Stabilization of highly unsaturated fatty acids and delivery into foods

Barrow, Colin J., Nolan, Coleen and Jin, Yulai 2007, Stabilization of highly unsaturated fatty acids and delivery into foods, Lipid technology, vol. 19, no. 5, pp. 108-111, doi: 10.1002/lite.200600037.

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Title Stabilization of highly unsaturated fatty acids and delivery into foods
Author(s) Barrow, Colin J.ORCID iD for Barrow, Colin J.
Nolan, Coleen
Jin, Yulai
Journal name Lipid technology
Volume number 19
Issue number 5
Start page 108
End page 111
Publisher Wiley
Place of publication Berlin, Germany
Publication date 2007-05
ISSN 0956-666X
Summary 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.
Language eng
DOI 10.1002/lite.200600037
Field of Research 090802 Food Engineering
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C3.1 Non-refereed articles in a professional journal
Copyright notice ©2007, Wiley
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