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 microencapsulation 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.