Optimizing Delivery of Health-Promoting Omega-3s

Fish oil and flax seem to focus on inflammation and specific conditions such as cardiovascular health, joint health and ocular health. Algal DHA tends to head for the infant brain development and cognitive function segment, while canola-DHA would be more a grocery ingredient, although these products also draw from marine and algal omega-3s.

The demand for omegas, especially EPA and DHA, is definitely sparking new approaches. "Although there is some ongoing debate over the best source of omega-3s, most customers are looking for the long-chain products (EPA/DHA) rather than the short-chain omegas (ALA), as the ALA must be converted by the body," said Rick Ball, research and development manager of applications at Kerry Ingredients & Flavours. "That said, while EPA/DHA from fish is very much sought after, it becomes necessary to label fish allergens, which is undesirable to many [companies]."

Pizzey's Milling has tackled this debate by creating an omega-3 ingredients from both marine and plant sources, including ALA from flaxseed and both EPA and DHA from fish. Pizzey's Mary Ekman said the company's patented processing makes use of the antioxidants naturally found in flaxseed to preserve the added EPA and DHA. "This makes for an ingredient that contains all three forms of omega-3—ALA, EPA and DHA—in an easy-to-handle, stable powder," she said. The goal is to introduce EPA and DHA into many of the segments that have been prohibitive in the past due to stability and palatability issues with marine-based omega ingredients. This includes many of shelf stable applications, from frozen entrees and pastas to cereals and bars.

No matter what the oil source, certain formulation and processing challenges await any omega-3 ingredient aimed toward human consumption. To start, you need a high quality oil, advised Chet Rao, Ph.D., sales and marketing manager at Hormel Foods. From a formulation standpoint, you also want an appropriate dose. Rao said Hormel and others are interested in providing efficacious doses of DHA and EPA. Some products use very low amounts (as would be the case with DHA-canola) and tout omega-3 content. However, this is not a therapeutic dose and would likely not result in any of the researched health benefits. It would improve overall health, conferring some specific benefits in the long term, and could possibly help improve the nation's omega-3:omega-6 ratios.

"We believe 500 mg/d of combined EPA and DHA to have the maximum benefit,” Rao said, noting the American Heart Association (AHA) recommends about 1 g/d combined. "Supplementation is the key word." While functional products are certainly the major area of expansion for omega-3s, the doses in such products do not rise to therapeutic levels per serving. For instance, eggs and dairy containing omega-3 (usually from feeding the animals omega-3-rich feed) are good in that people eat these foods regularly and could use the fortification. To get the researched amounts of omega-3s, you'd have to eat lots of servings or supplement.

As far as omega-3 supplements, softgels and liquids appear to the be the dominant delivery form, as they deal best with the particular set of processing concerns omega-3s present.

The biggest challenge in dealing with omega-3s, or any oils, is oxidation. The paradox is the long chain, polyunsaturated structure of omega-3s is key to both the health benefits (antioxidant and anti-inflammatory actions), as well as degradation due to oxidation of the highly susceptible polyunsaturated bonds. Thank the three main culprits—light, oxygen and metal ions—for oxidation in omega-3s. Degraded, oxidized oils leads to rancidity, which comes with a set of undesirable organoleptic properties, including taste and smell. This goes for all oils, not just fish. There are slight differences in those rancid organoleptic notes, relative to the slight chemical differences between omega-3 oils, but none of it is pleasant.

Solve these three omega-3 oil enemies, and the road to omega-3 functional use becomes smoother. Certain carriers are easier to manage relative to light, oxygen and metal ions. Chocolate, for instance, has endogenous antioxidant flavonoids, which can help slow oxidation of omega-3 ingredients. It also has fat, so it definitely a viable carrier of oils. Kerry has developed a chocolate coating infused with DHA for the candy and nutrition bar markets.

"While the chocolate does provide some protection from oxidation, you still have processing concerns regarding heat and shear, especially in terms of shearing the encapsulated product resulting in opening of the encapsulation," Ball said, noting one solution is to use omega-containing chips. "By providing the product as chips we can control the processing challenges, and the customer would then utilize the items as they would conventional chips. These chips can be provided in various colors, flavors and sizes."

Yogurt and peanut butter are similarly good carriers for omega-3 ingredients, due to their fat content and density, which help protect the fragile omegas. However, for use of the heart health claim approved for omega-3s, finished products have to meet cholesterol content limitations. "We cannot meet the heart health claims due to the saturated fat levels from the chocolate," Ball explained. "However, all other claims are still applicable such as brain development from DHA, as well as the effects on depression, anxiety and rheumatoid arthritis."