August 13/Science Letter -- According to recent research from Lyngby, Denmark, "Fish oil (FO) enrichment of foods is relevant owing to the beneficial effects of omega-3 polyunsaturated fatty acids on human health. However, the susceptibility of FO to oxidation necessitates careful control to avoid this oxidation."
"In this study, energy bars were successfully supplemented with 5% FO. Heating of bars during baking did, apparently, not increase oxidation. Energy bars produced with neat FO were oxidatively unstable as measured by peroxide value, secondary volatile oxidation products and sensory analysis. Pre-emulsification of the FO with sodium caseinate in water offered similar protection toward oxidation as packaging the energy bars in modified atmosphere. These protection methods were although not as efficient as addition of FO as micro-encapsulated powder," wrote N.S. Nielsen and colleagues, Technical University of Denmark.