Fish Oil
Country of Origin: Mexico
Classification: Animal Origin
Packaging: Bulk
Distribution: Tanker trucks, flexitanks, totes
Shelf Life: 12 months from production date
Fish oil with high Omega-3 fatty acid content, primarily DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid)
SPECIFICATIONS OF
Fish Oil
Produced from small pelagic species such as Monterrey sardine (Sardinops sagax), anchovy (Engraulis mordax), and mackerel (Scomber japonicus)
Industrial Process
The oil is obtained through a process that begins with cooking the fish to release the fat contained in the muscle. The cooked mass is then pressed to extract the press liquor, which is passed through a tricanter to separate the oil from water and solids. Finally, the oil is refined through a centrifugal polishing process that removes impurities and enhances its stability.
Intended Use
It is a food product used as an additive in balanced feeds and as a dietary supplement due to its Omega-3 fatty acid content.
It may also be intended for industrial use in the chemical and pharmaceutical sectors, depending on the refining conditions.
Packaging and Distribution
All containers used for transportation must be clean, must not have been previously used to carry pesticides or chemical products, and must be protected from rain, direct sunlight, and other environmental elements to preserve the quality of the oil.
Shelf Life
During this 12-month period from the production date, the oil retains its physicochemical properties as long as it is not exposed to prolonged oxygen contact, external contamination, or elevated temperatures. Oxidation is one of the main factors limiting its shelf life, making proper stock rotation and regular stability testing essential.
Parameter | Value |
|---|---|
Odor | Characteristic of fish |
Color | Yellowish to dark brown |
Texture | Liquid, slightly viscous |
FFA (% Max.) | 3% |
Moisture (% Max.) | 1% |
Peroxide Value (Max.) | 10 meqO/kg |
Iodine Value | 160-190 g/100 g |
EPA (Eicosapentaenoic Acid) (Min.) | 20% |
DHA (Docosahexaenoic Acid) (Min.) | 10% |
Stearine (at 20 ºC) (Max.) | 10% |
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