To improve the stability of w/o/w multiple emulsions of arachis and olive oil the stabilizing effect of cherry gum, in combination with acacia and gelatin, was examined. The outstanding film-forming properties of this gum having already been noted; the effect of its addition to the aqueous phases was measured by the coalescence of emulsion globules. The enhanced stability, as compared to controls, was achieved at a minimum concentration which liquid crystal-bearing interfacial films seem to appear. Creation of more coherent interfaces, inhibiting transfer of phases, could be the basis of the improved stability of the emulsion.