O/W emulsions are thermodynamically unstable systems, so that as time elapses oil droplets rise to the upper part of emulsion and coalesce, and ultimately the oil phase is separated from the water phase. One of the effective strategies to reduce this creaming phenomenon is to reduce the density difference between the dispersed and continuous phases. This study investigates the effect of several weighting agents for density matching, such as brominated vegetable oil (EVO), sucrose acetate isobutyrate (SAIB) and brominated surfactants, on the creaming behavior of O/W emulsions containing high density component. Emulsion stability is examined using naked eye observation, turbidity and particle size measurements as a function of the viscosity of emulsion and the type of weighting agent and the results are discussed in terms of density and viscosity effects.