Valensa Introduces Salvia Hispanica Seed CO2 Extract

05/10/06 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.
 
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 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.

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.