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A comprehensive and non‐exhaustive list of different excipients used to make the o/w nanosized emulsions are shown in Table 2.1. Interestingly, the conventional or traditional excipients such as oils and emulsifiers are divided into two categories. The oils are classified according to their origin or source, i.e., animal, mineral, and plant. Based on the charges, the emulsifiers are majorly grouped as amphoteric, anionic, cationic, neutral, and nonionic. The emulsifiers are again separated into two groups depending on the specific activity they produce due to their charge presence. In one group, the amphoteric, anionic, neutral, and nonionic emulsifiers are gathered while the cationic emulsifier is kept alone in other group. All the emulsifiers without the cationic emulsifier is again sub‐grouped based on their solubility, whether lipid/oil or water, and hence the emulsifiers are grouped into two categories, i.e., oil soluble and water soluble. The cationic emulsifier is classified into two based on its chemical nature, i.e., carbohydrates or lipids, and hence the cationic polysaccharides and cationic lipids.

TABLE 2.1. Comprehensive and Non‐exhaustive List of Different Conventional or Traditional Excipients Used to Make the O/W Nanosized Emulsions