Red propolis (RP) can be used as natural additive in foods, because its antioxidant/antimicrobial properties. However, RP has good solubility only in organic solvents (such as ethanol), in addition to a strong flavor and aroma, which limits its application. One alternative to overcome these drawbacks is its encapsulation in oil-in-water (O/W) emulsions in a crude form, eliminating solvents. Thus, the aim of this work was to evaluate the influence of emulsifier type on the stability index (ESI) of crude RP O/W emulsions. Oil phase (O, 10%), composed of crude RP (3%), PGPR (0.2%) and soy oil, was prepared at 60°C/5 min under magnetic stirring. Separately, water phase (W, 90%), containing emulsifier (1%), sodium caseinate (SC) or saponin (S), was prepared at 60°C. Then, W was added to O, under magnetic stirring for 1 min and homogenized in a rotor stator (15000 rpm/2 min). Primary emulsion, after reaching room temperature, was sonicated at an amplitude of 20% for 4 or 8 cycles (30 s on/30 s off) in an ice bath. ESI was measured in a multisample analytical photocentrifuge LUMiSizer (2325 x g, 1 h). ESI significantly increased from 0.344±0.009 (4 cycles) to 0.571±0.003 (8 cycles) for SC-stabilized emulsions. Likewise, increasing the number of cycles significantly improved the ESI from 0.270±0.006 (4 cycles) to 0.436±0.002 (8 cycles) for S-stabilized emulsions. Thus, increasing the number of cycles in ultrasound improved the stability of the emulsion. Comparing the emulsifiers for emulsions prepared with 8 cycles, SC has shown a better performance (ESI = 0.571±0.003) than S (ESI = 0.436±0.002). Thereby, SC is the most suitable emulsifier to produce crude red propolis emulsions under the conditions used in this study. However, ESI is still low, and then other production parameters need to be evaluated to increase the emulsion stability.