FST- Innovative antioxidant technology unlocking new possibilities for DHA
With growing health consciousness in recent years, interest in oils and fats with potential health benefits has increased. In particular, DHA, an omega-3 fatty acid, is an important nutrient found abundantly in bluefish and other sources and has been found to offer various health benefits, including improved brain function and reduced blood cholesterol levels. However, since almost no DHA is synthesized in the human body, it is recommended to consume it through diet or supplements on an ongoing basis. Unfortunately, DHA is one of the oils and fats particularly prone to oxidative degradation, and heating or long-term storage causes it to develop a strong fishy odor that makes it challenging to incorporate it into foods and beverages. Conventional oil-soluble antioxidants have been unable to adequately solve this problem, and DHA intake is expected to remain insufficient due to declining catches and changes in dietary habits. In light of this background, we concluded that more advanced antioxidant technology is necessary to enable DHA intake through a wider range of foods and beverages. That is how we began developing FST, a new antioxidant technology, by applying the dispersion technology we have cultivated over the years.
Innovative dispersion technology FST prevents oxidation of oils and fats
FST (Fuji Stabilization Technology) is our proprietary antioxidant technology that disperses insoluble antioxidant components into oils and fats at an invisibly fine level (Figure 1). This technology enables the imparting of high antioxidant functionality to oils and fats, which had not been achievable with conventional oil-soluble antioxidants. Specifically, by combining DHA with FST technology, we have successfully developed PRORARE™, a stabilized DHA-containing oil and fat material that is highly resistant to oxidative deterioration. In heating degradation tests, PRORARE™ has been confirmed to significantly suppress the generation of odor-causing components compared to commercially available DHA oils (Figure 2). This technology enables the delicious and easy consumption of nutritional health oils and fats, such as DHA, in a wide range of foods. It received a Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) Award for Achievement in Technological Research in 2022.
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*1: Propanal: A secondary oxidation product of oil and fat and used as an indicator of oxidation deterioration. To evaluate the oxidative stability of PRORARE™, we conducted an accelerated thermal aging test (60℃, shaded, 120 hours) on commercially available fish oil and PRORARE™ and analyzed their odor-causing substances.
Health and peace of mind at the dining table — a future brought by new technology
Developed through the establishment of FST technology, PRORARE™ is a new ingredient that is delicious, healthy, and contributes to product development. It has been used in a wide variety of foods including pastries, bread, and cheese. Because fish and supplements were previously the main sources of DHA intake, this has significantly expanded consumer choices. SOYA FARM Club, our online shopping section, sells “MOIL — Kakeru DHA(DHA for Pouring)” containing PRORARE™. This product has gained popularity among people of all ages, from children to the elderly, as a delicious way to consume DHA (Figure 3). Furthermore, we have recently begun sales of “Antioxidant Oil H,” which utilizes FST technology. Its effectiveness has been confirmed for suppressing deterioration odors not only in oils and fats but also in retort-processed foods and frozen foods (Figure 4). These technologies are also presented as solutions for extending the shelf life of foods and beverages containing oils and fats. Moving forward, we aim to further apply and expand FST technology to help realize a sustainable society.
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