To prevent prevalence of metabolic disorders associated to excessive intake of fat, recommandations are to reduce consumption of saturated fat and to increase the intake of long-chain polyunsaturated fatty acids (lc-PUFA omega 3). These PUFA can be esterified either in of triglycerides or phospholipids., being therefore in different environments that may impact their bioavailability or oxidative stability. The objective of this study was to formulate two emulsions with similar fatty acid profiles, where the lc-PUFA will be located either in the bulk phase or at the surface of the lipid droplets. Several vegetable, marine oils and lecithins were analysed and selected. Their fatty acid compositions were used to predict the composition of two lipid blends. The mixes present FA profiles that agree with the latest recommendations of the French Agency and allow to produce emulsions in which lc-PUFA are esterified on triglyceride or on phospholipid structures. The stability of the emulsions, that were prepared with high pressure homogenizer (2000 bars) and exhibited an average diameter of around 170 Viewing Abstract # 43992 for 102nd AOCS Annual Meeting & Expo http://www.fass-abstracts.org/viewab.asp?meetingcode=177&user_id... 1 sur 2 23/03/2011 13:48 nm, was studied. Monitoring the kinetics of oxidation of these emulsions will highlight the influence of the location of n-3 PUFA on the course of oxidative processes.