Bring More Omega-3 Fatty Acids to Foods

  • Author: ChemistryViews
  • Published: 19 May 2013
  • Copyright: Wiley-VCH
  • Source / Publisher: Fraunhofer Institute for Process Engineering and Packaging IVV
thumbnail image: Bring More Omega-3 Fatty Acids to Foods

The omega-3 fatty acids contained in fatty salt-water fish are an important component of a healthy diet in humans. As, for example, Germans still do not eat enough fish, Fraunhofer researchers have developed a method that allows omega-3 fatty acids to be added to popular foods.


Omega-3 fatty acids are odorless in their natural form as they occur for instance in fresh fish or fish oil. They oxidize if they come into contact with oxygen. The resulting degradation products have two drawbacks: the quality of the original substance diminishes and a fishy smell is produced. By a special emulsion system, the researchers achieved a process that locks in the precious fatty acids and protects them against oxidization. The emulsion can be adapted specifically to individual products.


In conjunction with the German supermarket chain EDEKA, Fraunhofer IVV has launched the first of such products: the omega-3 sausage. Since mid-April it is produced in the EDEKA meat processing plants. The food retailer is initially offering nine different varieties: Bavarian white sausage, Bavarian meatloaf in thin and thick slices, Lyon sausage, Lyon sausage with paprika pieces, “bierschinken” ham sausages, a “Gourmet Trio” package of three different cold sausages, wienerwurst, and boiled bratwurst.


Article Views: 2788

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH