Stable nanoemulsion system was simply developed by using the encapsulation of clove oil within the food grade ingredients without the use of chemical or synthetic additives. This invention involves the step wise mixing of ingredients like whey protein and maltodextrin complex in water followed by clove oil. Further it is one step procedure, which involves high speed homogenization of this ingredient mix and conversion into a nanoemulsion of higher stability at all tested processing conditions pH, ionic strength and temperature. Further it may be converted into a freeze-dried nanoemulsion powder has similar physico-chemical, morphological and antimicrobial characteristics. The clove oil encapsulated nanoemulsion hence can be used as effective delivery system for the preservation of foods.
