Physicochemical Characterization of Canola Oil/Water Nano‐emulsions Obtained by Determination of Required HLB Number and Emulsion Phase Inversion Methods

Depending on the emulsion preparation method, different droplet size distributions might be achieved. The EPI method (low‐energy emulsification method) works with water volume fraction changes. Nanometer emulsions can be obtained by this method. The aim of this work was to evaluate the canola oil‐water nano‐emulsion physicochemical characteristics: zeta potential and droplet size values upon preparation and after stability tests. The obtained outcomes suggest that nano‐emulsion yielded by EPI and required HLB methods is quite stable. This can support reported nanometer size droplets and high zeta potential values. Although the emulsions have been submitted to a range of temperatures, the evaluated parameters did not present significant change.