A Japanese laboratory has created an improved method for deodorising fish oil, paving the way for mass consumption of the healthier highly polyunsaturated oil.
Claimed as a world first, the Osaka Municipal Technical Research Institute’s new biological method uses a bread yeast suspension that converts the odoriferous compounds of fish oil into odourless compounds.
A reducing enzyme and a coenzyme (NADH) which are generated in the process of the fermentation of bread yeast are the secret to the new process says the Institute.
“Our new method means a safe and economical deodorisation using only bread yeast without the need for special facilities,” a spokesman said. Previously, distillation was used as a method of removing odour from fish oil.
How well do you really know your competitors?
Access the most comprehensive Company Profiles on the market, powered by GlobalData. Save hours of research. Gain competitive edge.
Thank you!
Your download email will arrive shortly
Not ready to buy yet? Download a free sample
We are confident about the unique quality of our Company Profiles. However, we want you to make the most beneficial decision for your business, so we offer a free sample that you can download by submitting the below form
By GlobalData