Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil

Polyunsaturated fatty acids of the omega-3 series, especially very long cha in eicosapenta- and docosahexaenoic acid (EPA, DHA) - exert a strongly desi rable influence on health. However, their intake with the western-style die t is usually too low which favours development of many diseases (CVD, cance rs, allergies, etc.). Nowadays elevation of EPA and DHA intake is commonly recommended, but almost the only dietary source of them is seafoods, especi ally fish. A new way to increase the intake of long-chain omega-3 without r adical changes of eating patterns is enrichment of regularly consumed foods with unhydrogenated fish oil. The aim of this study was to establish senso ry and nutritionally acceptable enrichment level of low-calorie spreadable fats (soft margarine and mix of butter and vegetable oil) with EPA and DHA by addition of fish oil preparations (ROPUFA - 30% EPA, DHA and MARITEX - 1 0%), and evaluation of the stability of enriched spreads during storage (se nsory and chemical). It was shown that tested spreadable fats might be enri ched up to 1% EPA, DHA (i.e. 3% ROPUFA, 8% MARITEX), and that this had no s ignificant influence on sensory acceptability. Both used fish oils which ex erted similar influence on the quality of fats. An enriched mix of butter a nd vegetable oil and margarine may be stored up to 3 and 6 weeks respective ly without significant decrease of quality. Peroxide value and acid numbers were not much affected by enrichment and storage. Daily portion (25-30 g/d ay) of spreadable fats enriched on the level established in the study may p rovide 0.2-0.3 g EPA, DHA, significantly increasing the amount of long-chai n omega-3 in the diet above those eaten normally.