Food Enrichment with Omega-3 Fatty Acids

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Preface</p> <p>Part I: Background to omega-3 food enrichment</p> <p>Chapter 1: Nutritional benefits of omega-3 fatty acids</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Dietary sources and typical intakes of omega-3 fatty acids</p> <p>1.3 Marine omega-3 fatty acids</p> <p>1.4 Health effects of a-linolenic acid</p> <p>1.5 Future trends</p> <p>1.6 Conclusion</p> <p>1.7 Sources of further information and advice</p> <p>1.9 Appendix: abbreviations</p> <p>Chapter 2: Sources of omega-3 fatty acids</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Background</p> <p>2.3 Marine oils in perspective</p> <p>2.4 Current and alternative marine oils</p> <p>2.5 Krill and single-cell marine oils</p> <p>2.6 Wild fish and other marine oils</p> <p>2.7 Species farmed for marine oils</p> <p>2.8 Sustainability and certifications</p> <p>2.9 Plant sources</p> <p>2.10 Conclusion and future trends</p> <p>Part II: Stabilisation of fish oil and foods enriched with omega-3 fatty acids</p> <p>Chapter 3: Impact of extraction, refining and concentration stages on the stability of fish oil</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Methods for the extraction, refining and concentration of fish oil</p> <p>3.3 Impact of extraction, refining and concentration stages on oil stability</p> <p>3.4 Conclusion and future trends</p> <p>3.5 Sources of further information and advice</p> <p>Chapter 4: Stabilization of omega-3 oils and enriched foods using antioxidants</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Lipid oxidation and antioxidant reactions</p> <p>4.3 Antioxidant protection of oils and oil-based products</p> <p>4.4 Antioxidant protection of other food products</p> <p>4.5 Future trends</p> <p>4.6 Conclusion</p> <p>Chapter 5: Stabilization of omega-3 oils and enriched foods using emulsifiers</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Reasons for using emulsifiers</p> <p>5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods</p> <p>5.4 Emulsifiers and lipid oxidation</p> <p>5.5 The impact of emulsifiers and emulsification on flavour and texture perception</p> <p>5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA</p> <p>5.7 Future trends</p> <p>5.8 Sources of further information</p> <p>5.9 Acknowledgements</p> <p>Chapter 6: Spray drying and encapsulation of omega-3 oils</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Microencapsulation methods for stabilizing omega-3 oils in food</p> <p>6.3 Emulsion assemblies for omega-3 oils</p> <p>6.4 Microencapsulation techniques for stabilizing omega-3 oils</p> <p>6.5 Characteristics and analysis of microencapsulated omega-3 oil products</p> <p>6.6 Conclusion and future trends</p> <p>Chapter 7: Analysis of omega-3 fatty acids in foods and supplements</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 The analysis of omega-3 oils by gas–liquid chromatography/flame ionization detector (GC/FID)</p> <p>7.3 The measurement of omega-3 levels in foods</p> <p>7.4 Methyl esters and other fatty acid derivatives</p> <p>7.5 ‘One-step’ methods combining extraction, digestion and derivatization</p> <p>7.6 Examples in literature of the analysis of omega-3 containing foods</p> <p>7.7 Alternative analytical methods for omega-3 analysis</p> <p>7.8 Future trends</p> <p>7.9 Sources of further information and advice</p> <p>Part III: Food enrichment with omega-3 fatty acids</p> <p>Chapter 8: Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Sources of omega-3 fatty acids</p> <p>8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat</p> <p>8.4 Increasing omega-3 fatty acids in animal diets</p> <p>8.5 Future trends</p> <p>8.6 Conclusion</p> <p>8.7 Sources of further information and advice</p> <p>Chapter 9: Egg enrichment with omega-3 fatty acids</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Egg lipid composition, formation and deposition</p> <p>9.3 Modifying egg lipid composition</p> <p>9.4 Egg omega-3 fatty acid enrichment: consequences and challenges</p> <p>9.5 Conclusion and future trends</p> <p>Chapter 10: Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Enrichment of meat products with omega-3 fatty acids</p> <p>10.3 Future trends</p> <p>10.4 Conclusion</p> <p>10.5 Sources of further information and advice</p> <p>Chapter 11: Enrichment of baked goods with omega-3 fatty acids</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Omega-3 fatty acids in baked goods</p> <p>11.3 Omega-3 fatty acids in nutrition bars</p> <p>11.4 Application techniques for adding omega-3 fatty acids to foods</p> <p>11.5 Analysis of omega-3 fatty acids</p> <p>11.6 Conclusion</p> <p>Chapter 12: Enrichment of emulsified foods with omega-3 fatty acids</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Volatile oxidation products and off-flavour formation in omega-3 enriched food emulsions – using milk as an example</p> <p>12.3 Factors affecting lipid oxidation in emulsified omega-3 enriched foods</p> <p>12.4 Delivery systems</p> <p>12.5 Antioxidative effects of other ingredients in emulsified omega-3 enriched foods</p> <p>12.6 Other omega-3 enriched food emulsions</p> <p>12.7 Future trends</p> <p>12.8 Conclusion</p> <p>Chapter 13: Enrichment of infant formula with omega-3 fatty acids</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Importance of omega-3 fatty acids during infancy</p> <p>13.3 Omega-3 fatty acid supplementation in infant formula</p> <p>13.4 Adding omega-3 fatty acids to infant formula</p> <p>13.5 Sensory characteristics of omega-3 enriched infant formula</p> <p>13.6 Future trends</p> <p>13.7 Conclusion</p> <p>13.8 Sources of further information and advice</p> <p>Part IV: New directions</p> <p>Chapter 14: Algal oil as a source of omega-3 fatty acids</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Using microalgae to produce food ingredients</p> <p>14.3 Typical production of docosahexaenoic acid (DHA) algal oils</p> <p>14.4 DSM DHA intellectual property</p> <p>14.5 Regulatory approval of algal oil</p> <p>14.6 A case study: the story of the development of Martek Biosciences Corporation</p> <p>14.7 Future trends</p> <p>14.8 Sources of further information and advice</p> <p>14.9 Acknowledgements</p> <p>Chapter 15: Labelling and claims in foods containing omega-3 fatty acids</p> <p>Abstract:</p> <p>15.1 Introduction</p> <p>15.2 Status of omega-3 health and nutrition claims in Europe</p> <p>15.3 Status of omega-3 health and nutrition claims in North America</p> <p>15.4 Status of omega-3 health and nutrition claims in Asia and Australia</p> <p>15.5 Implications of omega-3 nutrition and health claims for the global food industry</p> <p>15.6 Conclusion and future trends</p> <p>Index</p>