Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:


Adding Omega-3s To Food No Simple Task


As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body—from the cardiovascular system to the brain—food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress—flavor.

Great sources for omega-3s are fish oils, algal oils and linseed oil. Each can be highly susceptible to oxidation, however. That deteriorates flavor, increases the risk of rancidity and reduces shelf-life.

“Many food companies still don’t believe that fish oils can be put in food and that it can still taste good, but there are methods,” said Ian Newton of Ceres Consulting in Canada.

Proper handling techniques and special fortification can remedy these hurdles in many cases, and research is moving forward to find more flavorful fortification techniques.

Speaking recently at the Institute of Food Technologists Annual Meeting and Food Expo, the world’s largest annual food science and ingredient convention, scientists described one problem in omega-3 fortification is the compounds that serve as efficient antioxidants can, conversely, increase oxidation in complex food systems.

In a case study of omega-3 fatty acids in mayonnaise, researchers with the Danish Institute for Fisheries Research found that the dressing’s low pH, combined with high iron content—caused by egg yolks in mayonnaise—are main factors that cause lipid oxidation. They suggested that flavor could perhaps be improved with lower iron levels.

Studies by the same team on the flavor quality of milk that had been fortified showed that flavor improved dramatically when rapeseed oil was used as the source of omega 3s.

Copper can be as big a problem as iron in causing oxidation. Newton described a case of omega-3 enriched margarine makers who experienced an increase in the fishy flavor of their product while at the same time its shelf-life decreased.

“Finally, they realized it started when they changed sea salt suppliers. The new sea salt. . .contained just a small level of copper that triggered a large amount of oxidation,” he said

Foods that contain any levels of peroxide will also have oxidation problems, said the researchers.

Retaining the flavor and shelf life of omega-3 fortified foods can be a simple matter of carefully handling products and thoughtful placement of oils in the ingredient stream, said Brian Langdon, of Omega Protein Inc.

Adding omega-3s as close to the end of the ingredient stream as possible is helpful, he reported, with the best time to add is before the final mixing of the product.

According to the panelists, some products that are emerging as the best for omega-3 fortification include frozen food entrees, soups, refrigerated foods, salad dressings, yogurts, spreads, juices, egg products and cheeses, which are especially helpful in providing omega-3s due to their attraction to a wide audience, ranging from children to the elderly.

The Institute of Food Technologists Annual Meeting and Food Expo delivers comprehensive, cutting-edge research and opinion from food science-, technology-, marketing- and business-leaders. Now in it’s 64th year, the IFT Annual Meeting and Food Expo July 12-16 in Las Vegas attracted 19,565 attendees and 950 exhibiting companies.

The 2005 convention is July 16-20 in New Orleans.

| newswise
Further information:

More articles from Health and Medicine:

nachricht Resolving the mystery of preeclampsia
21.10.2016 | Universitätsklinikum Magdeburg

nachricht New potential cancer treatment using microwaves to target deep tumors
12.10.2016 | University of Texas at Arlington

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: New 3-D wiring technique brings scalable quantum computers closer to reality

Researchers from the Institute for Quantum Computing (IQC) at the University of Waterloo led the development of a new extensible wiring technique capable of controlling superconducting quantum bits, representing a significant step towards to the realization of a scalable quantum computer.

"The quantum socket is a wiring method that uses three-dimensional wires based on spring-loaded pins to address individual qubits," said Jeremy Béjanin, a PhD...

Im Focus: Scientists develop a semiconductor nanocomposite material that moves in response to light

In a paper in Scientific Reports, a research team at Worcester Polytechnic Institute describes a novel light-activated phenomenon that could become the basis for applications as diverse as microscopic robotic grippers and more efficient solar cells.

A research team at Worcester Polytechnic Institute (WPI) has developed a revolutionary, light-activated semiconductor nanocomposite material that can be used...

Im Focus: Diamonds aren't forever: Sandia, Harvard team create first quantum computer bridge

By forcefully embedding two silicon atoms in a diamond matrix, Sandia researchers have demonstrated for the first time on a single chip all the components needed to create a quantum bridge to link quantum computers together.

"People have already built small quantum computers," says Sandia researcher Ryan Camacho. "Maybe the first useful one won't be a single giant quantum computer...

Im Focus: New Products - Highlights of COMPAMED 2016

COMPAMED has become the leading international marketplace for suppliers of medical manufacturing. The trade fair, which takes place every November and is co-located to MEDICA in Dusseldorf, has been steadily growing over the past years and shows that medical technology remains a rapidly growing market.

In 2016, the joint pavilion by the IVAM Microtechnology Network, the Product Market “High-tech for Medical Devices”, will be located in Hall 8a again and will...

Im Focus: Ultra-thin ferroelectric material for next-generation electronics

'Ferroelectric' materials can switch between different states of electrical polarization in response to an external electric field. This flexibility means they show promise for many applications, for example in electronic devices and computer memory. Current ferroelectric materials are highly valued for their thermal and chemical stability and rapid electro-mechanical responses, but creating a material that is scalable down to the tiny sizes needed for technologies like silicon-based semiconductors (Si-based CMOS) has proven challenging.

Now, Hiroshi Funakubo and co-workers at the Tokyo Institute of Technology, in collaboration with researchers across Japan, have conducted experiments to...

All Focus news of the innovation-report >>>



Event News

#IC2S2: When Social Science meets Computer Science - GESIS will host the IC2S2 conference 2017

14.10.2016 | Event News

Agricultural Trade Developments and Potentials in Central Asia and the South Caucasus

14.10.2016 | Event News

World Health Summit – Day Three: A Call to Action

12.10.2016 | Event News

Latest News

Resolving the mystery of preeclampsia

21.10.2016 | Health and Medicine

Stanford researchers create new special-purpose computer that may someday save us billions

21.10.2016 | Information Technology

From ancient fossils to future cars

21.10.2016 | Materials Sciences

More VideoLinks >>>