Oils containing long chain ω-3 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly susceptible to oxidation, limiting their use in food products and drinks. To stabilize these oils, they are usually fortified with natural and/or synthetic antioxidants. Here we report for the first time the use of a novel natural and edible ingredient, rice bran wax (RBX), that improves the oxidative stability of polyunsaturated ω-3 oils. When the wax esters are dissolved in polyunsaturated oils at low concentrations (>0.5%) and cooled, the wax molecules solidify into a thin crystalline mesh and entrap large volumes of liquid oil. Such encapsulated solids with large volumes of liquid oil are called organogels. Encapsulated menhaden oil with 1.5% RBX containing no added anti-oxidant, showed oxidative stability comparable to menhaden oil with 500 ppm of tocopherols and 200ppm tert-butylhydroquinone (TBHQ). Incorporation of RBX to stabilize ω-3 oils is advantageous as it provides a "natural" label at a modest cost.
|Original language||English (US)|
|Number of pages||3|
|State||Published - Nov 1 2009|