Fat in Food Supplements: Friend or foe? Sted, 18. februar 2010
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1 Fat in Food Supplements: Friend or foe? Sted, 18. februar 2010
2 Axellus background June 2005 Merger between Collett Pharma and Peter Möller as (Orkla) result: MöllerCollett as September 2006 Merger between Dansk Droge and MöllerCollett as result: MöllerCollett Dansk Droge October 1, 2007 MöllerCollett Dansk Droge = Axellus
3 A selection of our well known brands:
4 How is fat used in Food Supplements? Active ingredient Omega-3 fatty acids Essential fats in meal replacement Carrier For fat soluble vitamins For fat soluble antioxidants Technical aid Lubricant Binder Firming agent To improve sensorical parameters Taste and mouthfeel
5 We love using fat because. Some fats are a great source of essential fatty acids Omega-3 fatty acids: EPA and DHA Fat is a source of nutrients Vitamins A, D, E and K Many antioxidants Fat tastes great! Improves the mouthfeel and flavour of bars High fat + low water content = no microbial growth
6 We hate using fat because. Fat gets such a bad wrap! General belief among consumers that fat is unhealthy and bad Not everyone likes the taste and texture of fat Particularly relevant for cod liver oil Fat soluble nutrients are stored in the body longer Danger for overdose and toxicity My contain fat soluble contaminants - these are stored in the fatty tissue in the body
7 We hate using fat because. Polyunstaurated fatty acids oxidise! Susceptability to oxidation is related to the number of double bonds (more bonds greater oxidation) Polyunsaturated fatty acids (such as omega-3) contain many double bonds High danger for oxidation formation of oxidation products Potentially harmful Bad smell Bad taste
8 Cod Liver Oil and Oxidation The products of oxidation reactions in fat give fish oils a rotten or harsk taste and smell Very long chain omega-3 fatty acids have many double bonds which are highly susceptable to oxidation which quickly leads to: Disturbance of taste and smell Disturbance of nutrition Rejection by consumer Transmaken turns many people off, even when they are aware of the health benefits of the product Increasing focus on the potential negative health effects of oxidation in oils
9 Cod Liver Oil is packed with highly unsaturated FA Oxidation of fatty acids depends on: Fatty acid composition More EPA and DHA = faster oxidation Quality of raw material Can t squeeze gold from a turnip Physical qualities Solid versus liquid Access to oxygen Oxidation is relies completely on the presence of oxygen Exposure to light and heat Heat and light accelerate oxidation Antioxidants
10 Cod Liver Oil is packed with highly unsaturated FA Oxidation of fatty acids depends on: Fatty acid composition More EPA and DHA = faster oxidation Quality of raw material Can t squeeze gold from a turnip Physical qualities Solid versus liquid Access to oxygen Oxidation is relies completely on the presence of oxygen Exposure to light and heat Heat and light accelerate oxidation Antioxidants
11 Ensuring quality from fish to flask Cod Liver CLO Step 1: Fishermen Step 2: Fisheries Step 3: CLO producers Step 4: CLO factory Every step is important to prevent oxidation and maintain product quality
12 Supplying high quality raw material Fast delivery and processing of fish is the key Oil must be extracted within 24 hours Raw oil must be protected from oxygen Under storage Under transport Eliminate oxygen and replace with neutral gas Quality control checks at every stage of process Oxidation values Possibility to reject oil that does not meet quality standard
13 Maintaining high quality oil All refinement processes must be efficient Oxidation is a function of time! Prossessing system within a protective atmosphere Adding pumps to effectively remove oxygen Bottling within a protective atmosphere Bottle is filled with neutral gas to eliminate oxygen Using an optimal blend of antioxidants
14 Maintaining product quality Packaging is important! Glass is the best material to prevent migration of oxgygen into the product Should protect from light As little as possible surface area between oil and air As little air in packaging as possible (even after opening)
15 Know oil chemistry! Oxidation is an extremely complex system and almost impossible to predict need real-life testing Cold can slow down oxidation but oxygen is more soluble in cold oil what happens when the oil warms up again?
16 Things to remember when using fat in food supplements We are selling good health and the fat profile in food supplements should reflect this! Minimise saturated fat winterisation of fish oils Avoid transfats check fat-based additives for the presence of trans fats Optimise fat profile where possible Healthy balance between omega-3 and omega-6 fats
17 Things to remember when using fat in food supplements Be aware of ethical concerns for certain ingredients Palm oil Be aware of the potential for overdose when using fat soluble vitamins Child-proof cap, warnings etc.
18
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