The basis of this invention consists of the formation of microemulsions
from a polar antioxidant-rich fraction in an oily medium, specifically in
edible oils. These microemulsions are characterized in that their
stability and homogeneity makes them suitable to incorporate them in
different foods or pharmaceutical products. The most novel factor of this
invention is that the critical micellar concentration (CMC) is attained
by vacuum elimination of the excess polar solvent, which is the
antioxidant matrix, leaving part of this solvent in the microemulsion,
acting as co-surfactant.