Disaccharide glycosides synthesised from food grade resources consist of the hydrophilic head group of maltose or lactose and provide better hydrophilic-lipophilic balance (HLB = 12) to the long alkyl chain derived from palm oil (PO) and palm kernel oil (PKO). Maltoside provides more flexibility in the vesicle's membrane because of its low packing density in the bilayer membrane compared to lactoside. The bending of the molecular structure in maltose form a less compact assembly for maltoside, whereas lactose is more linear in shape. Apart from hydrophilic moieties, packing behaviour was also governed by the hydrophobic moieties. PO has higher degree of unsaturation compared to PKO, thus providing higher fluidity in the bilayer membrane. Vesicle with high membrane flexibility is easier to disintegrate and deform to enhance drug penetration into the skin. Results showed that the glycosides delivered vitamin E (VE) into deeper skin layer at least two-fold higher than free VE.