Stability depends on droplet size distribution, correct emulsifier selection and dosage, and controlled pH and ionic strength in the water phase. Over time, the main threats are temperature extremes, contamination, and excessive shear. Storage should avoid freezing and overheating, use clean dedicated tanks, and apply gentle agitation or recirculation that prevents creaming without introducing air. Keep consistent water quality and prevent mixing incompatible emulsion grades. Shelf life must be defined and verified with storage stability testing and periodic checks of viscosity, sieve residue, and breaking behavior.