Fish oils are esters of fatty acids (carboxylic acids) and propane- 1,2,3-triol (glycerol). To prevent fish oils from breaking down through processes such as hydrolysis and oxidation involving free radicals, a new process has been developed to encapsulate the oil in microscopic pollen grains.
Recent research has shown that fish oils are particularly beneficial for your health. Unfortunately such oils do not keep very well, they often taste unpleasant and are therefore difficult to add to our normal food. In order to get around these problems, chemists at the University of Hull have been enclosing (microencapsulating) the oil inside the shells of pollen particles. These particles are entirely natural and currently most of them are a waste material that just blows away in the wind.
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