Recently, there has been a growing interest in developing food-grade (F-G) microemulsions (MEMs) with potential applications in the food industry, such as a green solvent for extracting bioactive compounds or as a vehicle to solubilize low-polar bioactive compounds. Therefore, this work aimed to create F-G MEMs using a low-energy titration method, bile salt or tween 80 as surfactants, and F-G ingredients like acetic acid, olive oil, limonene, and coconut oil. For this purpose, 56 formulations were assessed, from which 14 created oil-in-water (O/W) one-phase Winsor type IV microemulsions. All the F-G MEMs were transparent (turbidity ≤ 0.17 %) with watery densities (1.00 - 1.034 g/cm