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Stabilization Of Omega-3 Oils And Enriched Foods Using Emulsifiers

C. Génot, T.-H. Kabri, A. Meynier
Published 2013 · Chemistry

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Abstract: This chapter reviews the use of emulsifiers in delivery systems and foods enriched in omega-3 fatty acids. It begins by explaining the reasons why emulsifiers are required for formulation and stabilization of various multiphase systems, the focus being on oil-in-water emulsions, before going on to give an overview of the main classes of food-grade emulsifiers and their ability to stabilize emulsions and food formulations related to some of their molecular characteristics. The possible involvement of emulsifiers such as proteins and lecithins in delaying lipid oxidation is then presented, and the effects of emulsification and emulsifiers on flavour are also summarized. In conclusion, the potential for optimizing the bioavailability and the beneficial effects of polyunsaturated fatty acids through the control of lipid organization and the need for research in this area are underlined.
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