JUICES (refrigerated and shelf-stable)
- Oil is homogenized into juice using emulsifiers such as pectin or lecithin
- Low 32mg to high 350mg/8oz
- Oil is homogenized into milk using native proteins
- 32mg to 75mg/serving
BAKERY (breads, muffins, pastries)
- Omega-3s can be added to dough along with other oils.
- Low oxygen environment and proteins protect oil from oxidation.
- 16mg to 50mg (bread), 500mg muffins
- High fat and antioxidants; lower fish oils oxidation
- 32mg to 150mg
Rules of thumb
The higher the temperature, the shorter the exposure. Thus, retorted and extruded products are typically not good candidates for fortification with omega-3 oils.
Claims that EPA or DHA from plants, algae or krill are somehow more stable than others are false. The laws of chemistry do not change based on the source of a material.