Fish OIL: A general term for all oils fats deep sea fish, including body oil, liver oil, brain oil. It is an oily liquid with a faint fishy smell. The main ingredients are Omega-3 unsaturated fatty acids, including EPA DHA.
Because of the unstable nature of Omega-3 unsaturated fatty acids, the general production of fish oil must bind EPA DHA to other compounds, encapsulated in capsules, in order to achieve the purpose of stability, it is sometimes also called chemical fish oil. Common patterns are as follows:
I. TG (Triglyceride type) was the most common fish oil on the market. About 80% of the fish oil on the market was TG type. This type of fish oil is characterized by its EPA+DHA content of 30%. The common content is: a 1000mg fish oil capsule contains EPA180mg DHA120mg (EPA:DHA = 3:2 ratio).
Ethyl Ester (Ethyl Ester) fish oils, which account for 20% of the fish oil market, are billed as high-dose Omega-3, with up to 50% EPA+DHA per capsule, i.e., a 1000mg fish oil capsule containing 300mg EPA 200mg DHA.
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