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Stabilization of highly unsaturated fatty acids and delivery into foods

✍ Scribed by Colin J. Barrow; Coleen Nolan; Yulai Jin

Publisher
Wiley (John Wiley & Sons)
Year
2007
Tongue
English
Weight
264 KB
Volume
19
Category
Article
ISSN
0956-666X

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✦ Synopsis

Abstract

Highly unsaturated fatty acids derived from fish or algal oils, particularly EPA and DHA, are in high demand as healthy food ingredients in fortified foods. Due to their oxidative instability most food products incorporate stabilized microencapsulated EPA and DHA oils to avoid negative sensory impact associated with oxidation of these fatty acids. Complex coacervation has been particularly successful in stabilizing fish oil and providing an ingredient with a sensory shelf‐life consistent with that of the food product. Overcoming the technical challenges associated with the instability of these oils will help drive growth of the omega‐3 fortified healthy food ingredient market.

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