Introduction. Vitamin K plays an important role in the blood clotting process, improving bone health, reducing vascular calcification and cardiovascular risk, and has anti-inflammatory properties. The poor water solubility of vitamin K is a barrier to its introduction into functional foods. This makes it necessary to develop innovative forms of vitamin K supplements based on emulsion systems. Emulsions with submicron-sized droplets shows greater stability compared to macroscopic emulsions. Another challenge for the food technology is the need for alternatives to artificial surfactants. Plant extracts containing saponins in their structure, such as the soap nut extract used in this work, can be considered an alternative.
Results and conclusions. This study shows three optimal compositions of emulsions based on hemp oil (from Cannabis sativa L. seeds), stabilized with a soap nut extract in the amount of 0.025, 0.250 and 0.500 cm³ per 25 cm³ of the entire composition. Vitamin K was used as a health-promoting ingredient in an amount of 0.2 mg. After the emulsion systems were produced, they were  examined in terms of particle/droplet sizes using dynamic light scattering. Their homogeneity was evaluated using an optical microscope. The dynamic viscosity was determined with a  otational rheometer. An ATR-FTIR analysis, as well color and pH measurements, of the emulsion were also carried out. All three emulsions tested were characterized by a high degree of stability after one month. The emulsions based on hemp oil whose droplet size is below 1 micrometer can provide an alternative to vitamin carriers. Whereas the soap nut extract may become an effective stabilizer/surfactant used in the food technology.