1. Formulasi emulsi VCO ini hanya berdasarkan peningkatan mutu organoleptik sehingga perlu dilakukan peningkatan mutu selain oganoleptik, yaitu peningkatan nilai gizi, seperti penambahan vitamin C yang larut air maupun vitamin E yang larut lemak
2. Penggunaan campuran emulsifier perlu dicoba untuk mendapatkan kestabilan emulsi yang lebih baik
3. Perlu dilakukan teknik pengemasan dan pengawetan yang lebih baik sehingga umur simpan emulsi VCO dapat lebih lama
4. Perlu adanya penelitian lebih lanjut mengenai pengaruh asam lemak emulsi VCO selama penyimpanan
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