Monday, December 7, 2009


Long chain Omega-3 fatty acids are obtained from fishery sources and consumer interest in these nutrition supplements is sustained by the role they play in brain development and over all improved nutrition. Though unsaturated fatty acids like linoleic and linolenic acids can be derived from some plant sources also, long chain products like Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) are extracted economically from fish. Success of using these supplements in general foods will depend to a large extent on removal of the typical fish flavor associated with them. Odorless and stable preparations are now available that can be incorporated practically in any food without the obnoxious flavor.

"Dairy and beverage manufacturers can incorporate long-chain omega-3 fatty acids into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims supplier Lipid Nutrition. John Kurstjens, global group marketing manager for the Netherlands-based company, told that the minimum content EPA (eicosapentaenoic acid) and DHA (docosahexaenoic) in its new Marinol omega-3 emulsion is 153 mg per gram (19 per cent) while total omega-3 minimum content is 187 mg per gram (22 per cent)".

Cod liver oil was once being recommended by physicians for overcoming Vitamin A deficiency in children and the sharp odor, characteristic of this oil, was a constraint in administering the same regularly. The encapsulation technology made it possible to deliver the oil through odorless gelatin capsules, though the strong odor released in side the body still could be felt by the consumer. In contrast the present day purified EPA and DHA products are more or less bland making them much more acceptable universally. Whether these preparations are process stable and how much is destroyed during the manufacturing stage are issues to be considered if and when they are to be incorporated in processed foods.


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