Adding omega-3 rich fish oils into functional food products by substituting it for some of the original fat in foods could be a way to increase the amount of long chain omega-3 in our diet. However the problems involved with incorporating fish-oils in food products are well established. The main problem with introducing fish oils such as omega-3 to into food products is that it brings oxidative instability and can lead to potential ‘off-flavor’ formation.
Research that assessed the feasibility of such enrichment in dairy products found that yogurt with added omega-3 fatty acids are less susceptible to oxidation then milk containing the same amount of omega-3.
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