Handbook of Functional Lipids

In addition to their use in dietary supplements, the fats and oils industry is

focusing upon adding these “good” oils to high-fat food products.

1.11 DELIVERY SYSTEMS FOR FUNCTIONAL LIPIDS

The addition of functional lipids to foods must not have a deleterious effect on flavor if
it is to be accepted by the consumer. Unlike drugs, which are not designed for consumer
acceptability, the primary concern is for the treatment of a particular disease condi-
tion. In sharp contrast, functional lipids must be presented to the consumer in a
palatable food, as they are not perceived as drugs and are bought for the added health
benefits they provide.

“Novel” refining techniques are available that produce plant and marine oils,

which can be added to a range of foods without affecting the flavor profile of the
product. Previously, fish oils have been used only in a “hardened” or hydrogenated
form to prevent the occurrence of fishy off-tastes and smells. Currently, fish oils and
dry powders, with microencapsulated oils, are available for food fortification use.
The oily forms can be added to the lipid phase, with care taken to protect the readily
oxidizable PUFA. The powdered forms are used mainly in dry goods such as bakery
products and milk powders. Microencapsulated powders are dispersible in cold water
and are exceptionally stable with a neutral taste, making such powders available for
enrichment of foods such as reduced fat products, milk drinks, salad dressings,
orange juice, drinks, and bread.

Omega-3 and -6 enriched products are currently being marketed in the United

Kingdom, Korea, Taiwan, and Scandinavian countries. However, resistance from
producers and consumers is still to be overcome and technical problems need to be
resolved in some areas. Nutritionists and food developers realize that these foods
need not only to be healthy but to taste as good as similar products. There is a degree
of prejudice against fish and fish derivatives. For instance, the idea of yogurt or
bread containing 1% fish oil is not particularly attractive.

Despite the technical issues of incorporating long-chain PUFAs into foods, there

is no doubt that this concept offers food processors the opportunity to introduce a
new range of foods associated with definite health benefits, which will enjoy the
support of the scientific community as well as help in disease prevention.

Some functional lipids have limited bioavailability and require relatively large

doses to ensure a certain amount is taken. Thus, the delivery system still remains
the crucial step in ensuring efficacy of the particular functional lipid. This has
considerable economic implications as enhanced absorption means a smaller amount
is needed because of higher bioavailability. This book covers a wide range of functional
lipids including the highly unsaturated fatty acids EPA and DHA, which, in addition,
present challenges related to their oxidative stability.

Improved solubility and stability appear to be the key challenges for functional

lipids. To this end, new developments in emulsion technology appear to hold con-
siderable promise for their incorporation into foods. The development of micro- and
double emulsions appear to be ways for improving the bioavailability, stability, and
bioefficacy of functional lipids. For example, the development of a phospholipid-
based microemulsion formulation for all-trans-retinoic acid, an active metabolite of

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