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9-Oct-2006
Valensa International has introduced a new botanical extract that will allow the producers of nutraceuticals, functional foods and other health-promoting products to deliver premium quality, high functional-density Omega-3 fatty acids to consumers in an ingredient that addresses the efficacy, sensory and stability issues that exist with most traditional sources of omega-3s.

Called Tresalbio™, this branded Salvia hispanica seed extract (also known as "chia" seed) outperforms traditional ingredients that deliver Omega-3 fatty acids in four key areas: concentration, taste, odor and stability. Salvia hispanica extract delivers a higher concentration of omega-3 fatty acids by weight – more than 60% -- than any plant (linseed/flaxseed oils) or fish source found in nature. The nature of Salvia hispanica and Valensa’s CO2 extraction process ensure product stability – contributing to longer shelf life, and reducing the incidence of rancification, thereby improving the taste and odor of the Omega-3 delivering ingredient.

According to Dr. Rudi E. Moerck, President of Valensa, Tresalbio™ is an ideal ingredient for companies who want to capture the rising tide of interest in omega-3 fatty acids all over the world. "Omega fatty acids are among the hottest health trends right now, with new products coming to market every day. There is also a strong push toward developing plant-based sources of omega-3 fatty acids as an alternative to fish-based sources. In addition, vegetarians and vegans, who number in the millions, will only consider plant-based sources for supplemental nutrition. Beyond this, there is mounting evidence of the health benefits associated with plant-based sources of omega-3 fatty acids," he said. "Salvia hispanica is attractive to the consumer because it is an ancient foodstuff with a remarkable history. The composition profile of Valensa’s Tresalbio™ extract provides inherent shelf life stability, a superior taste profile and should have minimal impact on consumers with GERD compared with any other omega 3 oil", he added.

An ancient ultranutrient for modern health
Salvia hispanica, known as ‘chia’ to the Nahuatl (Aztecs) is one of the original foods of the New World. A highly prized staple of the Aztec diet, chia (from chian, meaning "oily") was valued for the energy and vigor and staying power it offered to this ancient civilization’s warriors.

Today we know that Salvia hispanica extract is one of the most desirable omega-3 sources available for human consumption. It is clearly the extract with the highest amount of omega-3 fatty acids (see Table 1) with more than 600 mg per 1.0 gram of extract. For the consumer, this translates into a smaller effective dose and fewer unwanted constituents and calories.
Table 1 – Omega-3 Content of Natural Substances

Source Omega-3 content

Salvia hispanica (Tresalbio™) 600 mg/g
Flaxseed/Linseed oil 500 mg/g
Fish oil (unrefined) 300 mg/g
Cranberry 280 mg/g
Blueberry 220 mg/g
Canola 90 mg/g
Olive 7 mg/g

Valensa’s Tresalbio™ Salvia hispanica seed extract contains natural antioxidants such as caffeic acid and tocopherols that are then supplemented with Valensa’s proprietary all-natural botanical O2B™ Peroxidation Blocker system. This produces an ingredient that is highly stable and resists rancification. Issues with the rapid rancification of flaxseed or linseed oils and fish oils are known to cause unpleasant taste and odors.

Valensa’s Tresalbio™ Salvia hispanica seed extract offers additional advantages over linseed/flaxseed oils including product consistency, longer shelf-life and a solvent-free, all-natural status. Linseed and flaxseed oils typically are extracted using chemical solvents or expeller press technology ("cold pressed") that actually exposes the oil to high temperatures and rancidity-causing oxygen.

Excellent market upside
According to Moerck, Tresalbio™ Salvia hispanica seed extract offers the manufacturers and marketers of nutraceuticals and functional foods broad ranging potential for the development of intriguing consumer products. "The story of chia as an ‘ultranutrient’ in the Aztec diet is something that will interest consumers – let alone all the potential nutritional benefits that this botanical extract can deliver," he said. "At Valensa, we strongly feel that with the dramatic increase in awareness of omega-3 fatty acids and the desire by consumers to reach out to plant-based sources, the real excitement for this product lies in its ability to act as a premium source of omega-3 fatty acids," he added.

For Moerck, the advantages of Salvia hispanica seed extract over traditional plant-based sources of omega-3s are clear and present. "For an industry that wants to deliver health and that is increasingly moving to more wholesome, all-natural products, the prevalence of linseed or flaxseed oils as the main sources of plant-based Omega-3s is a contradiction," he said. "These oils are used elsewhere as highly reactive film-forming, functional polymers in oil based house paint. They are often extracted for consumers using environmentally questionable chemical solvents, and they are inherently unstable meaning, at best, they will lose efficacy and have a negative taste and aroma. As an industry, we can do better than that for our customers. With Tresalbio™, we believe we have," he added.