Food Enrichment with Omega-3 Fatty Acids

Food Enrichment with Omega-3 Fatty Acids

1st Edition - July 31, 2013

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  • Editors: Charlotte Jacobsen, Nina Skall Nielsen, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sørensen
  • Hardcover ISBN: 9780857094285
  • eBook ISBN: 9780857098863

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Description

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.

Key Features

  • Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour
  • Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids
  • Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

Readership

Lipidologists; Food technicians; Biochemists and nutritionists

Table of Contents

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    Woodhead Publishing Series in Food Science, Technology and Nutrition

    Preface

    Part I: Background to omega-3 food enrichment

    Chapter 1: Nutritional benefits of omega-3 fatty acids

    Abstract:

    1.1 Introduction

    1.2 Dietary sources and typical intakes of omega-3 fatty acids

    1.3 Marine omega-3 fatty acids

    1.4 Health effects of a-linolenic acid

    1.5 Future trends

    1.6 Conclusion

    1.7 Sources of further information and advice

    1.9 Appendix: abbreviations

    Chapter 2: Sources of omega-3 fatty acids

    Abstract:

    2.1 Introduction

    2.2 Background

    2.3 Marine oils in perspective

    2.4 Current and alternative marine oils

    2.5 Krill and single-cell marine oils

    2.6 Wild fish and other marine oils

    2.7 Species farmed for marine oils

    2.8 Sustainability and certifications

    2.9 Plant sources

    2.10 Conclusion and future trends

    Part II: Stabilisation of fish oil and foods enriched with omega-3 fatty acids

    Chapter 3: Impact of extraction, refining and concentration stages on the stability of fish oil

    Abstract:

    3.1 Introduction

    3.2 Methods for the extraction, refining and concentration of fish oil

    3.3 Impact of extraction, refining and concentration stages on oil stability

    3.4 Conclusion and future trends

    3.5 Sources of further information and advice

    Chapter 4: Stabilization of omega-3 oils and enriched foods using antioxidants

    Abstract:

    4.1 Introduction

    4.2 Lipid oxidation and antioxidant reactions

    4.3 Antioxidant protection of oils and oil-based products

    4.4 Antioxidant protection of other food products

    4.5 Future trends

    4.6 Conclusion

    Chapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiers

    Abstract:

    5.1 Introduction

    5.2 Reasons for using emulsifiers

    5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods

    5.4 Emulsifiers and lipid oxidation

    5.5 The impact of emulsifiers and emulsification on flavour and texture perception

    5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA

    5.7 Future trends

    5.8 Sources of further information

    5.9 Acknowledgements

    Chapter 6: Spray drying and encapsulation of omega-3 oils

    Abstract:

    6.1 Introduction

    6.2 Microencapsulation methods for stabilizing omega-3 oils in food

    6.3 Emulsion assemblies for omega-3 oils

    6.4 Microencapsulation techniques for stabilizing omega-3 oils

    6.5 Characteristics and analysis of microencapsulated omega-3 oil products

    6.6 Conclusion and future trends

    Chapter 7: Analysis of omega-3 fatty acids in foods and supplements

    Abstract:

    7.1 Introduction

    7.2 The analysis of omega-3 oils by gas–liquid chromatography/flame ionization detector (GC/FID)

    7.3 The measurement of omega-3 levels in foods

    7.4 Methyl esters and other fatty acid derivatives

    7.5 ‘One-step’ methods combining extraction, digestion and derivatization

    7.6 Examples in literature of the analysis of omega-3 containing foods

    7.7 Alternative analytical methods for omega-3 analysis

    7.8 Future trends

    7.9 Sources of further information and advice

    Part III: Food enrichment with omega-3 fatty acids

    Chapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids

    Abstract:

    8.1 Introduction

    8.2 Sources of omega-3 fatty acids

    8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat

    8.4 Increasing omega-3 fatty acids in animal diets

    8.5 Future trends

    8.6 Conclusion

    8.7 Sources of further information and advice

    Chapter 9: Egg enrichment with omega-3 fatty acids

    Abstract:

    9.1 Introduction

    9.2 Egg lipid composition, formation and deposition

    9.3 Modifying egg lipid composition

    9.4 Egg omega-3 fatty acid enrichment: consequences and challenges

    9.5 Conclusion and future trends

    Chapter 10: Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet

    Abstract:

    10.1 Introduction

    10.2 Enrichment of meat products with omega-3 fatty acids

    10.3 Future trends

    10.4 Conclusion

    10.5 Sources of further information and advice

    Chapter 11: Enrichment of baked goods with omega-3 fatty acids

    Abstract:

    11.1 Introduction

    11.2 Omega-3 fatty acids in baked goods

    11.3 Omega-3 fatty acids in nutrition bars

    11.4 Application techniques for adding omega-3 fatty acids to foods

    11.5 Analysis of omega-3 fatty acids

    11.6 Conclusion

    Chapter 12: Enrichment of emulsified foods with omega-3 fatty acids

    Abstract:

    12.1 Introduction

    12.2 Volatile oxidation products and off-flavour formation in omega-3 enriched food emulsions – using milk as an example

    12.3 Factors affecting lipid oxidation in emulsified omega-3 enriched foods

    12.4 Delivery systems

    12.5 Antioxidative effects of other ingredients in emulsified omega-3 enriched foods

    12.6 Other omega-3 enriched food emulsions

    12.7 Future trends

    12.8 Conclusion

    Chapter 13: Enrichment of infant formula with omega-3 fatty acids

    Abstract:

    13.1 Introduction

    13.2 Importance of omega-3 fatty acids during infancy

    13.3 Omega-3 fatty acid supplementation in infant formula

    13.4 Adding omega-3 fatty acids to infant formula

    13.5 Sensory characteristics of omega-3 enriched infant formula

    13.6 Future trends

    13.7 Conclusion

    13.8 Sources of further information and advice

    Part IV: New directions

    Chapter 14: Algal oil as a source of omega-3 fatty acids

    Abstract:

    14.1 Introduction

    14.2 Using microalgae to produce food ingredients

    14.3 Typical production of docosahexaenoic acid (DHA) algal oils

    14.4 DSM DHA intellectual property

    14.5 Regulatory approval of algal oil

    14.6 A case study: the story of the development of Martek Biosciences Corporation

    14.7 Future trends

    14.8 Sources of further information and advice

    14.9 Acknowledgements

    Chapter 15: Labelling and claims in foods containing omega-3 fatty acids

    Abstract:

    15.1 Introduction

    15.2 Status of omega-3 health and nutrition claims in Europe

    15.3 Status of omega-3 health and nutrition claims in North America

    15.4 Status of omega-3 health and nutrition claims in Asia and Australia

    15.5 Implications of omega-3 nutrition and health claims for the global food industry

    15.6 Conclusion and future trends

    Index

Product details

  • No. of pages: 464
  • Language: English
  • Copyright: © Woodhead Publishing 2013
  • Published: July 31, 2013
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9780857094285
  • eBook ISBN: 9780857098863

About the Editors

Charlotte Jacobsen

Charlotte Jacobsen, PhD, is a Professor in BioactivesdAnalysis and Application. She leads the Research group for BioactivesdAnalysis and Applications at the National Food Institute, Technical University of Denmark. She is internationally renowned for her research in lipid oxidation of omega-3-enriched foods, and she has received several awards including the Danish Danisco price 2003 (40.000 $), the French La Médaille Chevreul 2010 awarded by Association Francaise pour l’étude des Corps Gras, the Norman medal from Deutsche Gesellschaft f€ur Fettwissenschaft e.V. (2020), the Stephen S. Chang award (2021), and two best paper awards from the American Oil Chemist’s Society. She was appointed by EFSA as an expert in the Fish Oil Working Group under the Biohazard Panel to evaluate the potential hazard associated with human intake of refined fish oil. Her publication list includes more than 230 peer-reviewed manuscripts and book chapters.

Affiliations and Expertise

Professor, National Food Institute, Technical University of Denmark, Lyngby, Denmark

Nina Skall Nielsen

Nina Skall Nielsen works at the National Food Institute, Technical University of Denmark (DTU), Denmark.

Anna Frisenfeldt Horn

Anna Frisenfeldt Horn works at the National Food Institute, Technical University of Denmark (DTU), Denmark.

Ann-Dorit Moltke Sørensen

Ann-Dorit Moltke Sørensen, PhD, is a Senior Researcher in the Research group for Bioactives-Analysis and Application at the National Food Institute, Technical University of Denmark. She obtained her PhD in 2010 from the Technical University of Denmark. Her research focuses on the area of lipid oxidation in foods, antioxidants, and their efficacy in emulsified systems. She has received a Young Scientist award by the Nordic Lipid Forum and a European Student Travel award by the EAOCS board. Moreover, she received the Edwin Frankel Best Paper award in 2012 in lipid oxidation and quality. Her publication list includes 40 peer-reviewed manuscripts and book chapters.

Affiliations and Expertise

National Food Institute, Technical University of Denmark, Denmark

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