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Development of oxidatively stable food delivery systems for omega-3 fatty acids, carotenoids and flavors.
About
Technology This system makes oil-in-water emulsions containing 25-40% lipids. This system utilizes antioxidant technologies in the lipid, lipid-water interface and water phases. The emulsion contains very little non-lipid materials and is easy to incorporate into foods while maintaining antioxidant protection systems. Advantages Provides multiphase antioxidant protection Has greater oxidative stability than bulk lipids Has low amounts of non-lipid materials Is easy to incorporate into water based foods Maintains much of its antioxidant protection once incorporated into foods