Influences of various waxes on the consistency of cream was investigated by inspections through microscope, rheometer and sensory test. Fatty acids, higher fatty alcohols, hydrocarbons, and some of natural waxes were used in this experiment. Most above waxes showed good state of emulsion at low concentration, but at higher concentration $(7.0{sim}8.0%)$, they showed not only an unstable emulsion state but also a critical point of content in consistency. At this critical point of content, the consistency of w/o type cream was increased irregularly. So, it could be identified that consistency of a w/o type cream was strongly dependent on kinds and contents of waxes in continuous phase.