| abstract |
The present invention relates to an omega-3 smoothie formulation with improved bioabsorption rate, emulsion stability and rancidity rate. More specifically, in making omega-3, which is widely known for its excellence as a health functional food, into a formulation that consumers can easily consume, it is manufactured in the form of a smoothie so that it is not difficult to swallow, so it is easy to ingest, and there is no off-flavor. However, in particular, it relates to an omega-3 smoothie formulation with improved emulsion stability and prevention of rancidity as well as excellent bioabsorption rate after ingestion. To this end, the present invention is characterized in that it contains omega-3 fatty acid-containing oil, grape seed oil, D-sorbitol solution, polyglycerin fatty acid ester, xanthan gum and a sensory improving agent, with improved bioabsorption rate and emulsion stability and rancidity rate. It is preferable to use it as an omega-3 smoothie formulation. |