Ingredient Round Up: Oils
This month's ingredient round up is all Omega all the time.
Now available worldwide, Marinol Omega-3 Emulsion is a highly concentrated fish oil emulsion with superior stability, creating opportunities for manufacturers to fortify food with omega-3 fatty acids and create great-tasting healthy products. It contains a high concentration of the long-chain polyunsaturated fatty acids EPA and DHA. The stability of the emulsion prevents the formation of the unpleasant smell and taste of fish; therefore it increases the applicability of EPA and DHA in food products such as milk. And the versatile application properties and concentrations make it easier to use in formulations.Lipid Nutrition North America; Channahon, Ill.
815-730-5244; www.lipidnutrition.comOmega-3s for heart and brain health
Derived from high purity saltwater fish, sustainable sources are used to ensure adequate fish stocks and maintain environmental balance for Omevital omega-3 products. They contain EPA and DHA, known to have a variety of health benefits, especially for the heart and brain. Kosher, non-GMO and self-affirmed GRAS, Omevital’s sensory profile allows the ingredients to be easily formulated in a wide range of food & beverage applications without altering the taste or smell of the product. International health claims include: FDA Qualified Health Claim -- “Supportive but not conclusive research shows that consumption of EPA and DHA omega-3 fatty acids may reduce the risk of coronary heart disease.” and Joint Health Claims Initiative (JHCI) health claim: “Eating 3g weekly, or 0.45g daily, long chain omega-3 polyunsaturated fatty acids, as part of a healthy lifestyle helps maintain heart health.” Cognis Nutrition & Health; Cincinnati
800-673-3702; www.cognis.comOmega-3 from krill
Krill, a shrimp-like marine invertebrate, is the source of omega-3 phospholipids in Krill Oil NKO. The company claims it’s clinically shown to be effective in cholesterol management, joint health, inflammation and cognitive function. These marine phospholipids are supported by a strong intellectual property portfolio and multinational regulatory approvals. They are suitable in the nutraceutical markets (dietary supplement, functional food), and a new biomass extract targeting new vascular and affective health indications is being tested. Neptune Technologies & Bioresources Inc.; Laval, Quebec
888-664-9166; www.neptunebiotech.comOmega-9 canola oil
Omega-9 Canola Oil represents the “next generation” of cooking oils, allowing foodservice and food manufacturers to deliver healthier foods without compromising taste or performance. Made from Nexera canola and sunflower seeds, the oil contains zero trans fat, the lowest amount of saturated fat among oils and is uniquely high (more than 70 percent) in monounsaturated omega-9 heart-healthy fat, which helps to reduce cholesterol as well as the risk for heart disease and diabetes. With the same great taste consumers expect, great performance in demanding food manufacturing environments and immediate commercial availability, Omega-9 Canola Oil is naturally stable, can last up to 50 percent longer than partially-hydrogenated oils, and can be used in various applications, including frying, baking, spraying, parfrying and in salad oils. DowAgroSciences; Indianapolis
800-678-2388; www.omega-9Oils.comVegetarian source of omegas
Sacha Inchi, also called the Incan peanut, is a plant native to the Amazon rainforest, and has been cultivated there for centuries. Sacha Inchi Oil, extracted from the dark brown seeds of the plant’s fruit, is a new addition to a line of South American ingredients. Cold pressed, the oil is made without any processing or chemical preservatives. Containing an average of 48-49 percent omega-3s, Sacha Inchi is a vegetarian source of omega-3, omega 6, and omega-9 essential fatty acids along with essential and non-essential amino acids. This versatile oil also is also high in protein, iodine and antioxidant vitamins A and E. NP Nutra; Rancho Dominguez, Calif.