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Concentration of omega-3 fatty acids using enzymes

DAVID COWAN
Novozymes U.K. Ltd. (DC)
282 Chartridge Lane,Chesham, Bucks, HP5 2SG, United Kingdom

Abstract

Omega 3 fatty acids derived from fish oils have been shown to be associated with improved health, cardiacfunction and several other benefits. Fish oils are a major source of these components but the level is insufficient for use innutritional supplements. Also, the ethyl ester of the fatty acids is not as bio-available as a tri-glyceride making the latter formpreferable. This article examines enzymatic routes for the production of omega 3 concentrates and future possibilities fornew production processes.