Woodhead Publishing Food Enrichment with Omega-3 Fatty Acids (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 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. Finally, part four highlights new directions in the field. 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. 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.