Formulation Optimization Of DHA Algal Oil Emulsion: Engineering Solution Balancing High Loading Capacity And Pleasant Taste (I)
Jul 09, 2026
To achieve both high DHA loading and superior taste in DHA algal oil emulsion, the core lies in establishing an integrated system combining high-internal-phase stable emulsification, flavor masking and anti-oxidation protection. Through synergistic optimization of formula, production process and delivery technology, oil droplets can be refined and stabilized, seaweed fishy odor effectively eliminated, and nutrient absorption improved. Ultimately, a perfect balance among high loading capacity, safety and user experience can be realized.
1. Core Contradictions & Optimization Objectives
Main Contradictions
High oil phase ratio tends to cause oil floating and layering, along with greasy taste; excessive emulsifiers and thickeners lead to sticky texture and poor aftertaste.
DHA is prone to oxidation which generates unpleasant odor, damaging both taste and nutritional activity.
Optimization Targets
High Loading Capacity: DHA content ≥ 20 g/100 g (industry high-standard benchmark), no oil floating during long-term storage.
Good Taste: Refreshing and smooth texture with negligible seaweed odor, mild sweet-sour flavor, suitable for direct drinking or mixing with other foods.
Excellent Stability: Resistant to high temperature, acid-base environment and freeze-thaw cycles; peroxide value (PV) ≤ 5 meq/kg within shelf life.
Compliance & Safety: Free of synthetic pigments, artificial flavors and allergenic auxiliary materials, safe for pregnant women and infants with sensitive constitutions.
2. Formulation Optimization: From Oil Phase Ratio to Interfacial Protection
2.1 Oil Phase Design: High-purity Algal Oil plus Low-burden Carrier Oil
Core Raw Material Selection: Adopt Schizochytrium or Crypthecodinium cohnii algal oil with DHA content ≥74% and peroxide value below 1.0 meq/kg. Store under nitrogen protection away from light to control oxidation and peculiar odor from the source.
Loading Capacity Improvement: Adopt High Internal Phase Emulsion (HIPE) technology to raise oil phase volume fraction to 70%–80%, far higher than the conventional level of 30%–50%. Construct milk fat globule membrane-like (MFGM-like) structure to stabilize oil-water interface and avoid layering.
Texture Improvement: Compound medium-chain triglyceride (MCT) or high-oleic sunflower oil (accounting for 10%–15% of total oil phase) to reduce viscosity, enhance smoothness and relieve greasy feeling.
2.2 Aqueous Phase & Emulsifying System: Dual-protein & Compound Polysaccharide for Stable & Non-sticky Texture
|
Components |
Recommended Dosage |
Functions |
Key Parameters |
|
Concentrated whey protein |
1.2%–1.5% |
Form MFGM-like interfacial film to enhance physical stability |
Compound with lecithin to form dense interfacial layer |
|
Soybean lecithin |
1.0%–1.2% |
Simulate MFGM phospholipids to boost emulsification and anti-oxidation performance |
Work synergistically with protein to lower interfacial tension |
|
Hydroxypropyl modified starch |
0.5%–1.0% |
Thickening & stabilization, improve adherence and taste without stickiness |
Control dosage to avoid gel texture |
|
Sweetener |
6%–12% |
Mask unpleasant odor and improve palatability |
Prefer erythritol or steviol glycoside, zero added sugar |
|
Natural flavor agent |
0.1%–0.3% |
Remove fishy odor and enrich mild aroma without irritation |
Mango, strawberry or citrus fruit powder, avoid strong artificial essence |
|
Anti-oxidant compound |
Vitamin E 0.04% + Rosemary extract 0.02% |
Inhibit DHA oxidation and reduce odor formation |
Combined use achieves synergistic anti-oxidation effect |
2.3 Flavor Regulation: From Simple Masking to Odor Elimination
Physical Odor Reduction: Adopt two-stage emulsification (preliminary emulsification + high-pressure homogenization) to refine oil droplets to 200–300 nm, reduce exposed surface area and inhibit odor release.
Flavor Synergy: Compound citrus fruit powder and walnut peptide (0.1%–0.3% each). Fruit aroma neutralizes seaweed odor while peptide improves aftertaste, fitting the delicate taste of pregnant women and infants.
Process-assisted Freshness Preservation: Conduct full nitrogen filling during production and filling to cut down oxidative odor generation and maintain stable flavor in storage.
3. Process Optimization: Homogenization & Thermal Treatment to Upgrade Loading Capacity & Taste