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J. B. CROWTHER, Refined Oil Division, Omega Protein, Inc., PO Box 175, Reedville, VA 22539 and B. Langdon, Refined Oils Division, Omega Protein, Inc, P.O. Box 175, 610 Menhaden Rd, Reedville, VA 22539. It is well understood by the public what physicians and Nutritionists have known for many years....omega-3 fatty acids have a host of beneficial effects on various systems in the body, and the populace does not acquire enough through the typical Western Diet. Americans tend to consume foods that contain up to 20 times more omega-6 than omega-3 fatty acids. This imbalance explains the urgent need to increase omega-3 in the diet through mainstream foods. The AHA has recently made recommendations on omega-3 consumption for heart health. The Office of Management and Budget has asked for a revision of the Food Guide Pyramid, in part to put emphasis on consumption of omega-3 rich fish. Relying on fish consumption to get all of the omega-3 needed in the diet is not always possible or convenient. As a result, more interest and demands have been placed on food manufacturing companies to fortify mainstream food products with omega-3 fatty acids. Food formulators are challenged by the main antagonists of omega-3 oils, which are heat, light, air, and metals. This means that manufactures have to be creative when formulating with omega-3 oils. However, with careful handling and thoughtful placement along the ingredient stream, a successful fortified product can be realized with proper shelf-life and taste. Techniques for fortification will be discussed in this presentation.
Session 38, Challenges in the development of functional foods with omega-3 fatty acids
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