SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 

Functional foodstuffs: The challenge of omega-3 in finished products

1 commentBy Nathan Gray in Frankfurt , 15-Nov-2012
Last updated on 16-Nov-2012 at 11:15 GMT2012-11-16T11:15:12Z

Functional foodstuffs: The challenge of omega-3 in finished products

The challenge of getting beneficial omega-3 fatty acids into finished products is a big one for the food ingredients and manufacturing industry. But how can suppliers and manufacturers work to get these ingredients into a wider range of products?

Demand for the incorporation of nutritional lipids, such as omega-3 fatty acids, into finished products is growing strongly. Yet the industry still faces a battle to get these functional oils into a form that is stable and useful for finished product manufacturers, says Dr Rob Winwood, manager scientific communications at DSM Nutritional Products

Speaking with us at HiE in Frankfurt, and ahead of the 10th Practical Short Course in Omega-3 and Nutritional Lipids – also in Frankfurt – Winwood explained that a lot of European consumers would generally prefer to receive key nutrients in a natural foodstuff rather than a supplement.

“We have ongoing challenges with that,” said the DSM expert, who notes that such long chain fatty acids are fairly unstable and prone to oxidation.

“We always have to play the game of trying to make sure that there is nothing to initiate that oxidation process. Because once it starts, you can’t stop it,” he added.

“I think it’s true to say that when we first started encapsulating fish oil to make powders, they were not particularly good and were not particularly stable,” Winwood said, noting that encapsulation techniques have now developed to allow much more secure and stable encapsulation of such lipids.

1 comment (Comments are now closed)

Omega 3, the truth...

I have listened carefully to Dr. Rob´s statement and praise him for his honest view for what his experiments are trying to achieve. I am sorry to say that he and others are trying to achieve the impossible.
Dr. Catherine Kousmine sinthesized this equation in a single phrase ¨Fatty Acids cannot be manipulated at pharmaceutical level¨, These bodies are atomic substances of very fragile nature, extremely sensitive to light, heat and oxygen. Any exposure will trigger oxidation.
Fatty Acids will easily transform into more stable isomers becoming biologically inactive.
The Cis-Cis (COOH)biologically active fatty acids, will become in such condition at its double link levels, by rotation of its molecular fragments into a Cis-Trans configuration, inactive. The resulting molecular structures become not only incapable to perform the functions for which these were aimed originally but also compete with the Cis forms where most of the biological activity occurs.
I am sorry to say Dr.Rob never modern chemistry will be able to manipulate Omegas in any way, these have a life of their own and breaking it up or changing its constitution into powders or any other form is simply killing it. If you want to produce and provide good quality essential fatty acids to people go back to terrestrial oleaginous plants, extract the oils in a hydraulic pressure, protected from light, heat and oxygen by flushing nitrogen (argan) gas into the pressing chamber, directly bottling it into 20 ml vials, also nitrogen flushed, to be consumed at once after opening. An adult person needs a daily supply of these Omegas 3,6,and 9 combined of minimum 11 grams up to 23 grams.
Then please go to Kathleen M.Botham ,PhD,DSc,and Peter A. Mayes PhD,DSc, (Human Biochemistry), to learn about Ketogenesis and how the oxidation of fatty acids occur in the Mitochondria,how they penetrate the Mitochondrial Membrane as Carnitine Derivatives, how it involves successive cleavage with release of Acetyl -CoA, also the cyclic Reactions Sequence wich generates FADH2 and NADH and the several enzymes known collectively as ¨Fatty Acids Oxidase* which are found in the Mitochondrial Matrix or inner membrane adjacent to the respiratory chain, and phosphorilation and so on and so on....So by providing direct DHA and EPA on grounds that some people are unable to achieve these mutations, it all sounds very vague to me. Proposing such chemical approach supplementation industry is cutting off one of the most crucial and important pathway in human bio-chemistry.
Just to complement, remember that Ketogenesis occurs where there is a high rate of fatty acid oxidation in the liver, kethone bodies serve as fuel for extra hepatic tissues, ketogenesis is regulated at three crucial steps, impaired oxidation of fatty acids gives rise to diseases often associated with Hypoglycemia then starts the Bio synthesis of Fatty Acids and Eicosanoids and the main pathway for denovo synthesis of fatty acids (lipogenesis)which occurs in the Cytosol. and again so on....

Report abuse

Posted by ivan pedro J.Schiffer
21 November 2012 | 15h502012-11-21T15:50:57Z

Stealth carrots and vegetable ingredients

Stealth carrots: How veggies are finding victory in F&B

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the...

Tate & Lyle opens oat ingredients facility expansion

Tate & Lyle opens oat ingredients facility expansion

Henrik Schmidt

VP & GM Oat Ingredients, Tate & Lyle

Cornelius’ future suite-smelling as new lab opens for business

Cornelius’ future suite-smelling as new lab opens for business

Darren Spiby, Joy Thomas

CEO, Business technical development manager, Cornelius

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in...

Personalised nutrition: Listening to the gut microbiome

Personalised nutrition: Listening to the gut microbiome

Tal Korem

Professor, Weizmann Institute of Science

Personalised nutrition held back by ‘lack of trust and transparency’

Personalised nutrition held back by ‘lack of trust and transparency’

Nard Clabbers

senior business developer, personalised nutrition and health , TNO

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Heard of himanthalia? Dutch start-up aims to replace carb-heavy pasta with seaweed

Himanthalia - or sea spaghetti - may not be commonly known. But as a...

Overcoming the taboo of vaginal health – the next frontier of probiotics

Overcoming the taboo of vaginal health – the next frontier of probiotics

A paradigm shift is needed to force delicate women’s health issues like vaginal infections...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

EFSA’s Bernhard Url: Science should reserve one private room for open debate

EFSA’s Bernhard Url: Science should reserve one private room for open debate

Since taking the European Food Safety Authority (EFSA) throne last summer, Dr Bernhard Url has become...

Seadragon sets out to breathe fire into Kiwi fish oil

Seadragon sets out to breathe fire into Kiwi fish oil

The town of Nelson will welcome New Zealand's first omega-3 fish oil processing plant...

The taste test: How do you make a probiotic drink taste good?

The taste test: How do you make a probiotic drink taste good?

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face...

African probiotic project reaching 10,000 infants a day

African probiotic project reaching 10,000 infants a day

Professor Gregor Reid

Chair , University of Western Ontario & Human Microbiology and...

Germvangelist set to shake Probiota with holistic shout

Germvangelist set to shake Probiota with holistic shout

Jason Tetro

Researcher, author, The Germ Guy

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Jake Riddle

General manager, Kerry Asia Pacific