June 17, 2019
The goal for softgel manufacturers when handling marine oils like fish and krill oil is to minimize oxidation at all costs.
“’The molecular structure of the two most popular long-chain polyunsaturated omega-3 fatty acids, EPA and DHA, makes them prone to oxidizing easily, and it’s this oxidation that is a large concern to users,’ explains Steve Holtby, president and CEO of Soft Gel Technologies Inc. (Los Angeles). ‘High oxidation can cause unpleasant repeating (fish burps) and can make the oil smell and taste rancid.’ Not only that, but oxidation can lower the product’s overall health efficacy and actually render the product unhealthy by producing pro-inflammatory free radicals.”
