Omega-3 Encapsulation: Challenges & Opportunities

摘要

Omega-3 long-chain polyunsaturated fatty acids such as docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and alpha-linolenic acid (ALA) are very popular within the dietary supplement sector for their ability to help maintain normal heart function (EPA and DHA), normal blood cholesterol levels (ALA), and eye and brain health benefits (DHA). However, the propensity of omega-3 oils to turn rancid and develop a characteristic fishy smell and taste may negatively impact consumer appeal.