This study investigated the emulsifying properties of okra (Hibiscus esculentus), dika nut (Irvingia gabonensis) and khan (Belschmiedia sp.), three African food hydrocolloids used to thicken and flavor soups. Results showed that khan has an emulsion potential approximately 20 and 100 times higher than the second and the first, respectively. A kinetic study indicated that the mechanism involved formation of thick and strong interfacial gum films around the oil globules, in addition to a high Water Absorption Capacity and weak gelling behavior of khan gum in solution. These results indicated that, when used in soups, which are typical oil/water emulsions, khan contribute both to thickening and stabilizing of the emulsion, whereas okra and dika nut functioned more as thickeners than as emulsion stabilizers.