Food emulsions undergo oxidative deterioration during production and storage, which is usually initiated from the unsaturated fatty acids. Synthetic antioxidants are frequently used to retard lipid oxidation in food emulsions. Most plants and their seeds are rich sources of natural antioxidants such as the carotenoids and polyphenols. The most abundant fatty acids found in the oil from the seeds of Hibiscus mutabilis (HM) are oleic acid (C18:1n-9, 16.3%), linoleic acid, (C18:2n-6, 64.7%), and palmitic acid (C16:0, 18.8%). The total tocopherols in HM seed oil were at an average concentration of 187.0 μg/g, which included α-tocopherol (21.4%), γ-tocopherol (78.2%), and δ-tocopherol (0.4%). The HM seed oil can be incorporated into food emulsions such as in DHA-enriched goat milk emulsion to stabilize added oil from oxidation. The HM seed oil was mixed with algae oil, a rich source of omega-3 docosahexaenoic acid (DHA; C22:6n-3), before emulsification and storage of goat milk. The addition of HM seed oil containing phenolics to algae oil at 1:1 ratio prior to goat milk emulsification significantly (p < 0.05) protected the goat milk emulsions against oxidative deterioration. In goat milk emulsions, the addition of ascorbyl palmitate retarded oxidation as was determined by the peroxide values and anisidine values.