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, an introductory section, 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, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.
Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.
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
- Stabilisation of omega-3 oils and enriched foods using antioxidants
- Stabilisation 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
About the Editors
- Charlotte Jacobsen is Professor in Lipid and Oxidation in Foods at Denmark Technical University. Her research interests are in discovering novel natural antioxidants from seaweed and other marine sources, lipid and protein oxidation in complex food emulsions, the lipid and protein oxidation in fish and the removal of lipophilic pollutants from fish products.
- Nina Skall is Senior Research Scientist at Denmark Technical University. Her most recent research focus has been on product development and product modeling in order to study lipid oxidation in complex foods.
- Anna Frisenfeldt Horn is a Post Doctoral researcher at Denmark Technical University. Her research focuses on the physical stabilization and characterization of omega-3 oil-in-water emulsions, lipid oxidation in simple emulsion systems, as affected by the use of different emulsifiers and emulsification techniques and lipid oxidation in complex food systems enriched with omega-3 oil.
- Ann-Dorit Moltke Sorenson is a Post Doctoral researcher at Denmark Technical University, where she explores the synthesis of phenolipids and evaluates their efficiency as antioxidants in different food systems.
Book Details
- Hardcover: 454 pages
- Publisher: Woodhead Publishing (July, 2013)
- Language: English
- ISBN-10: 0857094289
- ISBN-13: 978-0857094285
- Product Dimensions: 6 x 9 inches
- List price: $255.00