Table 3.

Blend compositions generated by I-optimal design and observed experimental data.

Input Variables (% m/m)					Responses
	MCT Oil A	Crude Soy Lecithin B	Tween 80 C	Salt Water D	Droplet Size (nm)	PDI	Zeta Potential (mV)	Temperature of Dilution (°C)
1	12.00	2.16	11.50	74.34	40	0.093	−49	93
2	10.00	2.42	11.49	76.09	33	0.127	−73	83
3	11.16	1.50	11.38	75.95	46	0.152	−56	95
4	11.83	2.87	13.89	71.41	31	0110	−50	86
5	10.00	3.00	9.00	78.00	34	0.097	−37	85
6	10.68	1.99	14.00	73.33	33	0.128	−46	87
7	10.00	1.50	13.07	75.44	35	0.161	−48	90
8	10.00	3.00	14.00	73.00	29	0.183	−56	85
9	11.16	1.50	11.38	75.95	46	0.149	−57	95
10	12.00	1.50	9.00	77.50	72	0.065	−54	95
11	10.21	1.64	9.03	79.13	46	0.090	−35	95
12	12.00	2.16	11.50	74.34	40	0.136	−55	91
13	12.00	3.00	9.55	75.45	42	0.073	−53	89
14	11.79	1.50	12.92	73.79	43	0.101	−39	92
15	10.00	2.96	12.83	74.22	35	0.137	−56	86
16	10.97	3.00	11.45	74.58	39	0.113	−49	86
17	11.27	2.42	9.00	77.31	41	0.147	−64	87
18	10.25	1.50	10.53	77.72	40	0.089	−36	93
19	12.00	1.50	14.00	72.50	42	0.129	−41	89
20	10.67	3.00	10.10	76.22	37	0.099	−52	89
21	10.68	1.99	14.00	73.33	35	0.141	−44	87
22	10.00	2.42	11.49	76.09	33	0.177	−70	85
23	12.00	3.00	12.32	72.68	35	0.108	−52	85
24	11.27	2.42	9.00	77.31	47	0.113	−68	87