Omega-3s\ Ingredients - N°66 at its best and hence, the fatty acids,” Gildas Breton forms of its omega-3s, in other words, tri- Polaris is explains. glycerides, a workshop is dedicated to to launch Vacuum-controlled distillation must be per- enzymatic synthesis via a patented techno- its Concept formed with certain batches in order to eli- logy. The concentrated oil passes through Sensory minate any residual organic contaminants. columns that contain immobilized lipases “We reach thresholds close to the limits of in the presence of glycerol. Upon exit, the During the fi rst quarter of this year, detection.” triglycerides are recovered. the company will After deodorization, the oils are cooled. This Please note that Polaris has another sepa- have fi nalized the is when another added value of Polaris comes rate workshop dedicated to the custom pro- implementation of two sensory evaluation into play: the Quality Silver process (injec-® cessing of vegetable oils that can be used in panels exclusively tion of a cocktail of antioxidants) adapted to cosmetics applications, for instance. dedicated to oils. “We will be the only the oil applications in the Omegavie range.® company to possess “This technology fights against oxidation, Laboratories at the heart such a capacity to increases stability, preserves the nutritional of the company evaluate marine, vegetable and algal and organoleptic qualities and optimizes the oils,” Véronique shelf life of fatty acids”. Obviously, since it has developed and Sancéau, Marketing Director points out. sometimes even patented its technologies, Two panels (an internal Oil concentrates: the Polaris has its own development laboratory and an external one) . second activity are created to identify Anin situ laboratory is in charge of the undesirable notes vacuum distillation and enzmaictrat-eyt such as rancidity, for The market demand for oils rich in highly nt. This is where oilrcteification tests instance. “This will help me us reinforce our expert concentrated polyunsaturated fatty acids and processes for the developmentofsolid approach to omega- 093 has encouraged the development of such forms with various DHA and EHA ratios and s3s, which proposes forms (see the introduction). Polaris uses high-performance specific forms are carried ot. The labor-u a nutritional ingredients a concentration technology based on high tory also performs oil fractiontion test toa s doubled by an excellent vacuum molecular distillation, which allows separate unsaponifiables- a sep invlvedt o organolepticquality.” A “differentiation strategy” doubling the natural DHA and EPA concen- in custom projects. that opens the door tration. “Our technology allows concentra- In addition to this development actvty, tereii h to food supplements and functional foods. ting up to 80% EPA and DHA, says Gildas is also the control of production by mns ofea But also, to infant Breton. Beyond this threshold, it is other chromatography in a laboratorydedicated nutrition if considering concentration technologies that take over.” to production analysis. The contro of heavyl the future regulation to be enforced in And because Polaris privileges the natural metals and contaminants is externazd.■lie 2020, which will allow increasing DHA levels in infant formulae. “The organoleptic dimension willbe playing a key role,” Véronique REFINING FISH OILS Sancéau concludes. Thus, Polaris is surfi ng on “foodifi cation” by associating pleasure • Mucilage removal: elimination of phospholipids and effectiveness to • Neutralization: saponifi cation aimed at eliminating free fatty serve the consumer. acids, their oxidation products and protein residues • Purifi cation: active carbon-based elimination of contaminants (dioxins, PCB, HAP) • Bleaching: a process based on active carbon and clay for the elimination of pigments, metal traces, proteins, oxidation products • Deodorization: elimination of volatile compounds (undesirable odours and fl avours) by steam distillation in a vacuum system News on Functional & Health Ingredients \ N°66 \ January - February - March 2019 \ ■