Lack of Body And Bad Taste? Healthy Raw DHA Breaks The Barrier!

The pursuit of somatosensory feedback seems to have become the first factor for brand companies to choose to develop new products. Consumers can perceive obvious changes in the body after taking the product, such as "no pain", "feeling comfortable", "sleep well" and other benign feedback after taking the product can greatly increase the repurchase rate of the product.

However, professionals who study nutritional health know that there is no doubt about the nutritional value of many nutrients. Taking it only once or twice often fails to produce a tangible feeling immediately, which makes consumers unable to use it persistently or even lose confidence.

The "lifestyle" snack form better solves this problem. The proportion of casual snacks in people's daily life is getting higher and higher. The global spread of the epidemic has increased the psychological pressure on people, and snacking seems to be a popular way to cope with stress; at the same time, the reduction of opportunities to eat out has also led more and more people to use snacks instead. main meal. my country's casual snack market has a large scale, and the per capita consumption is low, and there is a large room for growth in the future.

According to the China Food Industry Association's "Research Report on the Development of China's Snack Food Industry", the annual output value of my country's snack food industry increased from 255.2 billion yuan in 2005 to 1,062 billion yuan in 2014, with a compound annual growth rate of 17.17%, and the market size in 2020 will be close to 2 trillions. Not only that, consumers' health and healthy spending on snacks have improved. When purchasing, consumers also consider the ingredients and efficacy of products more.

However, there are also some "healthy" ingredients that are in trouble, like DHA.

At present, DHA is one of the healthy raw materials with more adequate functional research. The Food Review Center of the State Administration for Market Regulation believes that, according to the existing scientific consensus, it not only plays an important role in the development of the brain, but also plays an important role in the regulation of blood lipids and blood pressure. Moreover, according to the data of the "Chinese Residents' Nutrition and Health Status Survey", the per capita intake of DHA in my country is less than 37.6mg/day, which is far lower than the World Health Organization's 220mg/day recommendation. After the age of 18, supplementation with 200mg of DHA per day is also acceptable.

DHA is mainly used in health food and infant formula products in China. In fact, consumers and producers are also very familiar with the concept of food fortification. So, why do you say that DHA is facing difficulties?

Because, if food wants to add DHA, it really has higher requirements for the process and seasoning of the end product. The full name of DHA is docosahexaenoic acid. It is an important member of the omega-3 unsaturated fatty acid family. However, it is easy to oxidize, has a fishy smell and is oil-soluble, making it difficult to maintain its original structure. Added to food under the premise of stability.

At the just-held 18th annual meeting of the Chinese Society of Food Science and Technology, Chen Jianqiang, academician of the Chinese Academy of Engineering and vice chairman of the Chinese Society of Food Science and Technology, said, "The sensory quality of food always determines food choices, especially repeated food choices. The key ingredient. Food innovation that deviates from the principles of deliciousness has no long-term viability.”

Therefore, how to better integrate DHA into snacks that are closely related to life has become a major issue.

Microencapsulation technology offers the possibility.

Microencapsulation is a technology that uses polymer materials to embed solid particles, liquid droplets and even tiny substances of gas to make microcapsules with semipermeable or sealed capsule membranes.

In the field of food, microencapsulation technology is usually applied to encapsulate ingredients to change the form of substances, protect active ingredients, reduce nutrient loss, consolidate and improve the stability of substances, etc., which can make pure natural flavor ingredients and physiologically active substances better. It can be integrated into the food system and can maintain physiological activity. Many products that could not be developed due to technical obstacles in the past can be realized through microencapsulation technology, so microencapsulation technology has become one of the research hotspots in the field of food science and technology.

For example, a healthy raw material enterprise represented by Jiabiyou, through the self-developed low-temperature secondary embedding microcapsule system, encapsulates a large amount of fatty acid-rich oil in food-grade wall materials, effectively and safely preventing omega-3 fatty acids. The development of oxidation and fishy odors, increasing the shelf life of food and improving the taste after addition to food. The algal oil DHA not only has a better taste, but also can be incorporated into healthy foods such as liquid milk, edible blending oil, candy and chocolate, dairy-containing beverages, baked goods, processed meat products, etc. to enhance its health value.

At present, the ARA and DHA produced by Jiabiyou have been widely recognized by domestic and foreign dairy companies, breaking the monopoly of foreign technology and filling the gap in the domestic market. global supply chain. Jiabiyou landed on the Science and Technology Innovation Board in 2019, and provides high-quality nutrient products and innovative solutions to customers in the global nutrition and health field through sustainable microbial synthesis and manufacturing methods.