Avocado oil is recognised as a valuable source of vegetable oil, rich in antioxidants and high levels of fatty acids, particularly oleic acid. Oleic acid is commonly utilised as a moisturising agent in cosmetics and as a natural alternative to synthetic chemicals in emulsion-based lotions. This study aimed to investigate the effect of β-cyclodextrin (β-CD) on the antioxidant stability within an avocado oil emulsion system. The emulsion was prepared using a combination of emulsifiers (Tween 80 and Span 80) with a specific HLB ratio and homogenised with a T 25 digital Ultra-Turrax at 15,000 rpm for 10 minutes, including 30-second intervals between homogenisation cycles. The stability of the emulsion was evaluated over 30 days at a constant temperature of 37℃ by analysing oil droplet size, viscosity, creaming index, and antioxidant activity. The findings revealed that the stability of the antioxidant in the emulsion system was influenced by the mixed emulsifier's HLB value and the β-CD concentration. The most stable emulsion was achieved with an HLB value of 10.7 and a 1% β-CD concentration. This stabilised emulsion demonstrated significant antioxidant activity, with an IC50 value of 44.6 ppm, and showed no signs of phase separation upon visual and microscopic analysis.