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Incorporating Omega-3 Rich Fish Oil into Meals

Food scientists at the Riddet Institute are successfully adding substantial quantities of fish oil to food items, ensuring preservation of taste and prolonged shelf life, despite fish oil's inherent odor and flavor.

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3 min read
Unveil the tricks of Riddet Institute's food technologists, who manage to incorporate substantial...
Unveil the tricks of Riddet Institute's food technologists, who manage to incorporate substantial fish oil quantities into foods, preserving taste and shelf life unprecedentedly. Remarkably, fish oil possesses a traditional and noticeable taste and aroma that often clashes with various food types.

Go Big on Fish Oil without Affecting Taste or Shelf Life

Incorporating Omega-3 Rich Fish Oil into Meals

Step into the world of food tech wonders as researchers unveil the secret to adding more fish oil to our favorite foods without compromising on taste or shelf life!

Fish Oil and Protein Mixture

What's that layered mess you ask? It's a fish oil and protein combination waiting to be homogenized.

The Struggle with Fish Oil

The distinctive taste and smell of fish oil isn't easy to hide, and it spoils quickly. Exposure to air, light, and heat catalyzes oxidation, creating volatile compounds that amplify the fishy taste and odor. Adding fish oil to food can are challenging to tackle.

Reducing the Fishy Taste

Want your food tasting less like the ocean? Here's the secret:

  • Choose high-quality fish oil.
  • Add antioxidants to stabilize the oil.
  • Microencapsulation: wrap the oil in a coating that prevents oxidation.

Trial and Error

Often, all three methods are necessary for a successful outcome.

Microencapsulation: A Shield for Fish Oil

Microencapsulation creates a protective barrier around oil droplets, keeping air out and volatile compounds in. This prevents oxidation during processing, helping food retain its flavor and normal shelf life.

The Process of Microencapsulation

A Barrier Against Oxidation

Researchers at the Riddet Institute mix fish oil with a formulation containing proteins and surfactants before homogenizing to create an emulsion. The proteins and surfactants form a protective barrier around oil droplets, shielding them from spoilage.

Homogenization breaks the oil into tiny droplets and spreads them evenly throughout the liquid emulsion, making it easier for the protective protein coating to encase the oil. The microencapsulated oil droplets are incredibly tiny, approximately 300-400 nm - this is 50 to 100 times smaller than the diameter of an average human hair.

The ingenious composition of the microencapsulation emulsion is the intellectual property (IP) of the Riddet Institute, protected by a patent.

How Much Fish Oil Can We Add?

The amount of microencapsulated fish oil you can add depends on the type of food, processing methods, and storage conditions. More fish oil can be incorporated into solid foods like bread and muffins than liquid foods. It's more challenging to add high amounts to acidic foods like juice compared to milk.

It's possible to add the recommended daily amount (RDA) in one serving, but this increases the food's cost. The final quantity will be determined by the food industry and market demands.

Looking to dive deeper into the world of adding fish oil to functional foods without compromising on flavor or taste? Explore this introductory article and discover more resources we have on this fascinating topic!

Published: Referencing Hub Media

Enrichment Data:

While the specific process of the Riddet Institute isn't mentioned, microencapsulation methodologies, like those using plant proteins or surfactant-free spray drying, are increasingly used in the scientific community. These methods enable the integration of fish oil into food without affecting taste or shelf life—preserving oil from degradation and releasing it at the desired digestive stage. These techniques closely mimic the approaches that likely take place at leading food research institutes.

  1. Implementing science and technology, researchers at the Riddet Institute are working on health-and-wellness solutions, developing a method to add fish oil to various food-and-drink products without compromising taste or shelf life, contributing to the field of nutrition.
  2. In the realm of health-and-wellness and lifestyle choices, the integration of fish oil supplements into cooking could lead to improved nutritional benefits, highlighting the potential of food-and-drink as a medium for therapies-and-treatments.
  3. As the line between food-and-drink and health-and-wellness continues to blur, the advancements in food tech, such as microencapsulation, open up opportunities for the creation of new health-and-wellness products, aligning with the broader trends in the health-and-wellness sector.
  4. Embracing the concept of a balanced diet and lifestyle, incorporating fish oil-rich meals could be a step towards better health, showcasing the connection between nutrition, cooking, and overall well-being.

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