The energy used to process food products is a significant part of the total price as well. In present work primarily achievement in energy efficient food production were targeted. Over the last 20 years, there has been a growing interest in a technique for making emulsions known as ''membrane emulsification " which allows the production of emulsion droplets under controlled conditions with a narrow size distribution. In case of cross-flow membrane emulsification the disperse phase is pressed through the membrane pores under pressure, and forms droplets at the pore openings in the membrane surface, which are detached by the cross-flowing continuous phase. Both the size and the size distribution of droplets may be carefully controlled choosing suitable membranes and focusing on some fundamental process parameters. Successful emulsification can be carried out with much less consumption of emulsifier and energy. There are different types of membrane which are using for preparation of emulsion. Vinaigrette is a mixture of oil and vinegar (plus salt, pepper and other seasonings). The word is from the French " vinaigre " , which means vinegar. The ratio of oil and vinegar is about 2:1 or 3:1 and vinaigrette is usually manually produced. It is called a temporary emulsion because the oil and vinegar begin to separate as soon as the mixing is stopped.