Abstract—There has been increasing trend in beverage consumption especially soft drinks and functional beverages. The direct use of hydrophobic compounds in aqueous medium like beverages is in limited extent due to solubility problems. On the other hand, addition of hydrophilic compounds directly to an aqueous media leads to loss and changing structure of compounds during processing or storage. Thus, encapsulating bioactive compounds through microemulsion, nanoemulsion or emulsion compounds is an appropriate approach to combination and preservation of bioactive ingredients in beverages. This brief overview provides information about the ingredients used in beverage emulsions and researches have been carried out with high potential usage for fortification in beverage industry.