Formulating Functional Omega-3 Products

Consumers want sustainable omega-3s to fit in their lives; supplementing shouldn't be a chore to them, and that means they need to taste good and be incorporated into convenient delivery systems, including baked goods, no-burp capsules and tasty liquids. And that fish oil needs to stay stable and fresh throughout whatever processing methods are used so the benefits can be realized.

Suppliers are increasingly turning to novel technologies, including microencapsulation, to ensure stability and taste. Encapsulation helps reduce oxidation of the omega-3 oil; oxidation deteriorates flavor, increases the risk of rancidity and reduces shelf life.

Oxidation of omega-3s can also be controlled by pH adjustment in emulsions or by adding antioxidants. Tyler White, product development, Capsugel Liquids Group, noted natural antioxidants such as rosemary (carnosic acid), vitamin E and vitamin C (ascorbyl palmitate) are good candidates.

White said the potential for oxidation is greater if the ingredient is delivered in higher permeable softgels or vegetarian capsules. "Delivering the ingredients in a low-permeable, two-piece hard gelatin polymer greatly cuts the chance of oxygen getting into the capsule in the first place," he said. " Furthermore, if the liquid formulation is flushed with nitrogen when it is filled into this type of capsule, oxygen will be eliminated from the final product."

To minimize or eliminate burp-back, White suggested enteric coatings, but since they use synthetic chemicals, this solution may not be appealing to health-conscious consumers. "There are more natural ways for formulators to tackle the issue, however. One approach is to incorporate natural flavors in the formulasuch as peppermint oil, spearmint oil or lemon oilto mask the taste of the burp-back. A formulator could also emulsify the fish oil formulation to minimize the production of gases produced during the natural emulsification in the body."

Getting omega-3s in beverage and food products without having a heavy oil load also poses a problem that can be addressed by using higher potency omega-3s. Steve Dillingham, general manager, GC RIEBER OILS Inc., said his company is currently working with several outside technology companies to develop powder, emulsion and water-soluble clear liquid solutions.

Ernesto Hernandez, Ph.D., director of process development, Omega Protein Corp., added his company is also working on an omega-3 powder to increase the stabilization of omega-3s in fortified foods that require high processing temperatures and exposure to air. "These issues continue to decrease in importance due to the development of new techniques for the protection of the oil such as new, more effective antioxidants. In addition, better techniques for micro and nano-encapsulation for the protection of omega-3 oils are now commonly used in manufacturing."

The challenges of formulating krill oil overlap with those of formulating with fish oil in some aspects, but White said krill's high content of phospholipids offer an advantage. Krill, with its naturally occurring phospholipids improve the emulsification within the gastrointestinal (GI) tract, thus eliminating the burp-back, he said. Also, the presence of astaxanthin helps naturally stabilize the omega-3 fatty acid content, Anderson added.

Stability, taste and efficacy must be taken into account when formulating an omega-3 product from the sea or land, especially as consumers demand easy-to-take delivery forms. The ingredients also must be sustainable and have the science to compete with pharmaceutical products. An omega-3 supplement company that can offer all of that will help ensure its high-potency or other omega-3 product survives the waves of the market.

The SupplySide Omega-3 Insights Defining the Global Market Digital Issue offers:

·         Omega-3 market trends in the article, Omega-3 Market Update: Numbers, Trends and Challenges" by Ellen Schutt,

·         Information on pharmaceutical omega-3 products in the article, "Limited Omega-3 Pharma Market Poised for Growth, Opportunities" by Steve Myers, and

·         Insight into adding omega-3s to functional foods in the article " Nothing 'Fishy' About Omega-3s" by Jeanne Turner.

Once a supplement company has its finished omega-3 product, it faces health claim regulatory challenges. Get a run down on what can and can't be said in the European Union and the United States in the SupplySide Omega-3 Report, " Long-Chain Omega-3 Fatty Acids: EU and U.S. Regulatory Update " by Harry B. Rice.