emulsification is an important process because oil and water do not mix . one way to mix oil and water is to make finely dispersed oil particles in water , which is referred to as an oil - in - water emulsion . for a long time , low - energy blenders / mixers have been used to produce these oil - in - water emulsions , typically resulting in 1 μm to 10 μm particle sizes . such emulsions are blended into many food applications . these oil - in - water emulsions are suitable for many macro - nutrient ( e . g ., fat , protein , carbohydrate ) delivery applications , such as , vegetable oils and fats that may or may not include flavored ingredients , such as , vanilla or chocolate . if there is a need to add an oil - soluble substance of importance ( e . g ., a nutrient or drug ) into a food application , an oil - in - water emulsion is a strategic route to do so effectively , provided the conditions for delivery are optimal . typically , only a small amount of a nutrient or drug is added into the oil carrier before the oil - in - water emulsion is made . this may be referred to as micro - nutrient ( e . g ., vitamins , carotenoids , omega - 3s , antioxidants , polyphenols ) delivery . in summary , to deliver a macro - nutrient oil or fat via the oil - in - water emulsion route , use of a low - energy mixer to produce particle sizes of 1 μm to 10 μm is suitable . however , to deliver a micro - nutrient ( substance dissolved in the oil or fat ) via the oil - in - water emulsion route using a low - energy mixer to produce 1 μm to 10 μm particles is not suitable . it is necessary to deliver these micro - nutrients wherein the particle sizes are less than 600 nm , sometimes referred to as sub - micron sizes . a high - energy homogenizer allows the oil - in - water emulsions to produce nanoparticles of typically 100 nm to 600 nm . that way , small amounts of nutrients ( micro - nutrients ) are delivered using the oil / fat as a carrier prior to blending with water , and therefore , making and sustaining the micro - nutrients in nanoparticles has numerous advantages , which is the subject of the disclosed compositions and methods . smaller nanoparticle sizes make more stable emulsions . bigger microparticle sizes tend to clump ( e . g ., agglomerate and aggregate ), causing the particles to break up and return to the two immiscible oil / fat and water layers . the much larger surface area ( by as much as 100 to 10 , 000 times ) produced by the nanoparticles ( over the macroparticles ) increases the chance of these small amounts of nutrients to be absorbed in the gut , which is known as bio - accessibility . therefore , one end result of producing nanoparticles is bioavailability — what mammals and humans optimally receive in their internal system when they ingest these micro - nutrients via oil - in - water nanoemulsions . using small amounts of nutrients minimizes flavor / taste alteration and reduces the use of excipients , hence increasing product safety and decreasing undesirable color changes . the intention of the disclosed compositions and methods is to produce oil - in - water nanoemulsions that entrain oil - soluble nutrients . as a case in point , a plant - based vitamin e tocotrienol was added to an oil , put through a high - energy homogenizer with water , and nanoparticles of an oil - in - water emulsion were thus produced . to be sustainably useful , it is further necessary to show that such manufactured nanoparticles are stable . the nanoparticles have electrostatic charges that are measured by those knowledgeable in the art to gauge its stability . these electrostatic charges are measured in millivolts and as zeta potentials . the zeta potential ( measured in millivolts [ my ]) is a measurement of electrostatic forces of the generated nanoparticles . it is highly desirable for the nanoparticle potentials to repel each other to remain stable . when the nanoparticle potential is less than − 30 mv , particles will repel each other and be stable . similarly , when the nanoparticle potential is more than + 30 mv , particles will repel each other and remain stable . a much higher negative ( than − 30 mv ) or a much higher positive ( than + 30 mv ) zeta potential shows much higher repulsive forces and implies even lower possibility for nanoparticles to aggregate , further implying higher stability . however , when the nanoparticle potential is between − 30 mv and + 30 mv , the particles are not strong enough to repel , and hence clump together to form larger aggregate particles , destabilizing the emulsion . therefore , the disclosed compositions and methods produce nanoparticles that are stable . further , such stable nanoparticles must also remain stable when formulated in finished food or beverage formulations . an example of a failed nanoparticle delivery system means that the oil - in - water emulsion would break up , separate out , and the oil would float on top . as a case in point , stable nanoparticle tocotrienol emulsions were added to different beverages . they remained dispersed in the beverage under defined conditions ( of ph , temperature , and duration ) without taste / color difference or phase separation . another aspect of the disclosed compositions and methods is to replace the ubiquitous usage of synthetic products ( petrochemically - derived chemicals ) for emulsifiers and co - solvent to reduce viscosity of lipid and aqueous mixtures . it is the intention of the disclosed compositions and methods to replace all synthetic products with natural products ( botanically - derived chemicals ). use of synthetic products may raise safety concerns , and the amount of synthetic products needed for successful emulsification may be high . the disclosed compositions and methods allow the use of lower amounts of botanically - derived emulsifiers , such as , saponins of quillaja and yucca . while synthetic emulsifiers increase bioavailability of nutrients , their use is self - limiting . in a case in point , synthetic emulsifiers ( cremophor and labrasol ) were added to annatto tocotrienol and nanoparticles were thus produced . it was shown that these synthetic emulsifiers inhibited tocotrienol absorption on average by 3 . 0 times to 5 . 0 times , a remarkable drop for emulsifier excipients added to enhance bioavailability . the study was dose - dependent , meaning as the amount of emulsifiers increased , the amount of tocotrienol absorbed by cells decreased . the use of natural emulsifiers will help obviate this problem . further , the quantity of a natural emulsifier needed for an effective emulsification is much less than the quantity of a synthetic emulsifier . furthermore , in the case of a synthetic emulsifier , 211 nm particles were produced , but the zeta potential attained was − 25 mv , which is just above the − 30 mv ( or just outside the stable range ) needed to be classified as a stable emulsion . the fact that the usage of synthetic emulsifiers was self - inhibiting and hence self - limiting in utility remained a major problem for the industry . this is not the case with natural emulsifiers . furthermore , in another aspect , the disclosed compositions and methods use co - solvent viscosity reducers that are botanically derived , such as , alcohols and terpenoids . these are used to minimize viscosity , and thereby allow the particle size to be the smallest possible and within the nanoparticle ranges . in one embodiment , there is a lipid solution and an aqueous solution . in another embodiment , the lipid solution is more than 10 % and the aqueous solution is less than 90 %. in another embodiment , the lipid solution is more than 25 % and the aqueous solution is less than 75 %. in one embodiment , the lipid solution is more than 50 % and the aqueous solution is less than 50 %. in one embodiment , a co - solvent is added to the lipid solution . in another embodiment , a co - solvent is added to the lipid solution to reduce the viscosity of a liquid nutrient ingredient . in another embodiment , the co - solvent is a natural product . in another embodiment , the amount of the natural product co - solvent is a minimum to produce particle sizes of 50 nm - 600 nm . in another embodiment , the amount of the natural product co - solvent is a minimum to produce particle sizes of 100 nm - 400 nm . in another embodiment , the amount of the natural product co - solvent is a minimum to produce particle sizes of 100 nm - 200 nm . in one embodiment , the amount of the natural product co - solvent is a minimum to minimize the dilution of an active ingredient . in another embodiment , the amount of the co - solvent is 50 % and the lipid nutrient or drug is 50 %. in another embodiment , the amount of the co - solvent is 40 % and the lipid nutrient or drug is 60 %. in another embodiment , the amount of the co - solvent is 30 % and the lipid nutrient or drug is 70 %. in another embodiment , the amount of the co - solvent is 20 % and the lipid nutrient or drug is 80 %. in another embodiment , the amount of the co - solvent is 10 % and the lipid nutrient or drug is 90 %. in another embodiment , the lipid nutrient or drug is 100 %. in one embodiment , the natural product co - solvent is a naturally occurring terpenoid or alcohol . in one embodiment , a natural surfactant is added to the aqueous solution . in another embodiment , the natural surfactant is a saponin . in another embodiment , the saponin is quillaja , yucca or soy . in one embodiment , a minimum amount of a saponin is used to attain a stable emulsion . in one embodiment , the amount of the surfactant 20 % and the aqueous solution is 80 %. in another embodiment , the amount of the surfactant 10 % and the aqueous solution is 90 %. in another embodiment , the amount of the surfactant 5 % and the aqueous solution is 95 %. in another embodiment , the amount of the surfactant 1 % and the aqueous solution is 99 %. in another embodiment , the amount of the surfactant 0 . 5 % and the aqueous solution is 99 . 5 %. in one embodiment , the lipid solution and the aqueous solution are blended and passed through a high - pressure homogenizer . in another embodiment , the blended lipid / aqueous solution is passed through the high - pressure homogenizer one to ten times . in another embodiment , the blended lipid / aqueous solution is passed through the high - pressure homogenizer two to six times . in another embodiment , the blended lipid / aqueous solution is passed through the high - pressure homogenizer two to four times . in one embodiment , the repeated passes through the high - pressure homogenizer ensures a consistent form of nanoparticles . in one embodiment , a zeta potential is measured after the repeated passes through the high - pressure homogenizer . in one embodiment , a zeta potential is less than − 30 mv or more than + 30 mv . in one embodiment , a stable emulsion has a zeta potential less than − 30 mv or more than + 30 mv . in one embodiment , blending and high - pressure homogenization does not oxidize the bioactive ingredient in the nanoemulsion . in one embodiment , an inert gas is flushed through a headspace of an agitation vessel prior to high - pressure homogenization . in another embodiment , the inert gas is nitrogen or helium . in one embodiment , the amount of the bioactive ingredient recovered in the nanoemulsion is from 90 % to 100 %. in another embodiment , the amount of the bioactive ingredient recovered in the nanoemulsion is from 90 % to 95 %. in one embodiment , the stable nanoemulsion is used in food or beverage applications . in one embodiment , an oil - in - water nanoemulsion is used in food or beverage applications . in one embodiment , ph of the beverage is from 3 . 0 to 7 . 0 without degradation of the nanoemulsion . in one embodiment , clarity of the beverage is clear , semi - clear or opaque without degradation of the nanoemulsion . in one embodiment , the beverage is stored for a duration of 0 to 4 weeks without degradation of the nanoemulsion . in one embodiment , a dispersed nanoemulsion of a tocotrienol from annatto seed is stable in a beverage of with a ph from 3 . 0 to 7 . 0 and a clarity of clear , semi - clear or opaque . in one embodiment , a beverage is stored at a temperature from 20 ° c . to − 20 ° c . without degradation of the nanoemulsion . in another embodiment , a beverage is stored at a temperature from 2 ° c . to − 20 ° c . without degradation of the nanoemulsion . in another embodiment , a beverage is stored at a temperature from 2 ° c . to 7 ° c . without degradation of the nanoemulsion . in one embodiment , a beverage is stored for a duration of 0 to 4 weeks and at a temperature from 20 ° c . to − 20 ° c . and without degradation of the nanoemulsion . in another embodiment , a beverage is stored for a duration of 0 to 3 weeks and at a temperature from 20 ° c . to − 20 ° c . and without degradation of the nanoemulsion . in another embodiment , a beverage is stored for a duration of 0 to 2 weeks and at a temperature from 20 ° c . to − 20 ° c . and without degradation of the nanoemulsion . in one embodiment , the nanoemulsion does not need to be color - masked or taste - masked . in one embodiment , the amount of tocotrienol in a beverage is from 8 % ( v / w ) to 17 % ( v / w ). in another embodiment , the amount of tocotrienol in a beverage is from 33 % ( v / w ) to 67 % ( v / w ). in one embodiment , the amount of tocotrienol in a beverage is from 8 % ( v / w ) to 67 % ( v / w ) without a change in taste or color of the beverage . in one embodiment , the amount of the bioactive ingredient in a beverage is from 2 % ( v / w ) to 84 % ( v / w ). in another embodiment , the amount of the bioactive ingredient in a beverage is from 4 % ( v / w ) to 42 % ( v / w ). in another embodiment , the amount of the bioactive ingredient in a beverage is from 8 % ( v / w ) to 21 % ( v / w ). in one embodiment , the bioactive ingredient is a lipid - soluble nutrient or a drug . in one embodiment , the lipid - soluble nutrient is a vitamin e ( tocotrienol or tocopherol ), coq10 ( ubiquinol or ubiquinone ), curcuma terpenoids ( xanthorrhizol , tumerones , curcumenes or curcumins ), symmetrical carotenoids ( astaxanthin , zeaxanthin , lycopene or beta - carotene ), omega - 3s ( dha or epa ), phenolics ( policosanols , resveratrol , egcg or quercetin ), other lipid - soluble vitamins ( a , d or k ), and lipid - soluble pharmaceuticals . paragraph 1 . a method of making a lipid - soluble ingredient nanoemulsion comprising the steps of : a ) mixing an active lipid - soluble ingredient and a lipid - soluble co - solvent to produce a lipid solution , b ) mixing an emulsifier and an aqueous co - solvent to produce an aqueous solution , c ) mixing the lipid solution and the aqueous solution together and homogenizing the two solutions under high pressure to generate emulsified particles of a lipid - soluble ingredient nanoemulsion . paragraph 2 . the method of paragraph 1 , wherein the emulsified particle is from 50 nm to 600 nm in diameter . paragraph 3 . the method of paragraph 2 , wherein the emulsified particle is from 100 nm to 400 nm in diameter . paragraph 4 . the method of paragraph 3 , wherein the emulsified particle is from 100 nm to 200 nm in diameter . paragraph 5 . the method of paragraph 1 , wherein a zeta potential is calculated for the emulsified particle and the zeta potential is less than − 30 mv or more than + 30 mv . paragraph 6 . the method of paragraph 1 , wherein the aqueous solution further comprises a water - soluble natural surfactant . paragraph 7 . the method of paragraph 1 , wherein the emulsifier is a saponin . paragraph 8 . the method of paragraph 7 , wherein the saponin is selected from the group consisting of quillaja , yucca , and soy . paragraph 9 . the method of paragraph 1 , wherein the active lipid - soluble ingredient is selected from the group consisting of vitamin e , coq10 , curcuma terpenoid , symmetrical carotenoid , omega - 3 , phenolics , vitamin a , vitamin d , vitamin k , and lipid - soluble pharmaceuticals . paragraph 10 . the method of paragraph 9 , wherein the vitamin e is selected from the group consisting of tocotrienol and tocopherol . paragraph 11 . the method of paragraph 9 , wherein the tocotrienol is selected from the plant source consisting of annatto , palm , and rice . paragraph 12 . the method of paragraph 9 , wherein the coq10 is selected from the group consisting of ubiquinol and ubiquinone . paragraph 13 . the method of paragraph 9 , wherein the curcuma terpenoid is selected from the group consisting of xanthorrhizol , tumerones , curcumenes , and curcumins . paragraph 14 . the method of paragraph 9 , wherein the symmetrical carotenoid is selected from the group consisting of astaxanthin , zeaxanthin , lycopene , and beta - carotene . paragraph 15 . the method of paragraph 9 , wherein the omega - 3 is selected from the group consisting of dha and epa . paragraph 16 . the method of paragraph 9 , wherein the phenolics is selected from the group consisting of policosanol , resveratrol , egcg , and quercetin . paragraph 17 . the method of paragraph 1 , wherein the lipid - soluble co - solvent is a viscosity reducer . paragraph 18 . the method of paragraph 17 , wherein the viscosity reducer is a natural terpenoid . paragraph 19 . the method of paragraph 17 , wherein the natural terpenoid is selected from the group consisting of limonene , farnesol , geranylgeraniol and essential oil . paragraph 20 . the method of paragraph 1 , wherein the aqueous co - solvent is a natural alcohol . paragraph 21 . the method of paragraph 20 , wherein the natural alcohol is selected from the group consisting of ethanol and glycerol . paragraph 22 . a method of making a nanoemulsion comprising the steps of : a ) mixing an active lipid - soluble ingredient and a lipid - soluble co - solvent to produce a lipid solution , b ) mixing an emulsifier and an aqueous co - solvent to produce an aqueous solution , c ) mixing the lipid solution and the aqueous solution together and homogenizing the two solutions under high pressure to generate a nanoemulsion . paragraph 23 . the method of paragraph 22 , wherein the nanoemulsion is added to a beverage . paragraph 24 . the method of paragraph 22 , wherein the beverage has a clarity selected from the group consisting of clear , semi - clear and opaque . paragraph 25 . the method of paragraph 22 , wherein the beverage has a ph from 3 . 0 to 7 . 0 . paragraph 26 . the method of paragraph 22 , wherein the beverage has a temperature from 20 ° c . to − 20 ° c . paragraph 27 . the method of paragraph 22 , wherein the aqueous solution further comprises a water - soluble natural surfactant . paragraph 28 . the method of paragraph 27 , wherein the ratio of the surfactant to the aqueous solution is from 1 : 5 to 1 : 200 . paragraph 29 . the method of paragraph 22 , wherein the nanoemulsion is a liquid - liquid formulation . paragraph 30 . the method of paragraph 29 , wherein the liquid - liquid formulation is a beverage . paragraph 31 . the method of paragraph 29 , wherein the liquid - liquid formulation is an injectable . paragraph 32 . the method of paragraph 29 , wherein the liquid - liquid formulation is an aerosol or aspirator product . paragraph 33 . the method of paragraph 29 , wherein the liquid - liquid formulation is a douche . paragraph 34 . the method of paragraph 29 , wherein the liquid - liquid formulation is a softgel . paragraph 35 . the method of paragraph 29 , wherein the liquid - liquid formulation is an eye drop product . paragraph 36 . the method of paragraph 29 , wherein the liquid - liquid formulation is an oral tincture product . paragraph 37 . the method of paragraph 29 , wherein the liquid - liquid formulation is a skin care product . paragraph 38 . the method of paragraph 29 , wherein the liquid - liquid formulation is a suppository . paragraph 39 . the method of paragraph 31 , wherein the injectable is adapted for administering by the group consisting of subcutaneous , intramuscular and intravenous . paragraph 40 . the method of paragraph 22 , wherein the nanoemulsion is added to a food product for mammals with a malabsorption condition . paragraph 41 . the method of paragraph 22 , wherein the nanoemulsion has emulsified particles from 50 nm to 600 nm in diameter . paragraph 42 . the method of paragraph 41 , wherein the emulsified particle is from 100 nm to 400 nm in diameter . paragraph 43 . the method of paragraph 42 , wherein the emulsified particle is from 100 nm to 200 nm in diameter . paragraph 44 . the method of paragraph 41 , wherein a zeta potential is calculated for the emulsified particle and the zeta potential is less than − 30 mv or more than + 30 mv . paragraph 45 . the method of paragraph 22 , wherein the aqueous solution further comprises a water - soluble natural surfactant . paragraph 46 . the method of paragraph 22 , wherein the emulsifier is a saponin . paragraph 47 . the method of paragraph 46 , wherein the saponin is selected from the group consisting of quillaja , yucca , and soy . paragraph 48 . the method of paragraph 22 , wherein the active lipid - soluble ingredient is selected from the group consisting of vitamin e , coq10 , curcuma terpenoid , symmetrical carotenoid , omega - 3 , phenolics , vitamin a , vitamin d , vitamin k , and lipid - soluble pharmaceuticals . paragraph 49 . the method of paragraph 48 , wherein the vitamin e is selected from the group consisting of tocotrienol and tocopherol . paragraph 50 . the method of paragraph 48 , wherein the tocotrienol is selected from the plant source consisting of annatto , palm , and rice . paragraph 51 . the method of paragraph 48 , wherein the coq10 is selected from the group consisting of ubiquinol and ubiquinone . paragraph 52 . the method of paragraph 48 , wherein the curcuma terpenoid is selected from the group consisting of xanthorrhizol , tumerones , curcumenes , and curcumins . paragraph 53 . the method of paragraph 48 , wherein the symmetrical carotenoid is selected from the group consisting of astaxanthin , zeaxanthin , lycopene , and beta - carotene . paragraph 54 . the method of paragraph 48 , wherein the omega - 3 is selected from the group consisting of dha and epa . paragraph 55 . the method of paragraph 48 , wherein the phenolics is selected from the group consisting of policosanol , resveratrol , egcg , and quercetin . paragraph 56 . the method of paragraph 22 , wherein the lipid - soluble co - solvent is a viscosity reducer . paragraph 57 . the method of paragraph 56 , wherein the viscosity reducer is a natural terpenoid . paragraph 58 . the method of paragraph 56 , wherein the natural terpenoid is selected from the group consisting of limonene , farnesol , geranylgeraniol and essential oil . paragraph 59 . the method of paragraph 22 , wherein the aqueous co - solvent is a natural alcohol . paragraph 60 . the method of paragraph 59 , wherein the natural alcohol is selected from the group consisting of ethanol and glycerol . paragraph 61 . the method of paragraph 1 , wherein the nanoemulsion is added to a beverage . paragraph 62 . the method of paragraph 1 , wherein the beverage has a clarity selected from the group consisting of clear , semi - clear and opaque . paragraph 63 . the method of paragraph 1 , wherein the beverage has a ph from 3 . 0 to 7 . 0 . paragraph 64 . the method of paragraph 1 , wherein the beverage has a temperature from 20 ° c . to − 20 ° c . paragraph 65 . the method of paragraph 1 , wherein the aqueous solution further comprises a water - soluble natural surfactant . paragraph 66 . the method of paragraph 65 , wherein the ratio of the surfactant to the aqueous solution is from 1 : 5 to 1 : 200 . paragraph 67 . the method of paragraph 1 , wherein the nanoemulsion is a liquid - liquid formulation . paragraph 68 . the method of paragraph 67 , wherein the liquid - liquid formulation is a beverage . paragraph 69 . the method of paragraph 67 , wherein the liquid - liquid formulation is an injectable . paragraph 70 . the method of paragraph 67 , wherein the liquid - liquid formulation is an aerosol or aspirator product . paragraph 71 . the method of paragraph 67 , wherein the liquid - liquid formulation is a douche . paragraph 72 . the method of paragraph 67 , wherein the liquid - liquid formulation is a softgel . paragraph 73 . the method of paragraph 67 , wherein the liquid - liquid formulation is an eye drop product . paragraph 74 . the method of paragraph 67 , wherein the liquid - liquid formulation is an oral tincture product . paragraph 75 . the method of paragraph 67 , wherein the liquid - liquid formulation is a skin care product . paragraph 76 . the method of paragraph 67 , wherein the liquid - liquid formulation is a suppository . paragraph 77 . the method of paragraph 69 , wherein the injectable is adapted for administering by the group consisting of subcutaneous , intramuscular and intravenous . paragraph 78 . the method of paragraph 1 , wherein the nanoemulsion is added to a food product for mammals with a malabsorption condition . two separate solutions were made , a 10 % lipid solution and a 90 % aqueous solution . in the lipid solution , 5 g of vitamin e ( 70 % tocotrienol from annatto seed ) was added to 5 g of a co - solvent ( limonene oil ) to make the 10 g lipid solution . in the aqueous solution , 3 . 6 g of a natural tree - bark surfactant ( quillaja saponins ) was dissolved in ph 7 . 0 buffered water to make up 90 g of aqueous solution . these two solutions were first blended , and then put three times through a high - pressure homogenizer . a milky yellow emulsion was formed . the ratio of surfactant to solution was 1 to 28 . limonene was used to minimize viscosity . zeta potential was measured using a light - scattering electrophoretic mobility instrument ( malvern instruments ). tocotrienol ( vitamin e from annatto ) was used as the bioactive component . the tocotrienol was extracted from the solution , before and after emulsion homogenization , and were measured by hplc to test the stability of composition . acceptable losses were observed through the emulsion process . a ] concentrations of tocotrienol and limonene oil were 0 . 95 and 0 . 84 g / ml , respectively . b ] 5 g tocotrienol from annatto seed ( 5 . 26 ml )+ 5 g limonene oil ( 5 . 95 ml )= 10 g ( 11 . 2 ml ) c ] tocotrienol ( v / v ) is ( 5 . 26 / 11 . 2 )× 7 % [ concentration of tocotrienol in the nanoemulsion ]= 3 . 29 % high - pressure homogenization causes severe agitation of the lipid and aqueous phases that may introduce air (˜ 20 % oxygen ) into the solution ; which may oxidize a bioactive ingredient in the solution . this potential oxidation may cause unwanted degradation or reduce the bioactive ingredient . this experiment showed that the high - pressure homogenization did not cause an undesirable degradation of the tocotrienol ( bioactive ingredient ) in the emulsion with a surfactant in the aqueous phase . hplc analysis showed a recovery of more than 90 %. a recovery of less than 80 % ( i . e ., a loss of greater than 20 %) of the active form of the bioactive ingredient would not be acceptable . beverages were used to test oil - in - water emulsions produced by the disclosed compositions and methods . an average of 10 mg - 20 mg tocotrienol were mixed into 30 ml cups of beverages to measure the stability of the emulsions . beverages included water , apple juice , orange juice , lemonade , milk , and chocolate milk . therefore , in a 240 ml serving , 80 - 160 mg of tocotrienol would be used in the beverage . the taste of the beverage was unchanged with or without the emulsified tocotrienol , and there was no phase separation . several beverages were chosen based on their acidity and clarity , and subjected to different storage conditions of temperature ( room temperature , 25 ° c . ; refrigeration , 5 ° c . ; freezer , − 15 ° c .) and duration ( 0 to 4 weeks ). the experimental design is shown in table 2 . fig2 - 5 illustrate the relative stability of the emulsion with different acidity , temperature and duration of storage . no change in clarity was seen with clear solutions . lack of creaming ( floating matter ) and precipitation ( settling matter ) in the various beverages was observed at temperatures from − 15 ° c . to 25 ° c . and durations from 0 to 4 weeks . fig2 shows a primary emulsion in lemonade subjected to various temperatures to simulate storage conditions at room temperature ( 25 ° c . ), refrigeration ( 5 ° c . ), and freezing (− 15 ° c .). creaming was not observed at any of the temperature conditions . the emulsion was stable for just two weeks at 25 ° c . because fermentation was observed to begin on week 3 . the emulsion was stable for three weeks at − 15 ° c . ; however , precipitation was observed by the 4 th freeze - thaw cycle on week 4 . the emulsion was entirely stable for at least four weeks at 5 ° c . without phase separation . fig3 shows a primary emulsion added into near neutral ph chocolate milk with ( c +) and without ( c ) emulsified ingredients . additionally , milk was tested with ( m +) and without ( m ) emulsified ingredients . it was expected that these milk - based products would last for at least two weeks with refrigeration after opening the containers . these products were stable for at least two weeks at 5 ° c . creaming was observed on week 3 . the taste of milk based products with or without emulsified ingredients was indistinguishable at the end of week 2 when tasted and there was no phase separation . duration of stability is indicated in each figure . fig4 shows a primary emulsion solution added to acidic ( ph 3 . 4 ) apple juice with ( a +) and without ( a ) emulsified ingredients . lemonade was also similarly tested and labeled with ( l +) and without ( l ) emulsified ingredients . these products were expected to last 3 weeks after opening the containers because of their acidic condition . the products were stable for at least three weeks at 5 ° c . cloudiness appeared on week 4 . the taste of these products with and without emulsified ingredients was indistinguishable at the end of week 3 when tasted and there was no phase separation . fig5 shows a primary emulsion solution added to water ( ph 7 . 0 ) and orange juice ( ph 3 . 0 ). water with ( w +) and without ( w ) emulsion ingredients and orange juice with ( o +) and without ( o ) emulsion ingredients were tested and labeled , accordingly . the clear water drink could represent spring water , purified water , mineral / vitamin water and flavored water . there were no changes ( e . g ., creaming , cloudiness , precipitation , color ) and these two products were stable for at least four weeks at 5 ° c . the taste of these products with and without emulsified ingredients was indistinguishable at the end of week 4 when tasted and there was no phase separation . using the method in example 1 , 1 ml of the nanoemulsion ( containing 8 % of tocotrienol ) in a 240 ml ( clear ) beverage will deliver 80 mg tocotrienol / serving . in a chocolate - milk or milk based drinks ( opaque ), 2 ml of the nanoemulsion ( containing 8 % of tocotrienol ) will deliver 160 mg tocotrienol / serving . an antioxidant or juice drink ( semi - clear ) containing 0 . 5 ml of the nanoemulsion ( containing 8 % of tocotrienol ) will deliver 40 mg tocotrienol / serving . a water or apple juice beverage ( clear ) containing 0 . 125 ml of the nanoemulsion ( containing 8 % of tocotrienol ) will deliver 10 mg tocotrienol / serving . a food application containing 0 . 1 ml of the nanoemulsion ( containing 8 % of tocotrienol ) will deliver 8 mg tocotrienol / serving . these will satisfy the applications in fda gras - approved usage . using the method in example 1 , in a subcutaneous ( sq ), intravenous ( iv ) or intramuscular ( im ) injection application or oral application ( for a person with mal - absorption syndrome ), 50 % aqueous and 50 % lipid ratio will yield 40 % tocotrienol , and 2 ml of 40 % tocotrienol can deliver 800 mg tocotrienol / serving . using the method in example 1 , in another injectable application ( e . g ., sq , im , iv ) or oral applications ( for a person with mal - absorption syndrome ), 30 % aqueous and 70 % lipid ratio will yield 56 % tocotrienol , and 2 ml of 56 % tocotrienol can deliver 1 , 120 mg tocotrienol / serving .
saponin and terpenoid botanicals are used for emulsion - based lipids to produce stable nanoparticles of the active nutrients or pharmaceuticals by reducing surfactant usage and by reducing particle size . non - synthetic emulsion - based formulations enhance bioavailability and mitigate safety concerns . this nanoemulsion technology is suitable for oil - in - water ingredients including vitamin e tocotrienols , coq10s , curcuma terpenoids , symmetrical carotenoids , phenolics , lipid - soluble vitamins , and lipid - soluble pharmaceuticals .