A Japanese laboratory has created an improved method for deodorising fish oil, paving the way for mass consumption of the healthier highly polyunsaturated oil.

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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.

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