DEFINITION

Omega-3 Acid Triglycerides is a mixture of mono-, di-, and triesters of omega-3 acids with glycerol containing mainly triesters and obtained either by esterification of concentrated and purified omega-3 acids with glycerol or by transesterification of the omega-3 acid ethyl esters with glycerol. The omega-3 acids are from the body oil of fish of the families Engraulidae, Carangidae, Clupeidae, Osmeridae, Salmonidae, and Scombridae and are defined as the following: alpha-linolenic acid (C18:3 n−3), moroctic acid (C18:4 n−3), eicosatetraenoic acid (C20:4 n−3), eicosapentaenoic acid (EPA) (C20:5 n−3), heneicosapentaenoic acid (C21:5 n−3), docosapentaenoic acid (C22:5 n−3), and docosahexaenoic acid (DHA) (C22:6 n−3). It contains NLT 58.0% of total omega-3 acids expressed as triglycerides and NLT the labeled amount of EPA and DHA, expressed as the free fatty acids. Suitable antioxidants in appropriate concentrations may be added.