Abstract
From a nutritional perspective supplementation of foods with long chain polyunsaturated fatty acids is highly desirable, but is hindered by off-flavour development through lipid oxidation. As reviewed, apart from stabilisation of the unsaturated fatty acids, another aim of microencapsulation is to achieve a controlled release. Analysis of the patent situation shows that allergen-free formulations and natural carrier materials are within the focus of the food industry in addition to the identification of new sustainable sources of long-chain polyunsaturated fatty acids.
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