Method and composition which inhibits the oxidation of omega-3 and omega-6 polyunsaturated lipids

摘要

The invention is directed to a method and composition which inhibits the oxidation of omega-3 and omega-6 polyunsaturated lipids in an aqueous emulsion. This invention is especially directed to a method and composition which inhibits the oxidation of long chain omega-3 polyunsaturated lipids in an aqueous emulsion. When soy protein, and in particular, soy protein isolates, are blended with omega-3 and/or omega-6 polyunsaturated lipids, the rate of oxidation of the omega-3 and/or omega-6 lipids is reduced and the shelf life of such lipids is extended.