In this article you will find out that many companies are starting to add omega 3 fatty acids to their product to help fight heart disease and hypertension. The only problem is oxidation of the omega 3 acids to deliver an off taste to the product. They need to develop a material that will help in storing the acids and will make the product last longer and taste better. The concept is their, but the procedure needs to be refined.
http://www.foodsciencecentral.com/fsc/ixid14851
Jason k
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