| abstract |
Food products, in particular stable emulsions such as salad dressings, containing non-hydrogenated fish oils but nevertheless having greater stability with regard to the degradation of flavor. The improved food products are stabilized by incorporation so that the weighted ratio of fructose to fish oil is at least about 0.05: 1. Surprisingly, the incorporation of small amounts of fructose in food products within the limits indicated makes it possible to obtain a very unstable stabilizing effect on fish oil. The present invention is particularly suitable for fish oils rich in omega-3 fatty acids. |