Novel Formulations and Process for Development of Microencapsulated Krill Oil
Novel Formulations and Process for Development of Microencapsulated Krill Oil L Sanguansri*, Z Shen, S Bhail, LJ Cheng, DY Ying and MA Augustin CSIRO ...
Novel Formulations and Process for Development of Microencapsulated Krill Oil L Sanguansri*, Z Shen, S Bhail, LJ Cheng, DY Ying and MA Augustin CSIRO ANIMAL, FOOD AND HEALTH SCIENCES
AAOCS Omega 3 symposium - Omega-3 Hot Topics: Science, Supply and Sources 6-8 November 2013, Newcastle, NSW, Australia
Outline
Introduction
Why Krill Oil
Our strategy
Results
Summary
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Why Krill Oil
Krill oil (KO) is a premium source of marine omega-3 fatty acids
KO has a unique combination of omega-3 phospholipids and astaxanthin
KO has inherent emulsifying power due to its phospholipids
Long chain omega-3 fatty acids in KO is susceptible to oxidation
KO has strong flavour and odour-might be unpleasant to some people (challenge)
Market for KO is expected to be the fastest growing segment in the global omega-3 ingredient market
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*Frost & Sullivan, June 2011
Previous experience with different ω-3 oils - using standard emulsion preparation procedure - using heated protein-CHO as encapsulant Powder with different oil
TG
P1
PL
Emulsion size (D, 0.5) µm
Powder IP (hr) @ 80°C
Omega-3 (DHA/ EPA) (g/100 g oil)
Total fat (g/100 g powder)
Surface fat (g/100 g powder)
0.35
23.2
42 (15/27)
50
0.37
P2
0.12
11.8
55 (22/33)
50
0.31
P3
1.20
~1.4
30 (10/20)
50
16.12
P4
0.45
60.5
30 (25/5)
50
0.62
Oil rich in PL has larger emulsion particle size and higher powder surface fat than triglyceride oils using the same formulation and process conditions
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Typical major lipid components of krill oil, algal oil and fish oil Krill Oil Triacylglycerol Diacylglycerol Monoacylglycerol Free fatty acids Total neutral lipids Phosphatidylcholin Lyso-phosphatidylcholin Phosphatidyletanolamin Total polar lipids Astaxanthin
