PPT-Physical and oxidative stability of high fat omega-3 PUFA delivery oil-in-water emulsions

angle scattering techniques Betül Yesiltas Researcher betyefooddtudk National Food Institute Technical University of Denmark Coauthors AnnDorit M Sørensen Pedro J GarcíaMoreno Mika Torkkeli . The bitumen content can be varied to suit different requirements and is typically between 30 and 70 The primary objective of emulsifying bitumen is to obtain a product that can be used without the heating normally required when using cutbacks and pa Emulsions:. Definition: It is thermodynamically unstable. system consisting of at least two immiscible, one of them is finely subdivided and uniformly distributed as droplets throughout the other.. liquid phases one of which is dispersed as. MULTIPLE EMULSIONS. by. M. NALINI KRISHNA REDDY. (. M.Pharm. . I Semester). Department of Pharmaceutics. BLUE BIRDS COLLEGE OF PHARMACY. (Affiliated To Kakatiya University). WARANGAL-506 009. INTRODUCTION . Health Benefits. S. eafood. . at. . I. ts. . B. est. “Seafood Platter” by Tom O’Malley. Lesson 2 . Goals. To learn about the health benefits of eating . seafood.. 3. Lesson 2 . Objectives. Increase knowledge of the following:. SATYANARAYANA . V. M.PHARM . II-SEMISTER. . . DEPARTMENT OF PHARMACEUTICS. UNIVERSITY COLLEGE OF PHARMACEUTICAL SCIENCES. KAKATIYA UNIVERSITY. WARANGAL. MULTIPLE EMULSIONS. Oxidative Stress. O. 2. is readily reduced to form one of many Reactive Oxygen Species (ROS) . ROS cause cellular damage. DNA. Protein. Lipids. http://www.vivo.colostate.edu/hbooks/pathphys/misc_topics/ros.gif. What is fat?. FAT. is a nutrient. is a source of energy. adds taste and texture to foods. makes us feel full longer. helps absorb fat-soluble vitamins. 20 – 35%. of total Calories from fat. 2000-Calorie diet. by. M. NALINI KRISHNA REDDY. (. M.Pharm. . I Semester). Department of Pharmaceutics. BLUE BIRDS COLLEGE OF PHARMACY. (Affiliated To Kakatiya University). WARANGAL-506 009. INTRODUCTION . FORMULATION OF MULTIPLE EMULSIONS. Dr. J. ø. rn Dyerberg MD, Professor, DMSc. “Father and Discoverer of Omega 3’s”. Chief Physician. World renown and foremost . e. xpert on Omega 3 Fatty Acids. 350 Publications. AHA “Recognition of Outstanding Contribution for the Advancement of Heart Health Worldwide” . *Correspondence:Dr.AlisonJenkinson,RowettResearchInstitute,GreenburnRoad,Bucksburn,Aberdeen,Scotland,AB219SB,UK.{Guarantor:DrGarryG.Duthie.Allauthorscontributedtothedesignof EuropeanJournalofClinicalN Objectives: Oxidative Decarboxylation. By the end of this lecture, students are expected to:. Recognize the various fates of pyruvate. Define the conversion of pyruvate to acetyl CoA. Discuss the major regulatory mechanisms for PDH complex. The aqueous phase may consist of water soluble drugs, preservatives coloring and flavoring agents. It is desirable to use distill or deionized water, since calcium and magnesium ions found in hard water can have an adverse effect on the stability of some emulsions, particularly those containing fatty acid soaps as the emulsifying agents. For health professional Fatty acidsMost dietary fat is comprised of triacylglycerols (triglycerides) in which three fatty acids are attached to a glycerol backbone. These fatty acids can be:Saturated Technology. Emulsion. Emulsion is heterogeneous mixture of two immiscible liquid. . Oil in water( . D.Phase. -oil, . D.Medium. -water). Water in oil (. D.Phase. -water, . D.Medium. -oil). Water in oil in water.