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% (w/w) of total omega-3 acids expressed as free fatty acids and NLT the labeled amount of EPA and DHA, in mg/g, expressed as the free fatty acids. Suitable antioxidants in appropriate concentrations may be added.