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Applications of microencapsulated omega-3 fatty acids in dairy products

Authors: Ranjan Sharma, Peerasak Sanguansri, Rachel Marsh, Luz Sanguansri and Mary Ann Augustin


Omega-3 fatty acids are reported to have an important role in brain development, cardiovascular disease, cancer and inflammatory diseases such as arthritis. Due to their high level of unsaturation, the omega-3 fatty acids are highly susceptible to deterioration. Such deterioration leads to the development of off flavours and limits their use as direct additives to food products. MicroMax®, a patent pending microencapsulation technology (Sanguansri and Augustin, 2001) developed at Food Science Australia by collaborative research between Food Science Australia and Clover Corporation has been successfully employed in the manufacture of microencapsulated omega-3 fatty acids. This study investigates the application of microencapsulated omega-3 fatty acids in dairy products and reports on the consumer evaluation of selected dairy products.

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