Stearidonic acid (STA) is a precursor of the longer-chain omega-3 fatty acid eicosapentaenoic acid (EPA). There is a demand for plant-based omega-3 sources to cater for vegetarians and those who prefer not to consume fish - even though they are not as bioavailable as fish sources, since they must be converted into longer-chain fatty acids before the human body can glean the benefits.
The lipid profile of Echium oil is similar to those of borage oil and blackcurrant oil, while other plant sources of omega-3, such as flax, are richer in another shorter long-chain fatty acid, alpha-linolenic acid (ALA). If approval is granted for Croda to introduce its new ingredient under novel foods legislation, STA may vie with these ingredients for use in milk and yoghurt-based drinks, cereals, nutrition bars and food supplements.
Croda's Echium oil, intended for sale under the Crossential Super Refined trademark, is derived from Echium plantagineum plants, a species of the Boraginaceae family, cultivated under contract in the United Kingdom.
The patented production process involves cracking the seeds and extracting the oil using hexane. The oil then passes through a series of distillation and filtration steps.
The company maintains that the process is unsupportive to microbial growth and the survival of allergenic protein cytochrome C and pyrrolizidine alkaloids. Even though these are not detected in Croda's ingredient, the company has nonetheless conducted a toxicology review.
In its application to the UK's Food Standards Agency, Croda draws attention to two important clinical studies using doses of STA at up to 1.9g per day, over a 12 week period, at which level it was found to have no significant effect on immune function; to decrease serum trigylcerides; and to have no significant effect on either LDL or HDL cholesterol levels.
The company is proposing a maximum use level in the proposed food groups of approximately 200mg of STA per daily serving.
Croda's application is available online , and the FSA's Advisory Committee on Novel Foods and Processes is accepting comments until September 6.
