Abstract: The structure and performance of the film was directly influenced by the composition, blending state and micro-phase distribution of the film-forming emulsions.This research mainly focused on the droplet distribution, the physical stability, and the micro-phase structure of the film-forming emulsions formed with hydrophilic konjac glucomannan ( KGM) and hydrophobic ethyl cellulose ( EC) .The results showed that with the increase of KGM content, the size of EC oil droplets became larger, the dispersion decreased, but the stability increased.Meanwhile, the confocal laser microscope ( CLSM) presented EC oil droplets dispersed uniformly in KGM continuous phase. Analysis by scanning electron microscopy ( SEM) , the KGM molecules formed a network structure, while EC spherical particles distributed in the network structure.The micro-structure characters researching results could provide some theoretical basis for obtaining a new properties of edible film materials.