How to slow the oxidation process of flaxseed oil to increase stability and preserve alpha-linolenic acid (Omega 3) activity

Use Case

How to slow the oxidation process of flaxseed oil to increase stability and preserve alpha-linolenic acid (Omega 3) activity

Nutraceutical, Food Supplements

AICA, a contract manufacturing company specialized in the production of dietary supplements, has always stood out for its development of innovative and high-performance nutraceutical solutions. To meet market demands, they decide to focus on a vitamin supplement containing plant-based omega-3s. The formulators' studies lead to the inclusion of flaxseed oil in this new supplement, known for its high content of Alpha-Linolenic Acid (ALA). This polyunsaturated fatty acid is recognized for being an excellent aid for cardiovascular health and brain function. However, a problem arises in processing this ingredient: flaxseed oil is highly sensitive to oxidation due to the high concentration of polyunsaturated fatty acids that tend to degrade quickly. This results in a poor taste of the product and a loss of most essential nutrients, leading to a reduction in the organoleptic, functional quality, and shelf-life of the dietary supplement...