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Fortification of Food with Omega-3 Fatty Acids

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Omega-3 Fatty Acids

Abstract

Essential fatty acids (EFAs) are key strategic ingredients currently being actively considered for fortification of food by several food and beverage companies to impart known health benefits and value addition, to their food products. Increasing consumer awareness of the health benefits of the essential fatty acids, particularly omega-3s, is generating a wealth of opportunities for their use in functional foods. In recent years, a plethora of omega-3-fortified food products have reached the market, ranging from meat, eggs, and dairy products to cereals, cereal bars, and infant formula. This article reviews various aspects of omega-3 fortification of food products and highlights the compliance of regulatory guidelines applicable to such products.

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Abbreviations

EFAs:

Essential fatty acids

PUFAs:

Polyunsaturated fatty acids

MNM:

Micronutrient malnutrition

NRVs:

Normal recommended values

ALA:

Alpha-linolenic acid

LA:

Linoleic acid

EPA:

Eicosapentaenoic acid

DHA:

Docosahexaenoic acid

CFR:

Code of Federal Regulations

US FDA:

United States of America Food and Drug administration

GRAS:

Generally recognized as safe

RDI:

Recommended daily intake

CRN:

Council for Responsible Nutrition

EDTA:

Ethylenediamine tetra acetic acid

UHT:

Ultra-high temperature

UK:

United Kingdom

FA:

Fatty acids

LO:

Linseed oil

FO:

Fish oil

LC-PUFA:

Long-chain polyunsaturated fatty acids

SDA:

Stearidonic acid

AA:

Arachidonic acid

EC:

European Commission

NHCR:

Nutrition and Health Claims Regulation

DSHEA:

Dietary Supplement Health and Education Act

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Authors and Affiliations

  1. Real World Nutrition Laboratory Foundation, Behind Women’s Engineering College, Bharati Deemed Vidyapeeth Campus, Dhankawadi, Pune, 411043, India

    Manohar L. Panse & Shital D. Phalke

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  1. Manohar L. Panse
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  2. Shital D. Phalke
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Correspondence to Manohar L. Panse .

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Editors and Affiliations

  1. Real Nutrition Laboratory, Bharati Vidyapeeth University Real Nutrition Laboratory, Dhankawadi, India

    Mahabaleshwar V. Hegde

  2. Center for Innovation in Nutrition Health Disease, Bharati Vidyapeeth University , Dhankawadi Pune, India

    Anand Arvind Zanwar

  3. Western IRB Medical Vice Chair, Puyallup, Washington, USA

    Sharad P. Adekar

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Panse, M.L., Phalke, S.D. (2016). Fortification of Food with Omega-3 Fatty Acids. In: Hegde, M., Zanwar, A., Adekar, S. (eds) Omega-3 Fatty Acids. Springer, Cham. https://doi.org/10.1007/978-3-319-40458-5_8

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  • DOI: https://doi.org/10.1007/978-3-319-40458-5_8

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