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New Commercial Omega-3 Oil with High Oxidative Stability in Various Food Applications
A. SABERI (1) (1) Cargill, Plymouth, MN, U.S.A..

Long chain omega-3 polyunsaturated fatty acids (n-3 PUFAs) have attracted much attention for use in food products due to their beneficial health effects. However, n-3 PUFAs are underused ingredients in the food industry due to their low oxidative stability as well as off-flavor generated from oxidation. Therefore, there is a crucial need for developing new omega-3 oils with high oxidative stability for use in various food applications. Cargill has developed a new omega-3 oil, IngreVita™, containing a natural antioxidant that has high oxidative stability and does not require refrigeration. This new omega-3 oil showed high oxidative stability in various food matrices e.g. bakery products and dairy beverages. Great sensory performance of this omega-3 oil was also demonstrated in cookies and meal replacement beverage applications during shelf life (12 month) studies. Therefore, this new omega-3 oil with high oxidative stability developed by Cargill has great potential to increase the level of n-3 PUFAs in various food products without compromising their oxidative stability and sensory attributes.