PROCEDE POUR LA PREPARATION ET LA STABILISATION D'EMULSIONS A BASE D'OMEGA 3 PAR L'INTERMEDIAIRE DE RESEAUX CRISTALLINS ISOMETRIQUES DE DERIVES DE CELLULOSE
The present invention relates to a new emulsion structured in an isometric crystalline network of cellulose derivatives, wherein the emulsion comprises omega-3 fatty acids distributed homogeneously therein. The emulsion of the invention has been designed to have greater stability, bioavailability and gastro-resistance, and can be used in special medical foods, nutritional supplements, sport and enteral nutrition, or infant nutrition, inter alia.