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Fortification of Food with Omega-3 Fatty Acids

  • Manohar L. Panse
  • Shital D. Phalke
Chapter

Abstract

Essential fatty acids (EFAs) are key strategic ingredients currently being actively considered for fortification of food by several food and beverage companies to impart known health benefits and value addition, to their food products. Increasing consumer awareness of the health benefits of the essential fatty acids, particularly omega-3s, is generating a wealth of opportunities for their use in functional foods. In recent years, a plethora of omega-3-fortified food products have reached the market, ranging from meat, eggs, and dairy products to cereals, cereal bars, and infant formula. This article reviews various aspects of omega-3 fortification of food products and highlights the compliance of regulatory guidelines applicable to such products.

Keywords

Fortification Omega-3s Fortified products Fortification Policy Infant formula Fortification regulatory guidelines Functional food ALA AA EPA DHA Omega-3 eggs Omega-3 chicken MNM 

List of Abbreviations

EFAs

Essential fatty acids

PUFAs

Polyunsaturated fatty acids

MNM

Micronutrient malnutrition

NRVs

Normal recommended values

ALA

Alpha-linolenic acid

LA

Linoleic acid

EPA

Eicosapentaenoic acid

DHA

Docosahexaenoic acid

CFR

Code of Federal Regulations

US FDA

United States of America Food and Drug administration

GRAS

Generally recognized as safe

RDI

Recommended daily intake

CRN

Council for Responsible Nutrition

EDTA

Ethylenediamine tetra acetic acid

UHT

Ultra-high temperature

UK

United Kingdom

FA

Fatty acids

LO

Linseed oil

FO

Fish oil

LC-PUFA

Long-chain polyunsaturated fatty acids

SDA

Stearidonic acid

AA

Arachidonic acid

EC

European Commission

NHCR

Nutrition and Health Claims Regulation

DSHEA

Dietary Supplement Health and Education Act

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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  1. 1.Real World Nutrition Laboratory FoundationDhankawadi, PuneIndia

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