Ocean Nutrition Canada (ONC) has developed a new technology called as Powder-loc, which aims at encapsulating the Omega3 oils in a gelatin matrix, wrapped in a double shell so that it can be introduced in food products without letting the flavor go off-beat. This encapsulation was introduced earlier, but the oil oozed out during the food processing thereby letting out the fish odor. But ONC claims:
Powder-loc is a superior technology because the oil is protected within a multi-shell inner matrix and a protective outer shell surrounding it. Powder-loc creates double protection for the oil from both oxidation and the stress of food processing. It can withstand high temperatures even during pasteurization.
Powder-loc technology will be tested with Meg-3 in foods like breads, milk, yoghurt, tortillas, orange juice, nutrition bars, and confectionery products and with a double nutritional density due to the storage capacity of the multi-shell matrix. The invention of this technology shows the importance of having Omega 3 in the diet and the urgency to introduce it in non-fish items worldwide – now this technique has been introduced in twelve countries.
