Within food and beverages, nanoemulsions are colloidal-based delivery systems, in which lipophilic compounds are incorporated, that prove most helpful in the preparation of better-quality food products in the food industry. In comparison to conventional emulsions, they have enhanced functional properties and great industrial applications, especially in relation to the development of nutrient component delivery systems. This study aimes to develop a vitamin A delivery system using nanoemulsions and to further characterize these systems. Refined canola oil was used in a water and surfactant system due to its nutritional benefits and oxidative stability against environmental stress. Response surface methodology (RSM) was used for the optimization of the preparatory conditions of independent variables. The effects of oil concentrations (6.5-9.5%), surfactant concentrations (0.4-0.8%), and homogenization time (5-8 min) on the particle size, refractive index, viscosity, vitamin A retention, P-Anisidine value, and thermal stability was assessed. The range of result values was as follows: particle size (106.78 - 124.62); refractive index (133-149 nm); viscosity (3.12- 4.92mPaS); vitamin A retention (58-97 IU); P-Anisidine value (4.27-6.87 %); and thermal stability (122.32-133.64 nm/c). The absorption band at approximately 3000 cm−1 denoted the stretching of the nanoemulsions for Tween® 80 and soy lecithin; the intensity of these peaks is diminished in the crystalline product. Across the whole pH range (2-8), no significant (p > 0.05) change in vitamin A nanoemulsion particle size was observed. Visual examinations of vitamin A nanoemulsions held at various ionic strengths showed that these nanoemulsions resisted phase separation, creaming, and sedimentation while being stored at ionic strengths ranging from 0 to 400 mM. Finally, it could easily be concluded that canola oil-based nanoemulsions could serve as an excellent tool for the encapsulation of Vitamin A acetate; thus, it is anticipated that this tool could retain the best properties upon use in food products.