Researcher of the U. of Chile creates odorless fish oil
New formula has no taste or smell fishy, so it can be added to any food.
One of the major reasons why peace Roberts - academic faculty of chemical sciences and pharmaceutical the U. of Chile decided to reformulate the fish oil, was to mask the smell and the taste. "We decided to encapsulate it, retain the oil and surround it with a natural biopolymer. This prevents the release of odor and taste fishy", he explains.
In addition, as powdered fish oil is encapsulated in the biopolymer, — to the swallowed contact directly to the intestine, where fatty acids are absorbed. "If not, you eat by mouth, it goes into the stomach, and there, with pH levels, fatty acids are degraded."
The novelty of this formula is, according to Roberts, the used technology. "There are no supplements made by drying non-solvent spray, i.e. free of water. This technology is used in pharmacy, but not in food".
Another feature is to be powdered and insoluble, can be added easily to any foods (juices, yoghurts, cereals, granola, etc.).
Roberts explains that trying to implement of fish oil in the population already was attempted, but without success. A few years ago became a formulation in soup, but to add the hot water, the powder dissolved and emerging smell.
Despite the presence of Omega 3 supplements on the market, Roberts shows differences in the duration of the product and quality. Moreover, he adds, many Omega 3 supplements are of vegetable origin, for foods such as flaxseed, walnuts, and some oils. "These are composed of alpha-linolenic acid, which is an acid fatty that in theory leads to the EPA and DHA, but conversion is very low and will not meet daily needs".
It adds that this reformulation of fish oil has an added value, since it is a new way to get them out of raw materials.
