Omega-3 Applications Presented by Nu-Mega Ingredients Pty Limited

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Omega-3ApplicationsPresented byNu-Mega
Ingredients Pty Limited
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Nu-Mega Ingredients
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Corporate Structure
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Who are we?

• The primary focus of Nu-Mega Ingredients is to
  provide our customers with a viable method for
  extending or increasing the value of their
  products in a manner that is both innovative and
  relevant to consumers .

• This is achieved through enhancement of food
  staples with Omega-3 DHA, utilising
  our proprietary and patented micro-encapsulation
  technology, which enables us to provide refined
  tuna oil, with high concentrations of the
  Omega-3, DHA,  in a format that is suitable for
  application in a wide range of food and beverage
  products without a negative impact on taste and
  product quality.

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Contents

• The basic Chemistry of fats
• Polyunsaturated fats
• Why focus on Omega-3 LcPUFAs?
• Omega-3 Application options
• Dosage Guidelines
• Consumer Testing and Acceptance

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Types of Fats and Oils

• Saturated
• High melting points
• Saturated no double Carbon bonds

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Types of Fats and Oils

• Monounsaturated
• Natural cis form, trans fats (hydrogenated
  oils)
• One double Carbon bond (e.g. 181w9 Oleic Acid)

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Types of Fats and Oils

• Polyunsaturated
• Two or more double Carbon bonds
• Two main classes of Polyunsaturated Fats
• Omega-3
• ALA (Alpha Linolenic Acid 183w3)
• EPA (Eicosapentaenoic Acid 205w3)
• DHA (Docosahexaenoic Acid 226w3)
• Omega-6
• LA (Linoleic Acid 182w6)
• GLA (Gamma Linoleic Acid 183w6)
• AA (Arachidonic Acid 204w6)

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Types of Fats and Oils

• Polyunsaturated
• Omega-3
• Omega-6

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A Hierarchy of Oils
Omega-6 metabolism competes
Largely from seed oils
Highly inefficient biosynthesis
Best source Tuna oil
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Polyunsaturated Sources
Typical Fatty-Acid Composition of Oils
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Why Focus on Omega-3 LcPUFAs?
DHAEPA
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Addressing the Omega-3 Dietary Deficit

• Increase our consumption of Omega-3s to
  balance against our higher Omega-6 intake
• Increase our typical daily consumption of DHA
  from 60mg (median) nearer to 450mg
• Consume foods naturally rich in Omega-3s
• Preferably containing Omega-3 LcPUFAs and
• Mimic natures balance (e.g. in breastmilk) with
  a DHAEPA ratio of 51
• Eat (more) oily fish.

OR
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DHA in Everyday Foods
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Omega-3 Application Options

• Formulating foods to include Omega-3
  short-chain or precursor forms
• Eg. ALA from vegetable oils
• Advantages
• Relatively cost effective
• May already be a component of common foods
• Compatibility with process and food type
• Relative stability
• Disadvantages
• Sensory impact
• Oxidative Stability
• Relative Bioavailability

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DHA From ALA/EPA Biosynthesis?

• 96 of total Omega-3 intake in the US is in the
  form of ALA.
• ALA is converted only inefficiently to EPA even
  less efficiently if at all to DHA.

Source from Jean Carper, 2000. Source from
Raper, Cronin, Exler, 1992. Source from Allman,
Pena, Pang, 1995.
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Omega-3 Application Options

• Formulating foods to include Omega-3 LcPUFAs
• Eg. marine oils
• Fish oils
• Compatibility with traditional dietary
  consumption habits
• Provide both EPA and DHA
• Readily available
• Moderate raw material cost contribution
• Algal oils
• High concentrations of DHA
• Reduced fortification levels
• Relatively high raw material cost contribution
• Relative Bioavailability

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Omega-3 Application Options

• Technical constraints in typical applications
• Sensory impact
• Modern refining and deodorisation techniques
  substantially reduce native oil sensory
  attributes
• Pro-oxidative environments increase the sensory
  impact
• Production of aldehydes and keytones
• Flavour masking has limited utility
• Important to start with a good quality oil

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Omega-3 Application Options

• Technical constraints in typical applications
• Stability
• Higher fatty-acid compositions reduce oxidative
  stability
• Oxidative stability compromised by typical
  process/formulation/packaging parameters
• Elevated temperatures
• Acid
• Presence of pro-oxidative catalysts (oxygen,
  copper, iron)
• Light
• Hydrolytic rancidity
• Net effect is
• reduces availability of target fatty-acids
  through polymerisation
• Reduces shelf-life and palatability

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Omega-3 Application Options

• Potential solutions in typical applications
• Use of Antioxidants
• Vitamin E
• Mixed Tocopherol blends more effective
• Limitations
• Effectiveness declines over shelf-life
• Inhibited by other ingredients
• Sensitive to process parameters
• Use of chelating agents
• Citric acid
• Micro-encapsulation
• Not a total solution in isolation
• Not all encapsulants perform equally

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The Technology

• Microencapsulation
• Protects against oxidation.
• Protects against undesirable taste and odour.
• Insulation against temperature induced
  polymerisation
• Ease of use in powder form.
• Improves shelf life.
• Adds some control release properties.
• Delivers benefits to a wide range of product
  applications.

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Driphorm Structure?

• Driphorm Emulsion
• Oil droplets in aqueous liquid phase.
• Emulsifying agents surround droplets facilitating
  their suspension in aqueous phase.

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Driphorm Structure?

• Encapsulated Driphorm
• Oil droplets surrounded by dry encapsulation
  material.
• Encapsulation is somewhat random and imperfect.
• Bulk of oil protected from oxidation.
• Surface oil exposed to oxidation (thus pack under
  nitrogen).

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Driphorm Structure?

• Driphorm Re-hydration
• Theoretical structure.
• Closely resembles emulsion prior to drying.
• Emulsifying agents surround droplets.
• Increased mechanical tolerance
• Less protection from oxidation.
• Less flavour barrier.

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Driphorm Product Range

• DRIPHORM HiDHA INFANT
• 23 Tuna Oil
• Encapsulant
• Whey Protein Concentrate
• Dry Glucose
• Principal Applications
• Infant Milk Formulas
• Other Infant Foods
• Good Option for Dairy,
• particularly White Milk

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Driphorm Product Range

• DRIPHORM HiDHA BAKE
• 25 Tuna Oil
• Encapsulant
• Starch
• Sodium Caseinate
• Maltodextrin
• Principal Applications
• Baking Bread, Muffins
• Other High Temp. Applications e.g. Fish Fillets

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Driphorm Product Range

• DRIPHORM HiDHA 50
• 50 Tuna Oil
• Encapsulant
• Sodium Caseinate
• Dry Glucose
• Patented MRP Process
• Principal Applications
• Wide Diversity of applications
• All but previously mentioned

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How much Omega-3 can be added?

• Fortification Strategies
• Target Fortification
• FSA/SACN recommendation 450mg/day
• Median dietary intake approx. 60mg
• Factors to consider
• Frequency of application consumption
• Typical equivalent daily serve
• Relevancy of fortification level as a
  significant contribution to total dietary
  intake
• Target demographic market
• Fortification Limits
• 30mg per daily serve
• 150mg per daily serve
• One third of FSA/SACN recommendation
• Encourages diversity of dietary sources

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How much Omega-3 can be added?

• Fortification Strategies
• Technical Limitations
• Higher the concentration of Omega-3 fortification
  decreases oxidative stability
• Platform application composition and process
  parameters significant
• In general
• Longer shelf-life lower concentration
• Higher moisture content lower concentration
• Barrier properties of the packaging
• Oxygen transmission
• Light
• Storage conditions
• Packaging head-space volume and composition

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How much Omega-3 can be added?

• In summary
• Upper Limitation is governed by
• Product sensory acceptance
• Economic considerations
• Product positioning
• Important
• Target dosage and actual concentrations correlate
• No such thing as zero process loss
• Shelf-life losses can be significant
• As a rule
• Allow 5 loss for every 3 months
• Allow 10 for process temperatures above 60 deg.C
  

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Consumer Testing Acceptance of Omega-3
Fortified Products

• Fact or Fiction?
• Fiction
• Consumers are concerned about fish oils in
  non-fish products
• A little fishiness is acceptable
• It must be good for you if it tastes different
• Fact
• Consumers expect healthy and good tasting foods
• Consumer education is paramount
• Acknowledgement of fish oils as healthy is high
• Psychology is everything

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Nu-Mega Ingredients
We look forward to working with you.