Chitosan is a natural polycationic polysaccharide with several known biotechnological functionalities, but its application in food products as ingredient or additive remains nowadays unusual. Additionally, ultrasonic production of food-grade emulsions is still an open research field, so ultrasound applicability for such purpose must be evaluated case by case. In this study, chitosan was dispersed in acid aqueous media containing acetic, glycolic, propionic or lactic acid (50 mmol·L-1), then added of the emulsifier Tween 20, and finally mixed to sunflower oil, through ultrasonic homogenization (20 kHz, 500 W, 4 min), in order to prepare O/W emulsions (oil fraction = 0.25). In all studied systems, oil droplets with average hydrodynamic diameter < 600 nm were obtained. The increase of chitosan concentration promoted the augment in consistency and the elastic character of the emulsions. Emulsions containing more than 0.500 g·(100 g)-1 of chitosan presented a minor increase of both oil droplets average hydrodynamic diameter and PDI, during storage for 28 days. Furthermore, such systems showed no phase separation when exposed to centrifugation, freeze-thawing, and freeze-thaw-heating cycles. Two main findings may be highlighted from this study: i) ultrasound processing is a promising approach to produce food-grade emulsified systems containing chitosan, and ii) chitosan is a suitable alternative as thickener/stabilizer for acidic emulsions, being its performance influenced by the biopolymer concentration and not by the organic acid present in the medium.