Fabrication of Food Grade Vitamin E Nanoemulsion by Low Energy Approach, Characterization and Its Application

Figures & data

TABLE 1 Different trials to determine optimum concentration of surfactant and mustard oil to fabricate nanoemulsion based on the flocculation and phase separation

Trials	Tween-80 (surfactant) (%w/w)	Vitamin-E acetate (%w/w)	Mustard oil (%w/w)	Water (5%w/w)	Phase separation	Flocculation
1.	3	2	5	90	yes	no
2.	4	2	4	90	yes	no
3.	5	2	3	90	no	no
4.	6	2	2	90	no	yes
5.	7	2	1	90	no	Yes

FIGURE A1 Structure of α-tocopherol.

FIGURE A2 Droplet size distribution of vitamin E acetate nanoemulsion formulated.

FIGURE A3 AFM images of the formulated vitamin E acetate nanoemulsion.