Triple or multiple emulsion of type water (W1)-in-oil (O)-in-water (W2) (W1/O/W2) or oil (O1)-in-water (W)-in-oil (O2) (O1/W/O2), comprises an internal aqueous phase (W1), an intermediate oil phase (O) and an external aqueous phase (W2) forming the W1/O/W2 emulsion； or an internal oil phase (O1), an intermediate water phase (W) and an external oil phase (O2) forming the O1/W/O2 emulsion, and surfactants in the water/oil and oil/water interface, where the oil phase and the surfactants in the emulsion are of plant origin. An independent claim is included for the preparation of the multiple type emulsion (O1/W/O2) comprising (a) preparing a primary emulsion of water-in-oil (W1/H) comprising (i) preparing an aqueous phase (internal aqueous phase) comprising water (preferably demineralized or osmosis water) with a stabilizer agent of natural origin and/or gelling agent of natural origin, (ii) preparing an oil phase (intermediate oil phase) by mixing lipophilic surfactant of vegetable origin with vegetable oil and/or derivatives of vegetable oil, (iii) incorporating the prepared internal aqueous phase in the prepared oil phase for obtaining the primary emulsion, (b) dispersing the primary emulsion comprising (iv) preparing an aqueous phase (external aqueous phase) by mixing water (preferably demineralized or osmosis water) with a hydrophilic surfactant of vegetable origin and with the stabilizer agent and/or the gelling agent and (v) incorporating the primary emulsion in the external aqueous phase, where the each of the different steps of (a) and (b) are carried out at 15-20, preferably 20-25[deg] C, under agitation.
