STABLE POLYUNSATURATED FATTY ACID EMULSIONS AND METHODS FOR INHIBITINTG, SUPPRESSING, OR REDUCING DEGRADATION OF POLYUNSATURATED FATTY ACIDS IN AN EMULSION

摘要

An emulsion comprising a continuous liquid phase, an emulsifier, and a discontinuous liquid phase comprising a blend including a polyunsaturated fatty acid source and a dispersing agent. The polyunsaturated fatty acid source comprises at least one polyunsaturated fatty acid and the weight ratio of the fatty acid source to the dispersing agent in the blend ranges from about between 9:1 and 1:10. A method for making an emulsion. The stability of the emulsion can be protected by antioxidants such as tea polyphenols.