Fish oil emulsion addresses smell, odor problems
November 11, 2009
by Jeff Gelski
WORMERVEER, THE NETHERLANDS — Lipid Nutrition has introduced Marinol Omega-3 Emulsion worldwide for applications in food products. The fish oil emulsion contains two kinds of omega-3 fatty acids in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The stability of the emulsion prevents the formation of the smell and taste of fish in finished products, according to Lipid Nutrition.
“Lipid Nutrition realized that the challenge for any food or dietary supplement manufacturer has been to find a way to incorporate omega-3 fatty acids into their products without compromising taste and stability,” said Miriam van Wanroij, applications manager for Lipid Nutrition. “With this new emulsion there is a solution to create a more stable and tasteful product without compromising the fortified omega-3 concentration.”