An interstitial structure was designed to prepare a mini (nano) - emulsion of grape seed oil; the interface was composed of surface active molecules (biopolymers and surfactants) to produce the mini (nano) - emulsion by interfacial deposition of oil by displacement of acetone from the dispersed phase. Design of Experiments of mixes and Response Surface was used to determine the best formulations for each one of the systems: F1,Surfactants: Tween 20, T, (0.68%), Dimodan, D, (0.317%) and Panodan, P, (0.0013%) and F2, Polymers system: Gum Arabic, GA, (0.029%), Maltodextrin, MD, (0.115%) and whey protein concentrate,WPC, (0.187%). The proposed formulation was prepared considering the lowest value of surface tension for surfactants and the highest value for interstitial system. A leptokurtic size distribution was obtained for the interstitial structure, prepared with a stirring rate of 10000 rpm and resulting in an average diameter of 0.185 μm and a Z -potential of -18.23 mV. The emulsion was prepared using this structure. Resulting average size and Z-potential values were 0.188 μm and -18.55 mV respectively. These results were not significantly different from those of the interstitial structure and therefore, it was concluded that the final composition of the emulsion and preparation procedure were adequate.