Food emulsions occupy a special place in the diet and are characterized by high taste and nutritional qualities, which are determined by a specific structure of emulsions. In the paper are studied sunflower and walnut oils with lipid fraction content in a balanced ratio of ω-3 and ω-6 polyunsaturated fatty acids and natural extracts of leaves and green nut shells (Juglans regia L.). Experimental data on microstructure of emulsions have shown that natural extracts positively influence the structure, size and arrangement of fat cells, increasing the degree of dispersion of vegetable oils in the aqueous phase. The analysis of rheological behavior shows that balanced ratio emulsions of polyunsaturated fatty acids and natural extracts have effective viscosity values and better Power Law parameters compared with the control sample. These results offer new interesting expectations to continue with this research line and demand the application of oil mixtures and natural extracts to provide improved nutritional value and better quality of food emulsions, being the main challenge to be faced in future studies.