Dry stabilized microemulsified omega-three acid-containing oils

DETAILED DESCRIPTION The marine animal oil to be microemulsified may be derived from any desired marine animal source.
Among the marine animal oils particularly contemplated for use are sardine, tuna, menhaden, herring, anchovy, mackerel, cod and salmon.
The marine animal oils may be used either singly or in combinations.
Preferably, the marine animal oil selected for use is one which is rich in EPA and DHA.
Most preferably, the marine animal oil contains at least about 30% of either EPA, DHA, or a mixture thereof.
Marine animal oils comprising any greater proportions of Omega-three fatty acids up to 100%, if available, can be employed.
Derivatives of Omega-three fatty acids, e.
g.
esters and triglycerides, can be prepared from marine animal oils by conventional processes, and they can also be used.
Marine animal oils, although of relatively recent development, are now well known, and their production is readily accomplished by conventional methods.
See, for example, Vincent, U.
S.
Pat.
No.
3,959,518, and Bladh, U.
S.
Pat.
No.
4,344,976.
The microemulsifier of this invention is gelatin.
Gelatin is a water-soluble protein resulting from the partial hydrolysis of collagen.
As hydrolysis is continued, collagen is degraded to gelatin of progressively decreasing gel strength.
Gel strength is conventionally measured by the Bloom gel strength test.
The Bloom test is well known, and those skilled in the art will readily employ standard procedures to obtain Bloom gel strength measurements.
The lowest Bloom value that can be accurately measured is about 20, which corresponds to an average gelatin molecular weight of about 10,000 grams per mole (g/m).
Bloom value varies directly with molecular weight.
Hence, the gel strength of gelatin below about 10,000 g/m is expressed in gram molecular weight.
Preferably, the gelatin starting material is granular, e.
g.
in about the 20-30 mesh range.
Powdered gelatin can be used but excessive air entrainment may occur during its addition to water.
Coarse grades of gelatin may dissolve in water too slowly for practical use