Ordinary omega-3 oils do not survive baking. Encapsulated thermostable DHA does. This is the reason omega-3 is rare in baked foods, and the reason a DHA cookie is harder to make than it sounds.
Why plain omega-3 fails
DHA is a long-chain polyunsaturated fatty acid. Those double bonds are what make it valuable and also what make it fragile — heat and oxygen break them down, which is why fish oil turns rancid and why omega-3 usually arrives in a capsule rather than a biscuit.
What changes with encapsulation
A thermostable premix wraps each droplet of algal DHA in a protective coating. The coating holds through the oven and releases the DHA during digestion instead. The premix MAKHANZA uses is rated above 180°C — comfortably beyond normal baking temperatures — and the coating is biodegradable.
Does it taste of fish?
No. The DHA is from marine microalgae rather than fish, and the encapsulation prevents the oxidation that causes fishy odour in the first place.
How much survives
Typical loading in a cookie format is 50mg of DHA per 100g, measured in the finished product rather than the raw mix. The figure on the pack is what is left after baking.
More on where our DHA comes from.