Cover -- Food enrichment with omega-3 fatty acids -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I Background to omega-3 food enrichment -- 1. Nutritional benefits of omega-3 fatty acids -- 1.1 Introduction -- 1.2 Dietary sources and typical intakes of omega-3 fatty acids -- 1.3 Marine omega-3 fatty acids -- 1.4 Health effects of a-linolenic acid -- 1.5 Future trends -- 1.6 Conclusion -- 1.7 Sources of further information and advice -- 1.8 References -- 1.9 Appendix: abbreviations -- 2. Sources of omega-3 fatty acids -- 2.1 Introduction -- 2.2 Background -- 2.3 Marine oils in perspective -- 2.4 Current and alternative marine oils -- 2.5 Krill and single-cell marine oils -- 2.6 Wild fish and other marine oils -- 2.7 Species farmed for marine oils -- 2.8 Sustainability and certifications -- 2.9 Plant sources -- 2.10 Conclusion and future trends -- 2.11 References -- Part II Stabilisation of fish oil and foods enriched with omega-3 fatty acids -- 3. Impact of extraction, refining and concentration stages on the stability of fish oil -- 3.1 Introduction -- 3.2 Methods for the extraction, refining and concentration of fish oil -- 3.3 Impact of extraction, refining and concentration stages on oil stability -- 3.4 Conclusion and future trends -- 3.5 Sources of further information and advice -- 3.6 References -- 4 Stabilization of omega-3 oils and enriched foods using antioxidants -- 4.1 Introduction -- 4.2 Lipid oxidation and antioxidant reactions -- 4.3 Antioxidant protection of oils and oil-based products -- 4.4 Antioxidant protection of other food products -- 4.5 Future trends -- 4.6 Conclusion -- 4.7 References -- 5 Stabilization of omega-3 oils and enriched foods using emulsifiers -- 5.1 Introduction -- 5.2 Reasons for using emulsifiers.

5.3 Emulsifiers for omega-3 polyunsaturated fatty acid (PUFA) delivery systems and emulsified foods -- 5.4 Emulsifiers and lipid oxidation -- 5.5 The impact of emulsifiers and emulsification on flavour and texture perception -- 5.6 Applications of emulsifiers to stabilize delivery systems and foods enriched with omega-3 PUFA -- 5.7 Future trends -- 5.8 Sources of further information -- 5.9 Acknowledgements -- 5.10 References -- 6 Spray drying and encapsulation of omega-3 oils -- 6.1 Introduction -- 6.2 Microencapsulation methods for stabilizing omega-3 oils in food -- 6.3 Emulsion assemblies for omega-3 oils -- 6.4 Microencapsulation techniques for stabilizing omega-3 oils -- 6.5 Characteristics and analysis of microencapsulated omega-3 oil products -- 6.6 Conclusion and future trends -- 6.7 References -- 7 Analysis of omega-3 fatty acids in foods and supplements -- 7.1 Introduction -- 7.2 The analysis of omega-3 oils by gas-liquid chromatography / flame ionization detector (GC/FID) -- 7.3 The measurement of omega-3 levels in foods -- 7.4 Methyl esters and other fatty acid derivatives -- 7.5 'One-step' methods combining extraction, digestion and derivatization -- 7.6 Examples in literature of the analysis of omega-3 containing foods -- 7.7 Alternative analytical methods for omega-3 analysis -- 7.8 Future trends -- 7.9 Sources of further information and advice -- 7.10 References -- Part III Food enrichment with omega-3 fatty acids -- 8 Modification of animal diets for the enrichment of dairy and meat products with omega-3 fatty acids -- 8.1 Introduction -- 8.2 Sources of omega-3 fatty acids -- 8.3 Feeds that increase omega-3 fatty acids in ruminant milk and meat -- 8.4 Increasing omega-3 fatty acids in animal diets -- 8.5 Future trends -- 8.6 Conclusion -- 8.7 Sources of further information and advice -- 8.8 References.

9 Egg enrichment with omega-3 fatty acids -- 9.1 Introduction -- 9.2 Egg lipid composition, formation and deposition -- 9.3 Modifying egg lipid composition -- 9.4 Egg omega-3 fatty acid enrichment: consequences and challenges -- 9.5 Conclusion and future trends -- 9.6 References -- 10 Enrichment of meat products with omega-3 fatty acids by methods other than modification of animal diet -- 10.1 Introduction -- 10.2 Enrichment of meat products with omega-3 fatty acids -- 10.3 Future trends -- 10.4 Conclusion -- 10.5 Sources of further information and advice -- 10.6 References -- 11 Enrichment of baked goods with omega-3 fatty acids -- 11.1 Introduction -- 11.2 Omega-3 fatty acids in baked goods -- 11.3 Omega-3 fatty acids in nutrition bars -- 11.4 Application techniques for adding omega-3 fatty acids to foods -- 11.5 Analysis of omega-3 fatty acids -- 11.6 Conclusion -- 11.7 References -- 12 Enrichment of emulsified foods with omega-3 fatty acids -- 12.1 Introduction -- 12.2 Volatile oxidation products and off-flavour formation in omega-3 enriched food emulsions - using milk as an example -- 12.3 Factors affecting lipid oxidation in emulsified omega-3 enriched foods -- 12.4 Delivery systems -- 12.5 Antioxidative effects of other ingredients in emulsified omega-3 enriched foods -- 12.6 Other omega-3 enriched food emulsions -- 12.7 Future trends -- 12.8 Conclusion -- 12.9 References -- 13 Enrichment of infant formula with omega-3 fatty acids -- 13.1 Introduction -- 13.2 Importance of omega-3 fatty acids during infancy -- 13.3 Omega-3 fatty acid supplementation in infant formula -- 13.4 Adding omega-3 fatty acids to infant formula -- 13.5 Sensory characteristics of omega-3 enriched infant formula -- 13.6 Future trends -- 13.7 Conclusion -- 13.8 Sources of further information and advice -- 13.9 References -- Part IV New directions.

14 Algal oil as a source of omega-3 fatty acids -- 14.1 Introduction -- 14.2 Using microalgae to produce food ingredients -- 14.3 Typical production of docosahexaenoic acid (DHA) algal oils -- 14.4 DSM DHA intellectual property -- 14.5 Regulatory approval of algal oil -- 14.6 A case study: the story of the development of Martek Biosciences Corporation -- 14.7 Future trends -- 14.8 Sources of further information and advice -- 14.9 Acknowledgements -- 14.10 References -- 15 Labelling and claims in foods containing omega-3 fatty acids -- 15.1 Introduction -- 15.2 Status of omega-3 health and nutrition claims in Europe -- 15.3 Status of omega-3 health and nutrition claims in North America -- 15.4 Status of omega-3 health and nutrition claims in Asia and Australia -- 15.5 Implications of omega-3 nutrition and health claims for the global food industry -- 15.6 Conclusion and future trends -- 15.7 References -- Index.