Emulsification was performed using an impeller with sawtooth edges placed for rotation in the centre of a 600-ml borosilicate-glass beaker and at approximately 1 cm above the bottom of the beaker.Initially, grapeseed oil was transferred to the beaker and heated at 70◦C. GMS was then slowly dissolved in the hot grapeseed oil.The aqueous phase was also heated separately in a conical flask at the same temperature and was subsequently added gradually to the oil phase under intense agitation at 400 rpm for 2 min. At this point, the heating was turned off and the emulsion formed was kept agitated until temperature dropped to 25◦C.