A brief analysis of DHA product development and application

DHA (22 carbon hempoleic acid), a common omega-3 fatty acid, is the main structural component of the human brain, cerebral cortical layer, skin and retina.
studies have shown that DHA is important for human cognition, brain and retinal development, and the nutritional needs of pregnant mothers.
dietary intake is an important way for humans to supplement DHA, but often many people can't get enough DHA from a normal diet, so DHA fortified foods or supplements are an important choice.
, however, because DHA is a fat-soluble raw material, coupled with special odors and instability, there are many challenges in the application of specific foods.
recently, at FIC 2019's Contemporaneous Event, the 3rd Lipid Nutrition and Health Innovation Forum, Tang Xiaopeng, an engineer from Jiabiyou, Wuhan, has done a lot of research on DHA: Below you will see the standard basis for ✔ DHA applications✔ Difficulties and challenges✔ DHA product development direction 1, DHA application of the standard basis in China, the application of DHA has two reference basis, one is used as a nutritional enhancer in a specific food category, one is algal oil DHA can be used as a new food raw materials, the daily consumption of no more than 300 mg.
as a nutritional enhancer DHA (22 carbon hexaeneic acid) as a nutritional enhancer, can be applied to a variety of types of food, mainly for infants, children, pregnant women, breast milk and the elderly nutritional supplements.
Specific scope of use and limit requirements are summarized in the table below: as a new food raw material DHA algal oil can be used as a new food raw material, can be applied to ordinary food, the daily consumption of no more than 300 mg (in pure DHA).
2, DHA application difficulties and challenges flavor and stability is the most concentrated problem of DHA in specific applications, and flavor and stability affect each other, when DHA oxidation, its flavor will be worse, on the other way, if the flavor of DHA is worse, the main reason is oxidation.
recently, at the FIC 2019 contemporaneous event, Tang Xiaopeng, an engineer from Jiabiyou, pointed out in great detail the challenges faced by DHA applications.
processing conditions, the interaction of substances in the terminal food system, and external environmental factors (e.g. packaging, oxygen, acidity, temperature, etc.) will affect the oxidation stability, flavor, etc. of the final product.
Of course, in different application examples, Tang also pointed out some technical points to minimize the adverse effects of these factors: slurry products such as ice cream, chocolate, mayonnaise, fudge, fruit puree, etc., need to pay attention to mixing uniformity, packaging and specifications, and oxygen insulation.
liquid beverages such as neutral milk drinks, lactic acid drinks, carbonated beverages, we need to pay attention to DHA hydrolytic oxidation and addition.
use solid beverages, consider the inexpensiveness of the cans, the choice of the appropriate packaging specifications, and the oxygen insulation.
3, DHA product development direction at the same time, for the DHA product development direction, Tanggong also gave professional insights, can be around different application scenarios, the development of different types of DHA products.
such as high-purity DHA that can be used as a standard product or pharmaceutical application;
addition, for different application scenarios, you can also develop different DHA microcystic powders, such as high temperature, instant, acid-resistant, etc., respectively, suitable for baking products, solid beverages, fruit juice acid drinks.
above content comes from the lipid nutrition forum theme report, by the food research jun finishing release scan below the QR code to learn more food-related expertise