| Fish oils |
Recommended antioxidants
Fish oils are highly unsaturated oils with 15-20% long-chain fatty acids with more than five double bonds. Commonly termed polyunsaturated fatty acids – PUFA or LCP (long chain polyunsaturated) for short – they are devoid of any natural antioxidant. As a result, they are extremely sensitive to oxidation and can turn rancid in a matter of days. Recently interest in fish oils has gained new momentum. The fatty acids EPA and DHA found in fish oil have very high nutritional value and are used increasingly as dietary supplements. At Jan Dekker Food Ingredients, we are actively investigating these highly instable oils and developing new ways to protect them using our Phytrox range of natural antioxidants. |
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