A formulation study, using increasing amounts of Sepigel 305 as an emulsifier, has been carried out to find new O/W emulsions and value their stability also in presence of vegetable extracts. Stability results have been compared with those obtained from formulations described in the National Formulary of Italian Pharmacopoeia X and functionalised by us with the same vegetable extracts. By using centrifugation and accelerated ageing tests capable of bringing out the gelling and thermostability properties of Sepigel 305, the study emphasised that the new gel emulsions have a greater stability compared to the other formulations.