EVALUATION OF RHEOLOGICAL PROPERTIES OF M AYONNAISE-LIKE EMULSIONS PREPARED FROM EPA AND DHA RICH FISH OILS

In order to consume fish oil much easier, rheological properties of ma yonnaise-like emulsions made from EPA and DHA-rich fish oils have been compared with that made from vegetable salad oils. There were no diff erences in particle size distribution of oil droplets, viscosity and d ynamic viscoelasticity between fish oil emulsions and mayonnaise. Unde r shear stress, fish oil emulsions show high thixotropy, and particle size of fish oil emulsions increases. It must be emphasized that fish oil emulsions must carefully be handled and transported after their pr eparation, accordingly.