Pectin was extracted from cacao pod husks (CPHP) wastes, having a methylesterification degree of 83.22%, acetylation degree of 10.20%, and protein content of 3.68%. The adsorption dynamics of CPHP at the canola oil water interface were studied, and diffusion (k(diff)), penetration (k(pen)) and rearrangement (k(rea)) rate constants were determined. Canola oil-in-water (O/W) emulsions (E-CPHP) were stabilized which CPHP, and exhibited an initial area-volume mean diameter (d(3,2)) of 113.60 nm, which increased to 162.0 nm during 28 days of storage. CPHP was electrostatically complexed with whey protein hydrolysate (WPH) in a weight ratio 5:1 and pH 3.25, in order to improve the surface active and emulsifying activities. The soluble complex (SCWPH-CPHP) decreased the interfacial tension faster and to a lower value, and displayed higher k(diff) and k(pen) than CPHP. SCWPH-CPHP yielded O/W emulsions with d(3,2) < 90 nm, which did not suffer significant changes in oil droplet size during storage. The apparent viscosity of SCWPH-CPHP aqueous dispersion was much lower than that of CPHP dispersion. The zeta potential of EWPH-CPHP was lower than for E-CPHP. Thus, it was concluded that the greater stability of EWPH-CPHP was due mainly to steric repulsion originated by the soluble complex adsorption layers around the oil droplets.