Production of oxidatively stable fish oil enriched food emulsions

Mette Bruni Let

Research output: Book/ReportPh.D. thesis


Purpose: The objective of the project is to determine how a number of selected fish oil enriched foods can be protected against oxidation by the right choice of antioxidants, emulsifiers and optimal process conditions. Furthermore the influence of antioxidant addition to the fish oil it-self on the effect of antioxidants added to the foods will also be investigated. Background: Fish oils are rich sources of the long-chain polyunsaturated fatty acids EPA and DHA of which DHA is a vital component of the phospholipids of human cellular membranes, especially those in the brain and retina. Fish oils have many other health benefiting properties such as preventing heart diseases. Addition of fish oils to foods is therefore of interest. The many double bonds in the fatty acids are however susceptible to oxidation. Collaboration partners: The project is a collaborative project between DFU-FF, BioCentrum-DTU, Arla Foods and Maritex A/S.
Original languageEnglish
PublisherDIFRES, DTU
Number of pages83
Publication statusPublished - May 2007


Oxidationsbeskyttelse af fiskeolieholdige produkter

Bruni Let, M., Meyer, A. S., Jacobsen, C., Jørgensen, B. M., Andersen, H. J. & Nilsson, A.

Offentlig finansiering


Project: PhD

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