Multilayer emulsions have been successfully used to increase
the oxidative stability of omega-3 fatty acids compared
to conventional emulsions. In a comparison of spray-dried conventional
lecithin-stabilized menhaden oil emulsions to multilayer
lecithin and chitosan-stabilized mehaden oil emulsions,
propanal (a lipid oxidation product) was detected in the lecithin
only emulsion within four days, while the emulsion with the
additional chitosan layer did not exhibit propanal production
for seven days. In this work, the emulsions were spray dried and
re-dispersed into a liquid. Upon reconstituting with liquid, the
multilayer system remained intact and was able to inhibit oxidation,
suggesting that multi-layer emulsions would not only be
effective as liquid ingredients but also as spray-dried powders