Abstract:

A review. When bulk $ømega$-3 oils are added to foods, the oil will no longer be in a bulk form but will instead exist as an oil-in-water or water-in-oil dispersion. Most omega-3 oil processors add polar antioxidants to protect their bulk oil against oxidn. during storage. However, when the oil is then dispersed into foods, these antioxidants can partition into the aq. phase where they are ineffective and can be potentially prooxidative due to their ability to make transition metals more prooxidative. Use of oil-in-water emulsions to deliver $ømega$-3 fatty acids into functional foods may provide an alternative to bulk oils. [on SciFinder(R)]