In understanding VaE emulsion vs PVA emulsion for food applications or VAE emulsion food contact, it has to be noted how they differ and their benefits. All VAE emulsions are film forming and therefore can be useful in coatings and adhesives used in food packing. They do not allow moisture to penetrate them and thus improve the life span of food. PVA emulsions however, are water soluble and dissolves in water and are bio degradable, which are safe to use in areas where there is direct contact with food. Emulsions more especially those that are high in texture and stability are widely used in various food settings. Appreciating these differences enables food manufacturers to establish aims which determine which particular emulsion would be suited for them while still safeguarding the end users and safety and quality of the food products.