Abstract: Embodiments herein relate to food products with stable green color and methods of making the same. In an embodiment, a method of making a food product with stable green color herein includes transferring chlorophyll from an aqueous phase to a lipid phase within the food product, forming an emulsion including the lipid phase, and heating the food product including the emulsion. In an embodiment, a sealed food product is included having a container and a food product composition within the container. The food product composition including a stabilized emulsion. The stabilized emulsion can include a lipid phase and chlorophyll, wherein at least 50 wt. percent of the chlorophyll is disposed within the lipid phase of the stabilized emulsion and wherein the food product composition is hermetically sealed within the container. Other embodiments are also included herein.