ALT Using Molecular Dynamics simulations, we investigated the stability of the lipid/phospholipid/water interfaces in cocoa (Theobroma cacao) butter emulsions W/O applying a lipid bilayer model. To assess the physicochemical properties of emulsions, such as stability, viscosity, interfacial tension, HLB, Delta G, and other pertinent parameters, using MD simulations and experimental methods. Using MD simulations, we evaluated the relationship between Cocoa PLs (PI, PA, PC, PG, and LPC) as surface-active agents in the creation of W/O emulsions and compare it to other commercial lecithins. to assess interface mobility and interfacial tension reduction in commercial and cocoa-based emulsions.