Fish oil delivers higher levels and more balanced proportions of omega-3 fatty acids compared to other sources such as flax and algal oil. Unfortunately, fish oil oxidizes more quickly making food fortification a challenge.
Dairy has been shown to be a good matrix for fish oil fortification because it is commonly consumed and has unique properties that seem to protect fish oil. Soft goat cheese has lower fat than other cheeses making it appealing for those looking for healthy flavorful food choices.
Further research is ongoing by the University of Maine food scientists who conducted this study to assess the stability and consumer acceptance of fish oil fortified baked snack products, as well as to explore uses for naturally flavored fish oil from fishery by-products.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C.
Stephanie Callahan | Newswise Science News
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