The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils and DHA and EPA are found in fish and other seafood. In India, Omega-3 is available in three main fish, algae, and plants sources and in oil and powder formats
CHARACTERISTICS OF DIFFERENT SOURCES OF OMEGA-3
Fish: Omega-3 from fish is rich in EPA and DHA. The typical composition of standard fish oil is 18:12 EPA DHA. Some producers, particularly those using fish oil in soft gels or capsules prefer more concentrated oils such as 30:20 EPA DHA for ease of formulation. In India, currently 18:12 and 30:20 EPA:DHA fish oil concentrations are most popular for use in supplements and pharmaceuticals. Demand for 10:40 EPA:DHA (high DHA) fish oils is also gradually growing in India. Increasing consumer awareness and popularity of "DHA" are due to the marketing efforts of functional food and beverage companies.
Algae: Algae are a preferred 'vegetarian' source of DHA, apart from plant oils in India. This is of great significance because enteral nutrition, infant nutrition and functional drinks producers consider only a vegetarian source of omega-3 for use in their end products. Other reasons for using algal DHA include a lower risk of contamination by heavy metals or pesticide residues and it is considered a more sustainable source than fish oils. It also lacks a fishy odour, which is a key constraint with using fish oils in functional foods. In addition, a few algal oil users like functional foods/supplements felt that algal oils are more shelf-stable than fish oils. The preference for algal DHA oils over fish oils in applications persists although algal oils are more expensive than fish oils.
This story is from the May 2022 edition of Food Marketing & Technology - India.
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This story is from the May 2022 edition of Food Marketing & Technology - India.
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