Lipid nanocapsules based on vegetal oils (vo-LNC) can be prepared and used to allow both the easy incorporation of oils in the aqueous phase and the stability of mixtures for parenteral nutrition. In this context of use, vo-LNC was shown an interesting process of ripening. To explore this ripening process, experimental design was used. The same mixture design was performed for both the incorporation of lipids by vo-LNC as by emulsion. The responses chosen for the experimental design was the average size and zeta potential of both. As expected, vo-LNC and emulsion were affected at different level by the ripening process. This indicates clearly that vo-LNC would permit the early incorporation of lipids in parenteral nutrition admixtures without any risk of instability and can be safely administered for parenteral use.