Containing the oxygen-scavenging carbohydrate mannitol, Marinol Omega-3 HS Powder and DHA HS Powder were developed for use in bakery, milk and beverage products, as manufacturers increasingly seek to incorporate omega-3 fatty acids into their products without compromising taste and stability.
Previously manufacturers have had to rely on plant-based omega-3 fatty acids which are odorless but do not have as high a concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as fish oils.
But with Omega-3 HS Powder boasting a minimum of 24 percent omega-3 fatty acids, 7 percent EPA and 7 percent DHA, and DHA HS Powder at least 17 percent DHA and a low concentration of EPA, Lipid Nutrition is expanding their options.
The new powders were first launched in Europe, where feedback from customers has been "very positive," said David Lewis, business unit manager for North America.
In the next two or three weeks the company is also expected to unveil its Marinol flakes product to the market, representing, according to Lewis, a "novel way to incorporate marine-based fish oil in a functional food".
He told NutraIngredients-USA.com that this is the ideal time to introduce them to the US because manufacturers are now able to use new nutrient content claims, following the FDA's clearance of DHA and EPA being termed as "a high source" of omega-3 fatty acids.
"The functional food market in the US is continuing to grow and consumer awareness about omega-3 fatty acids and the health benefits associated with them are at a high level," said Lewis.