ABSTRACT - 603158 The disclosure relates to a method of making an emulsion of the invention comprising (a) homogenising a surface lipid with a solution of protein to produce a nanoemulsion comprising droplets of the surface lipid coated with protein (wherein high pressure homogenisation results in a smaller average diameter of nanoemulsion droplet), (b) homogenising the nanoemulsion with a core lipid to produce an emulsion comprising droplets of core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise the surface lipid coated with protein, wherein the core lipid comprises an omega-3 fatty acid, such as ((-linolenic acid (ALA), eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA), or combination thereof derived from plant oil or fish oil； the surface lipid is selected from the group comprising palm oil, anhydrous milk fat, coconut oil, cocoa butter and hydrogenated or partially hydrogenated vegetable oils (for example, soybean, rapeseed, sunflower, peanut, cottonseed, olive, corn, grape seed, safflower, sesame, rice bran, and linseed oils) and mixtures thereof； and the protein is selected from the group comprising milk protein concentrate (MPC), milk protein isolate (MPI), whey protein isolate (WPI), whey protein, skim milk powder, casein, sodium caseinate, soy protein, egg protein, calcium caseinate or aggregates derived from these proteins or mixtures thereof. Further disclosed is a method of making yogurt fortified with an oxidisable lipid comprising (a) adding to milk and yogurt culture an emulsion as prepare by the disclosed method, wherein the core lipid comprises an oxidisable lipid, (b) heat treating the mixture formed in step (a), and (c) fermenting the mixture of step (b) to produce a yogurt fortified with oxidisable lipid.
