| abstract |
Processes for stabilizing omega-3 fatty acids for use in food products are disclosed. The processes allow the creation of a variety of food forms and food ingredients that contain omega-3 fatty acids similar to docosahexaenoic acid and eicosapentaenoic acid where these foods and food forms are stable for months without developing fishy aromas or flavors. This stability allows the incorporation of omega-3 fatty acids in food forms such as ready-to-eat cereals, floating mixtures, flakes, granola bars, toaster paste, baked goods, snacks, cookies, fruit pieces and fruit skins. The processes use a zein coating to protect and stabilize omega-3 fatty acids. |