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Verwertbare Ergebnisse
Nutritional studies on dried functional food ingredients containing n-3 polyunsaturated fatty acids.
Technical difficulties, together with the need for a coherent approach led to an innovative 3-year research project on fish oil incorporation into dried functional foods. This project brought together a Trans-European group of experts in the fields of food technology, quality control and nutrition.
Previous nutrition research concentrated mainly on high levels of fish oil consumption over short periods. This project looked at the nutritional effects of low levels of consumption of fish oil over a longer period, a true reflection of the levels likely to be consumed.
Funding was provided by the European Commission from the "FAIR" programme of the fourth framework programme of EU funded research.
Project objectives were:
To determine the lowest threshold intake of n-3 polyunsaturated fatty acids (PUFA) that will exert positive nutritional effects. To evaluate the bioavailability of n-3 PUFA in products produced from dried ingredients based on fish oil emulsions.
To develop a process to incorporate n-3 PUFA into a range of products with a good initial quality and an acceptable shelf life.
Main Achievements were:
Manufacture of food ingredients and food products containing microencapsulated fish oil powder that has good initial quality and stability to the development of off-flavours. The spray drying process developed is the subject of a patent application.
The optimum level of intake of n-3 PUFA having a positive nutritional effect was established.
Positive health benefits of fish oil consumption with implications for heart disease and cancer were observed.
The successful completion of a complex project involving many disciplines and many countries.
The network of Trans European contacts set up is likely to be invaluable in future research.
Technical difficulties, together with the need for a coherent approach led to an innovative 3-year research project on fish oil incorporation into dried functional foods. This project brought together a Trans-European group of experts in the fields of food technology, quality control and nutrition.
Previous nutrition research concentrated mainly on high levels of fish oil consumption over short periods. This project looked at the nutritional levels of consumption of fish oil over a longer period, a true reflection of the levels likely to be consumed.
Funding was provided by the European Commission from the FAIR programme of the fourth framework programme of EU funded research.
Project objectives were:
-To determines the lowest threshold intake of n-3 polyunsaturated fatty acids (PUFA) that will exert positive nutritional effects.
-To evaluate the bioavailability of n-3 PUFA in products produced from dried ingredients based on fish oil emulsions.
-To develop a process to incorporate n-3 PUFA into a range of products with a good initial quality and an acceptable shelf life.
Main Achievements
-Manufacture of food ingredients and food products containing microencapsulated fish oil powder that has good initial quality and stability to the development of off-flavours. The spray drying process developed is the subject of a patent application.
-The optimum level of intake of n-3 PUFA having a positive nutritional effect was established.
-Positive health benefits of fish oil consumption with implications for heart disease and cancer were observed.
-The successful completion of a complex project involving many disciplines and many countries.
-The network of Trans-European contacts set up is likely to be invaluable in future research.
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