Concentration of omega-3 fatty acids using enzymes
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.