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Spray drying and encapsulation of omega-3 oils

chapter
posted on 2013-01-01, 00:00 authored by Colin BarrowColin Barrow, Bo Wang, B Adhikari, H Liu
Due to strong clinical data supporting a variety of health benefits, omega-3 oils are being increasingly added to food and beverage products. However, these bioactive lipids need to be protected against autoxidation and degradation during food processing and storage. Microencapsulation technology is employed to stabilise omega-3 oils and enable their delivery into food and beverage products without impacting the taste and shelf-life of the product. In this chapter, we provide an overview of microencapsulation techniques used to encapsulate and stabilise omega-3 oils. The advantages and disadvantages of each method are described and compared. Also, important properties of the microencapsulated ingredients, such as payload, oxidative stability and bioavailability, are described. Although a variety of methods have been used to microencapsulate omega-3 oils, two methods are primarily used commercially. These are complex co-acervation and spray-dried emulsion formation. These two methods are compared and contrasted, and their future development discussed.

History

Title of book

Food enrichment with omega-3 fatty acids

Chapter number

6

Pagination

194 - 225

Publisher

Woodhead Publishing

Place of publication

Cambridge, Eng.

ISBN-13

9780857094285

Language

eng

Publication classification

B Book chapter; B1.1 Book chapter

Copyright notice

2013, Woodhead Publishing

Extent

14

Editor/Contributor(s)

C Jacobsen, N Skall Nielsen, A Frisenfeldt Horn, A Moltke Sørensen