Brazil nut is the cornerstone for sustainable economic exploitation of the Amazon. Its nutritional importance relies on its lipid part, source of the omega family. Cheese whey is both a valuable nutritive product and a source of organic contamination in the dairy industry. The objective of this work was to optimize the emulsion process of Brazil nut oil and cheese whey for future encapsulation. An experimental design formulation was applied to prepare emulsions containing Brazil nut oil, cheese whey, Arabic gum and lecithin where time of agitation and oil and whey concentrations were the independent variables. Emulsions were analyzed according to its stability, microscopic structure and turbidity. Results indicate that emulsions stored at 4° C showed the best stability indexes. Emulsion containing 17.5% w/w of oil and 30% w/w of cheese whey concentrations was the most stable. Results demonstrate that it is possible to emulsify Brazil nut oil with cheese whey in order to encapsulate.