Turkish Study - Omega-3 Fatty Acids in Different Forms and Origins Affect Chocolate Quality

While both white and dark chocolates can be used as a carrier matrix for bioactive substances like omega-3, researchers warned the type of EPA and DHA used may have a major impact on quality. The research findings, published in two separate research papers: LWT - Food Science and Technology (White Chocolate Study) and Food Chemistry (Dark Chocolate Study), suggests that while chocolate can be a reliable carrier for functional compounds such as the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic (EPA), the source of these oils as well as the way in which they are encapsulated and delivered have a huge impact on product quality.

The Turkish research team worked in collaboration with confectionery giant Tayas Food to investigate the effects of omega-3 fatty acids addition in different forms (powder, microencapsulated powder, oil and triglyceride) and from differeent origins (microalgae and fish) on the quality characteristics of white and dark chocolate. The team noted that the selection of suitable food products for carrying omega fatty acids is critical since the fatty acids are less stable against external factors such as temperature, light and oxygen.  Work on both studies was funded the Scientific and Technological Research Council of Turkey, alongside Tayas Food Company and DSM Nutritional Products, Turkey