Omega-3 fatty acidsFood Additive for Food IndustryDry n-3 18:12
Applications of Dry n-3 18:12
Food products:
- fortification of most food products
Regulations
The product meets the regulatory requirements for an omega-3 fatty acid source in most countries.
Stability
The product is sensitive to air, heat, and light. Stored in its unopened original packaging in a dry place at room temperature (25 °C), the product is stable for at least 24 months. Once opened, it is recommended to use the remaining contents as quickly as possible. Dry n-3 5:25
Applications of Dry n-3 5:25
Food products:
- fortification of basic food products, especially dairy-based powder products
Dietetic products:
- fortification of baby foods and maternal nutrition products
Regulations
The product meets the regulatory requirements for an omega-3 fatty acid source, especially DHA, in most countries.
Stability
The product is sensitive to air, heat, and light. Stored in its unopened original packaging at room temperature (max. 25 °C) in a dry place, the product is stable for at least 24 months. Once opened, it is recommended to use the remaining contents as quickly as possible. Dry n-3 DHA 11
Applications of Dry n-3 DHA 11
Food products:
- fortification of basic food products, especially dairy-based powder products
Dietetic products:
- fortification of baby foods and maternal nutrition products
Regulations
The product meets the regulatory requirements for an omega-3 fatty acid source, especially DHA, in most countries.
Stability
The product is sensitive to air, heat, and light. Stored in its unopened original packaging at room temperature (max. 25 °C) in a dry place, the product is stable for at least 24 months. Once opened, it is recommended to use the remaining contents as quickly as possible. Physiological importance
The essential n-3 fatty acid α-linolenic acid (C18:3) serves as an energy carrier and precursor for the synthesis of EPA (C20:5) and DHA (C22:6) into which it is converted by chain elongation and introduction of extra double bonds.
EPA is an important component of the phospholipids of cell membranes and lipoproteins. It also serves as a precursor in the synthesis of eicosanoids, which have a regulatory function on tissue hormones.
Long-chain n-3 fatty acids are present in fish oil (herring, mackerel, salmon, sardine, tuna) and marine mammals. Therefore, fish oil is considered the most important source of n-3 fatty acids.
Deficiency symptoms:
The risk of developing n-3 fatty acid deficiency is higher in babies and children than in adults. Visible signs of deficiency have only been observed in seriously ill patients on a special fat-free diet for several months. The patients were seen to develop extensive inflammation of the skin, ulcers, reduced visual acuity, disturbed superficial and depth sensibility, muscular weakness, and trembling. The main risk groups for essential fatty acid deficiency are premature babies, babies who are not breast-fed
Properties
Fish oil quickly becomes rancid at room temperature, because the highly unsaturated fatty acids are readily oxidized. Commercial fish oil preparations are often sold in the form of gelatine capsules, as they provide a good oxygen barrier. The highly sensitive fatty acids may also be effectively protected by incorporation into a matrix of gelatine, caseinate and carbohydrates, and microencapsulation. The addition of tocopherol as an antioxidant provides further protection, resulting in an easy-to process powder. Furthermore, it is easily incorporated into foods, has no odour, or taste and provides good long-term stability.
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