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Long-chain omega-3 specialty oils

Edited by H Breivik, Neperdo Biomarine, Norway

Oily Press Lipid Library Series No. 21

An excellent practical read on the science technology and economics of the recent business for omega-3 oils.
Food New Zealand

I highly recommend the book for anyone interested in the subject; it is a very good resource to have on the shelf.
AOCS Inform Magazine

Unlike the many other books on omega-3 fatty acids, Long-chain omega-3 specialty oils is not concerned with nutrition but instead is aimed primarily at those people working to develop, manufacture and market long-chain omega-3 oils and the food, drink and pharmaceutical products containing them. It concentrates on the long-chain acids (C20 chain length and above), rather than alpha-linolenic acid.

Although often thought of as 'fish oils', these omega-3 oils are also available from microbial fermentation and from other marine organisms such as krill. Furthermore, there is increasing interest in the development of higher plants with the ability to synthesise long-chain omega-3 fatty acids, with the ultimate objective of creating crop plants yielding oils containing EPA and DHA.

Long-chain omega-3 specialty oils starts with an overview of omega-3 fatty acids, including a discussion of how they are formed in plants and animals, the physiological and medical effects of omega-3 acids, and the importance of chain length. This is followed by chapters discussing the wide variety of fish oil sources, as well as oils from fermentation of single-cell organisms. Separate chapters give information on state-of-the-art processing of fish oils, methods for making concentrates of omega-3 acids, and enzymatic processing and concentration strategies. The next two chapters cover the stabilization and utilization of omega-3 oils for various applications, followed by a chapter dealing with the challenging aspects of analysis of omega-3 acids and their decomposition products. The next chapter is dedicated to regulatory issues, and the final chapter gives an up-to-date survey of the various markets for long-chain omega-3 acids.

ISBN 0 9552512 1 4
ISBN-13: 978 0 9552512 1 4
May 2007
314 pages  234 x 156mm  hardback  
£130.00 / US$220.00 / €155.00

Reprinting – not in stock at present

An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editor

Harald Breivik, Neperdo Biomarine, Norway.

Titles which may also be of interest:
Lipid analysis
Trans fatty acids in human nutrition
Phospholipid technology and applications
Antioxidants in food and biology
Lipids
Lipid oxidation

Contents

Omega-3 fatty acids: Introduction
Frank D. Gunstone

Fish oil sources
Peter D. Nichols

Microbial oils: Production, processing and markets for specialty long-chain omega-3 polyunsaturated fatty acids
James P. Wynn and Colin Ratledge

Processing of marine oils
Anthony P. Bimbo

Concentrates
Harald Breivik

Enzymatic processing of omega-3 specialty oils
Xuebing Xu, Aran H-Kittikun and Hong Zhang

Applications in food products
Reto Muggli

Optimization of oxidative stability of omega-3 enriched foods
Charlotte Jacobsen and Nina Skall Nielsen

Analysis of oils and concentrates
Jonathan M. Curtis

The regulation of fish oils and omega-3 fatty acids in the European Union
Peter Berry Ottaway

Markets for fish oils and fish oil concentrates
Baldur Hjaltason and Gudmundur G. Haraldsson