The stability and rheology of water-in-oil-in-water (W/O/ W) emulsions stabilized by and fatty alkoxy ethylene ether-AEO9 (oil-in-water) were investigated. The addition of salt (NaCl) at varying concentrations into the internal aqueous phase formed a strong network that changed the stability of multiple emulsions. W/O/W emulsions were further modified by varying the disperse phase ratio, concentration of AEO9, and shear forces. Remarkably, the thickening behavior was induced into W/O/W emulsions when the concentration of NaCl (0−0.2 wt %), dispersed phase (ϕ = 0.20−0.33), and shear forces (3000−5000 rpm) varied in the emulsion formulations. An increase of up to 3 orders of magnitude in the viscoelasticity (storage modulus and yield stress) of multiple emulsions was achieved. Multiple emulsion droplets showed strong resistance to coalescence during longterm shelf storage by the formation of a gel-like barrier at the interface. These emulsions products are, therefore, highly versatile formulation with a high degree of stability.