Omega 3 From Cranberries: Product Processing

There are a variety of products that offer individuals a good source of omega 3 from cranberries. Among these omega 3 from cranberries products are cranberry seed oil, cranberry seed flour, cranberry seed supplements, often sold in capsule form, and products that are nutritionally enhanced with cranberry seed oil. Processing methods for products that provide a source of omega 3 from cranberries are quite different than the methods used to produce other cranberry products, such as juice and sauces.

In juice processing, for example, the fruit is usually frozen and thawed at least once before processing. It is treated with various enzymes, and the berries are then pressed in order to allow their juice to be extracted. It is estimated that as much as 85% of the fruit remains unused, including the skin, pulp, and seeds. Once considered waste, it is now known that consuming the oil from the seeds of the cranberries is the absolute best way to get omega 3 from cranberries. Processed cranberry juice does not contain the seeds of the fruit, and eating whole fresh or dry cranberries does not allow individuals to obtain what would be considered an optimal amount of omega 3 from cranberries. For this reason, extraction methods have been developed.

The methods used to process cranberry seed oil and cranberry seed flour are specifically designed to allow the maximum amount of omega 3 from cranberries to be obtained. In order to obtain omega 3 from cranberries, it is obviously necessary to begin with an initial supply of cranberry seeds. The source of these seeds could be whole cranberries, or it could involve using the pulp and skin that would be considered waste in most juice processing plants.

After the initial supply of cranberries is obtained, the next step is to extract the oil from the seeds of the fruit. Not surprisingly, companies that specialize in extracting omega 3 from cranberries do not reveal the exact methods that are used to accomplish this. However, most descriptions discussing how omega 3 from cranberries is extracted reveal several guiding principles used to obtain omega 3 from cranberries.

Firstly, the processing methods used must effectively extract the oil from the seed of the fruit if processors wish to develop a product that will provide a good source of omega 3 from cranberries. The seeds of fruits are largely indigestible, which is why it is difficult for people to get a good source of omega 3 from cranberries simply by eating the whole fruit in its fresh or dried state. Developing a good extraction method that will ensure that any oils extracted are readily digestible and that the omega 3 from cranberries they contain are available to be used and absorbed by the body is an essential part of the process.

Additionally, most processors of omega 3 from cranberry products use a cold extraction method. During typical extraction processes, when seeds are pressed to obtain oil, at least some amount of heat is generated. This has been found to destroy some of the nutrients, which affects the amount of omega 3 from cranberries that will be present in the final product. For this reason, most extraction methods used to obtain omega 3 from cranberries involve completing the process at a temperature that is at or below 100 degrees Fahrenheit. This temperature has been shown to stop the nutrient loss associated with processes used to extract omega 3 from cranberries that are carried out at higher temperatures. Much of the oil is also packaged in such a way that exposure to oxygen, which can lead to oxidation and, consequently, a loss of nutrients, is minimized. The extracted oil and flour, two common omega 3 from cranberries products, can then be packaged and sold in their original state, used as ingredients in a variety of products, or used to make nutritional supplements for those who want to ingest more omega 3 from cranberries.