| abstract |
A stable aqueous emulsion comprising water, a blend of esters including esters of polyunsaturated fatty acids, such as omega-3 fatty acids, emulsifiers and stabilizers is disclosed. The emulsion may be used as a beverage or as an additive that may be added to a beverage or a food product. The emulsion delivers stable and available omega-3 fatty acids without the undesirable rancid odor. |