Our Science

Microencapsulated Fish Oil Makes a Splash

from FoodFacts Autumn/Winter 2003

Australian research in microencapsulating fish oils has made a splash at the American Oil Chemists' Society. The Microencapsulation Team comprising researchers from Food Science Australia and Clover Corporation Limited, has been awarded the Society's International Corporate Achievement Award 2003.

The Team's victory is in recognition of the technological, commercial and public health impact of their joint research in oil microencapsulation technology over the last five years. Specifically the Award acknowledges the Team's research in encapsulating microscopic droplets of fish oil, containing nutritious omega-3 polyunsaturated fatty acids, which are used as ingredients in functional foods and infant formulae.

"Our team is thrilled by the award," says Dr Martin Palmer, Manager of the Ingredient Innovation group at Food Science Australia.

"It's great to see an Australian research partnership receive international recognition. This award is particularly pleasing as it recognises successful innovation - the commercial outcomes that has resulted from the research - as well as the excellence of the science itself."

Tuna fish oil is rich in omega-3 fats, which are essential nutrients for optimal brain health and development.

The difficulty of incorporating omega-3 fats in food products is that they are highly susceptible to oxidation. This affects the sensory properties of any food products in which the oil is incorporated by imparting a 'fishy' flavour and odour. It also adversely affects the shelf life of the food product. To overcome these problems microscopic droplets of fish oil are enclosed in robust films that protect the oil from the environment and other ingredients.

Encapsulation also masks the fishy flavour and odour of the oil.

"Researchers suggest that currently Australians eat well below the recommended amount of omega-3 fats. The products that we are developing are especially appealing to the growing market of health-conscious consumers," says Mr Hamish Drummond, Executive Director of Clover Corporation.

The team has developed and commercialised several new products since their initial success with infant formulae (see Food Facts 5).

More recent commercial successes include new applications for 25% oil powders in sliced white bread (Weston's Tip Top UP bread, Australia) and infant formula (Heinz Farley infant formula, UK); and 50% oil powder in drinking yoghurt (Sadafco, Saudi Arabia) and a range of low-fat meat products (Hans Continental Smallgoods, Australia).

"Tip Top Up was a particularly challenging project," says Mr Peter Schutz, Divisional Chief Executive of Weston Technologies (a Division of George Weston Foods).

"Technical experts from Food Science Australia, Clover Corporation and Westons dedicated over two years to develop the optimum loaf of bread. This included developing Clover's new HiDHA microencapsulated tuna oil and an innovative process of incorporating the ingredient into the bread recipe. Problems experienced during this development period severely tested our technical skills, our patience and at times our belief that we would ever launch a product."

Early trials resulted in distinctly "fishy" breads and this conditioned some of the bakery team to smell fish when even the best trained technical noses were unconvinced! The intense energy imparted in modern automated dough mixers and the hot bakery environment also presented problems in adding the HiDHA to the mixers and preventing the oil from oxidizing. Eventually the technical collaboration between the three organisations led to the current microencapsulated oil and also to the modified mixing processes used today.

The end result was a great tasting bread that is stable through baking, toasting and freezing. This was confirmed by sensory research and a largescale test market of six months in South Australia in early 2002.

"Tip Top Up was released nationally on the Australian market in July 2002 as a large slice soft white bread in sandwich and toast slices, enriched with omega-3 fats. This new brand has been a huge success for Westons and sales continue to grow at a pleasing rate," says Mr Schutz.

Food Science Australia and Clover Corporation have built a strong partnership based on collaborative R&D projects. Clover Corporation is continuing to work with Food Science Australia to develop microencapsulated ingredients for a potentially much wider range of food and pharmaceutical product applications.

For further information contact:
Food Science Australia, Melbourne
Telephone: 03 9731 3200

Mr Peter Schutz,
Weston Technologies, Sydney
Telephone: 02 9764 8222

Mr Hamish Drummond,
Clover Corporation Limited
Telephone: 0415 225 726