Based on the feasibility assessment of DHA edible oil in the previous studies.
1. In the range of 80-200 ℃, the stability of DHA was investigated by simulating common cooking methods.
It can be seen from the above table that the content change of algal DHA edible oil (0.7% DHA) under simulated cooking modes (different temperatures, different heating times); The base oils are soybean oil, peanut oil, and sesame oil.
1. Investigation of sensory indicators such as color, odor, taste and others of DHA edible oil.
2. Stability investigation of DHA edible oil.
Edible oil with DHA:
There is no obvious change in DHA content during common high-temperature cooking; No odor; Stability meets the requirements of ordinary edible oil.
Additional notice:
1. DHA algae oil contains about 40% palmitic acid (solid at room temperature);
2. DHA is easy to decompose above 70 ℃;
3. DHA is an unsaturated fatty acid, in the presence of oxygen, water, iron, zinc and other oxidized metal ions in the environment is easy to be oxidized. In addition, high temperature and direct sunlight conditions can also shorten the shelf life of DHA.
Add process:
Add quantity reference information:
1. The intake of children is 100~200mg/ day; The intake for adults is 220mg/ day; The intake for pregnant women is 300mg/ day.
2. Suggestions from the Chinese Nutrition Society:
Children should not use more than 20g of oil per day;
Adults should not use more than 25g of oil per day.
3. Foreign market DHA health oil series for 14g oil containing 100~120mg, ordinary cooking oil depending on the needs of enterprises.
