The health benefits of omega oil are well established. The chemical structure of these oils is connected with their beneficial role in the diet, but also makes them susceptible to de-activation via oxidation. When oxidation occurs, these oils are not only inactive from a health perspective, but also become noticeably rancid.

At AnaBio, we welcome the opportunity to serve your micro-encapsulation needs by using our novel, unique microencapsulation process, EnCaptOla™ technology suitable for the protection and stabilisation of omega oils in a range of products.

Dietary intake of omega oils is suboptimal in many countries and general populations are deficient in these nutrients. For this reason, enrichment of foods with omegas can allow consumers achieve sufficient levels of omega oil intake. Direct enrichment can be difficult due to oil oxidation, and production methods are continually being researched in order to find ways to minimise oil spoilage.

EnCaptOla™ technology has proven benefits for the manufacture and consumer alike since it acts as a cocoon of protection to avoid omega oils ingredients becoming  rancid becoming smelly.

What are Fish and Algae Omega Oils?

Omega fatty acids are fats commonly found in plants and marine life. Three types are plentiful in oily fish and/or specific strains of single-cell algae:

Eicosapentaenoic acid (EPA): An omega-3 fatty acid, EPA helps the body synthesize chemicals involved in blood clotting and inflammation (prostaglandin-3, thromboxane-2, and leukotriene-5). Fish obtain EPA from the algae they eat.

Docosahexaenoic acid (DHA): In humans, this omega-3 fatty acid plays a structural role in membranes of the central nervous system and is a key part of the cerebral cortex in the brain. It also plays a key role in the retina of the eye and has a structural role in the sperm cell.

Arachidonic acid (ARA): An omega-6 fatty acid, plays a vital role in development of brain function, protection and synthesis of brain tissues and the infant nervous system.

The benefits of omega-3 & -6 fatty acids in human nutrition are numerous and include:

  • Improved cardiac health (Hendari et al., 2016; Mayor, 2016)
  • Improved eye function (Phelps Brown et al. 1998)
  • Reduce inflammation (Young OH et al. 2010; Yashodhara et al. 2012)
  • Obesity/metabolic syndrome treatment (Yashodhara et al, 2012)

Omega oils can also be used as part of a treatment protocol for child and adolescent depressive disorder (Trebatická et al. 2017). Omega also play an important role in infant nutrition. At birth, an infant’s brain is approximately 25 % of the size of the adult brain. Within the first year of life, the brain trebles in size to almost three quarters the size of an adult brain (Garg et al. 2017). Numerous studies have highlighted the importance of omega oils in earlier nutrition, and many infant formulas have been supplemented with omega oils, since 2001 (Hadley et al. 2016).

What is the current industry trend?

Omega oils (and seed oils containing valuable nutrients) are in huge demand on the current global market for addition to powdered and liquid product formulations – however, omegas have major stability issues in powders and liquids formats – this is a problem that the industry need to resolve. In  infant nutrition, the thermal processing associated with powdered infant formula production and reconstitution, makes omega oils more susceptible to oxidation and represent a major roadblock for manufacturers and product developers alike. In summary, all these problems need to be resolved to address the dietary deficiency of omega oil consumption in cultures across the globe.

What are the problems that need to be solved?

  • Omega oil stability in general is problematic
  • Odour and taste of omega oils is not attractive due to rancidity of oils.
  • High temperatures are required during food processing which accelerates oxidation of omega
  • Reduced product shelf-life and consumer acceptance due to oils becoming rancid and unpleasant

Micro-encapsulation – what is it?

Micro-encapsulation is a novel, innovative, natural method that can be used to protect omega oils from the stresses of the world, specifically associated with oxygen, production, and storage stress. Microencapsulation is a technique where an active ingredient is protected inside a shell material, similar to a tablet but at an microscopic scale. Microencapsulation has a long association in the food industry, often used to stabilise high value ingredients such as omega oils.

Emulsification Optimisation of high Omega Oil in AnaBio matrix.

Microbead optimisation


Research at AnaBio

AnaBio has successfully micro-encapsulated >20 different active oil containing compounds. AnaBio is experienced in handling oil-based products, from concept to commercialisation involving validation, pilot scale-up and commercial manufacture of finished ingredients in an economical and cost-efficient manner. Our research and manufacturing team has a proven track record of producing high quality results for bespoke commercial applications. Even  though we focus on manufacturing of bespoke oil-loaded micro-capsules, we have a fully functional Centre of Excellence and research laboratory to initiate the concept to commercialisation process. Using many creative micro-encapsulation techniques, we provide high quality micro-capsule production and research consultation services for a wide variety of customer needs.

How does EnCaptOla™ technology work?

EnCaptOla™ micro-capsules are natural clean label, patent-protected, natural, vegan friendly ingredients, produced with high efficiency and production precision to ensure oil stability and regulatory compliance. EnCaptOla™ is a platform for protection and stabilisation of omega oils from various sources including fish, algae and seeds. This micro-encapsulation technology has proven benefits for the manufacture and consumer alike EnCaptOla™ have is a solid barrier to the outside world to protect oils against oxygen and avoid oil ingredients going rancid  / becoming smelly.

Seed oil emulsification improvement


What does EnCaptOla™protect against ?

EnCaptOla™ have the proven ability to protect omega oils against:

  • Processing conditions such as heat, pressure, shear stress  Environmental stresses such as oxygen, light and humidity
  • Extend/Improve bioactive shelf-life
  • Water-based products such as beverages and juices
  • Humid environments and high moisture products i.e. gels or bars

What ingredient Benefits does EnCaptOla™ provide?

  • Taste-masking of unpalatable flavours and colour
  • Smart powder properties to allow better use of the ingredient
  • Target the time-release of the omega for optimum bioavailability
  • Minimal primary and secondary oxidation
  • Prevent unwanted ingredient interactions in a product
  • Resistance against stomach acid & enzymes
  • Maintain nutritional value for a balanced diet
  • Release at systemic target (lower intestine)
  • Enhanced human health
  • Kosher, halal and organic status available if required
  • Product applications include ambient shelf -stable liquids, gummies, bars, gels, baby foods, sports powders, fortified, fruit trail mixes & water
  • Odour neutralisation  (taste-masked) products to ensure product versatility Excellent powder properties to enable better dry blending with powders
  • Natural, clean label, as the products are derived from algae, tuna and anchovy origin
  • Vegan and vegetarian options available