We formulated a mixture of various oils (rapeseed, sal- mon and miglyol) based on an innovative design. This formulation helps us mask the salmon oil smell. We cal- culated the required hydrophilic-lipophilic balance (RHLB) for each experiment and measured different phy- sico-chemical parameters of each nano-emulsion, such as size, electrophoretic mobility, viscosity, turbidity, crystal- lization and melting point.