Stability and Behavior of Omega-3 Food Emulsions

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María Soledad Álvarez Cerimedo and María Lidia Herrera
University of Buenos Aires, and others

Series: Food Science and Technology
BISAC: SCI013000

N-3 Polyunsaturated fatty acids have been shown to have potential beneficial effects for chronic diseases including cancer, insulin resistance and cardiovascular disease. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in particular have been studied extensively. In some diets, such as the typical North American diet, intakes of EPA and DHA are typically very low. The fish oil used in this study is a commercial ingredient for the food industry. The use of this oil permits food manufacturers to ensure a controlled content of omega-3, EPA, DPA and DHA fatty acids, in the final products and supplies vitamin E. Thus, regarding some of these applications it is very interesting to study its behavior in emulsion systems. This book to investigates the effect of oil-to-protein ratio, sugar concentration on the stability of emulsions formulated with concentrated fish oil as fat phase. (Imprint: Nova)

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Table of Contents

Abstract

Introduction

Description of the Concentrate from Fish Oils

Measurements with Turbiscan

Particle Size Distribution

Fish Oil Emulsions Stability

Effect of Trehalose Addition on Stability

Effect of Processing Conditions

Microstructure

NMR Studies

Conclusion

Acknowledgment

References

Index

Additional information

Binding