The bursting membrane method of measuring the adsorption of emulsifier molecules at oil-water interfaces is presented. For the emulsifiers dodecyl alcohol-10-glycol ether, a whey protein concentrate and egg yolk the adsorption kinetics are measured. It is shown that this method is applicable to determine the adsorption kinetics. Oil-water emulsions have been prepared with the above-mentioned emulsifiers. The influence of the adsorption kinetics of these emulsifiers on the emulsification result is shown.