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Stabilization of highly unsaturated fatty acids and delivery into foods

journal contribution
posted on 2007-05-01, 00:00 authored by Colin BarrowColin Barrow, C Nolan, Y Jin
Highly unsaturated fatty acids derived from fish or algal oils, particularly EPA and DHA, are in high demand as healthy food ingredients in fortified foods. Due to their oxidative instability most food products incorporate stabilized microencapsulated EPA and DHA oils to avoid negative sensory impact associated with oxidation of these fatty acids. Complex coacervation has been particularly successful in stabilizing fish oil and providing an ingredient with a sensory shelf-life consistent with that of the food product. Overcoming the technical challenges associated with the instability of these oils will help drive growth of the omega-3 fortified healthy food ingredient market.

History

Journal

Lipid technology

Volume

19

Issue

5

Pagination

108 - 111

Publisher

Wiley

Location

Berlin, Germany

ISSN

0956-666X

Language

eng

Publication classification

C3.1 Non-refereed articles in a professional journal

Copyright notice

2007, Wiley

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