Abstract
Omega 3 and omega 6 class of fats are the two essential fatty acid classes which cannot be synthesized by the body and must be supplied in the diet. The shorter chain omega 3 alpha-linolenic acid (ALA, 18:3n-3) predominantly is found in land based sources whereas the longer chain omega 3 eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) are found in high amounts in fatty fish such as salmon, sardine, mackerel and anchovy.
The benefits of long chain omega 3s include a decreased risk of several degenerative chronic diseases, including heart diseases, depression and dementia, as well as reduction in inflammation. Moreover the omega 3 DHA plays an essential role in the eye and brain maturation of the developing foetus during pregnancy.
One of the most popular methods to date for incorporating EPA and DHA into foods is through the use of spray drying, in the form of a powder in its native state or combined with other materials to give a microencapsulated powder. However, there are numerous difficulties encountered by food manufacturers when trying to formulate powders into foods.
Croda uses a unique novel emulsification technology utilising unique mixtures of milk proteins to encapsulate its high purity omega 3s, ensuring minimal oxidation and good bioavailability, increased shelf life and ease of use in food applications.
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Weatherhead, G., Mellor, S. Novel omega 3 emulsion technologies. Nutrafoods 10, 17–21 (2011). https://doi.org/10.1007/BF03223355
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DOI: https://doi.org/10.1007/BF03223355