Omega-3 Fatty Acids and Their Benefits

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.

Challenges in Food Enrichment

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: Sources and Benefits

Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits.

Part Two: Stabilisation

Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids.

Part Three: Fortification

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.

Part Four: New Directions

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.

Target Audience and Summary

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.

- 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