Emulsions have several advantages a

Emulsions have several advantages as potential carotenoid
delivery systems. All three regions of the emulsion may be
engineered to add stability. By carefully selecting the emulsifier
used in the preparation, the interfacial region formed can
create physical or electrostatic barriers to iron and other prooxidants
that are common to the aqueous components of foods.
The oil in which the carotenoid is dispersed may be selected
to improve oxidative stability. For instance, more saturated oils
may have greater stablity to lipid oxidation, thus reducing the
potential for the production of radical species that could in
turn react with carotenoids.