Food Enrichment with Omega-3 Fatty Acids

Edited by

  • Charlotte Jacobsen
  • Nina Skall Nielsen
  • Anna Frisenfeldt Horn
  • Ann-Dorit Moltke Sørensen, Technical University of Denmark, Denmark

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.

Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.

Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.
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Audience

Lipidologists; Food technicians; Biochemists and nutritionists

 

Book information

  • Published: July 2013
  • Imprint: Woodhead Publishing
  • ISBN: 978-0-85709-428-5


Table of Contents

Part 1 Background to omega-3 food enrichment: Nutritional benefits of omega-3 fatty acids; Sources of omega-3 fatty acids. Part 2 Stabilisation of fish oil and foods enriched with omega-3 fatty acids: Impact of extraction, refining and concentration stages on the stability of fish oil; Stabilization of omega-3 oils and enriched foods using antioxidants; Stabilization of omega-3 oils and enriched foods using emulsifiers; Spray drying and encapsulation of omega-3 oils; Analysis of omega-3 fatty acids in foods and supplements. Part 3 Food enrichment with omega-3 fatty acids: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids; Egg enrichment with omega-3 fatty acids; Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet; Enrichment of baked goods with omega-3 fatty acids; Enrichment of emulsified foods with omega-3 fatty acids; Enrichment of infant formula with omega-3 fatty acids. Part 4 New directions: Algal oil as a source of omega-3 fatty acids; Labelling and claims in foods containing omega-3 fatty acids.