選單
The oxidation index, Total Oxidation (Totox), represents the freshness of fish oil. The lower the value, the fresher it is. It is a key indicator to evaluate the quality of fish oil.
Fish oil is composed of omega-3 fatty acids needed by the human body. Omega-3 fatty acids are unsaturated fatty acids, due to their chemical structure easily reacting with oxygen and degrade, leading to rancidity and bad odor.
As the contact time between fish oil and oxygen increases, the oxidation index will become higher and higher. Therefore, controlling the oxidation index in fish oil is very important for monitoring quality and also helps to protect the nutritional value.
The Secret of Fresh Fish Oil!
In the process of producing fish oil, time is the biggest enemy of quality. After the fish were harvested, the manufacturing processes would be initiated immediately within 24 hours, so that the fish oil would maintain the best quality and avoid spoilage.
Except for supercritical extraction, a common extraction method for obtaining fish oil today, our global leading brand partner developed short path distillation (SPD) in a high-tech automated full nitrogen filling production line to ensure the fish oil manufacturing processes will not be affected by external adverse factors such as temperature and oxygen to obtain high-quality fish oil with an ultra-low oxidation index.
According to statistical data over the years, the oxidation index of Meeelung fish oil is 4 to 5 times lower than the highest five-star standard of the International Organization for Fish Oil (GOED) and IFOS fish oil. Demonstrates outstanding freshness and stable quality.
