Omega-3 algae oil DHA+EPA 100 ml with flavor

<p>Omega-3 fatty acids are so-called polyunsaturated fatty acids. They are essential fatty acids. Humans need them to survive and the body cannot produce them itself. In Germany, around 70 per cent of the population have an omega-3 level that is too low, because fatty cold-water fish, which mainly contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is rarely on the menu in this country. Vegetable oils, which mainly provide linolenic acid (ALA), are only suitable for an adequate supply of omega-3 to a limited extent. DHA contributes above all to the maintenance of normal brain function and normal vision (from a daily intake of 250 mg). EPA and DHA contribute to normal heart function (from a daily intake of 250 mg each).</p>

<p> Most users associate omega-3 fatty acids with fish or krill oil products, as these are advertised as having a high omega-3 content. Only very few people realise that these marine animals absorb omega-3 fatty acids by eating algae. So why kill these animals and not simply eat the algae directly? Omega-3-rich algae such as the microalgae Schizochytrium sp. are the ideal source of the high-quality omega-3 fatty acids DHA and EPA. </p><p>The microscopically small, single-celled seawater algae Schizochytrium sp. occurs naturally in mangrove forests on tropical coasts. Alternatively, the algae can be cultivated in large tanks in an environmentally friendly way in order to obtain the valuable algae oil in a consistently high quality. Krill and fish stocks can thus be sustainably protected and the "marine ecosystem" remains unaffected. By cultivating the algae in tanks, they also remain free of harmful substances. Algae oil is purely plant-based and therefore equally suitable for vegetarians and vegans. </p>

The Omegasafe or Oxyguard process is only used for oilseeds such as linseed, from which linseed oil is obtained. As algae oil is obtained using a completely different process, it cannot be produced using the Omegasafe or Oxyguard process. These processes are not transferable to algae oil. The Omegasafe or Oxyguard process is intended to ensure that the oil is protected from oxidation and therefore remains fresh. Of course, this requirement is also taken into account in the algae oil production process and the production process is designed in such a way that the algae oil is protected from oxidation in the best possible way. To this end, the algae oil is also produced in the absence of light and oxygen. In order to make the freshness of the algae oil visible to the end consumer, we test and publish the so-called TOTOX value for each batch (for more information, see "What is the TOTOX value?" and view the analysis in the image gallery). This value is usually in the top range of 2-5 and confirms the freshness of the oil.

Ja, die Winterisation ist bei der Algenöl-Herstellung normalerweise ein Standardprozess. Ziel dieses Prozesses ist es, Komponenten zu entfernen, die bei niedrigeren Temperaturen das Algenöl zum Kristallisieren bringen würden. Durch die Winterisation ist das Algenöl besonders klar und kristallisiert nicht.

Our algae oil is extracted from the microalgae Schizochytrium sp. This microalgae is naturally very rich in the omega-3 fatty acids DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). Schizochytrium sp. is cultivated in sterile fermentation tanks. After a cooling and resting phase, physical separation takes place using a 3-phase centrifugal process. The algae oil is produced without the use of chemical solvents and in the absence of oxygen and light.

Our algae oil is processed and bottled in our own multi-certified (IFS7, BIO, HACCP, ISO9001 etc.) production facility based in Germany.

Omega-3 algae oil cannot currently be certified organic, as fermentation takes place during the production process, among other things. (Partially) fermented products are currently not certifiable as organic.

It goes without saying that all our products are laboratory-tested. Each batch is analysed before being placed on the market and we will be happy to send you a copy of the analysis on request. Either for the batch currently sold or for the batch you have received (please state the best-before date on the bottle).

We recommend taking the algae oil shortly before/during or after a meal, as this is when the body's own fat-burning process starts and the omega-3 fatty acids in the algae oil can be perfectly absorbed.

Yes, the omega-3 algae oil is in triglyceride form!

The subject of TOTOX values is very complex and is unfortunately often not presented correctly. This leads to many confused customers and incorrect assumptions. It is important to know that in August 2021, the European Commission defined specifications for the oil from the microalgae Schizochytrium sp., including peroxide value (≤ 5.0 meq/kg oil) and p-anisidine value (≤ 10); a Totox value was not specified [1]. This means that there is no specification of how high or low the TOTOX value may be for an algal oil. <div><u><br></u></div><div><u>We currently only publish the TOTOX value of the raw material batch, even if we have both the end product and the pure raw material batch tested in the laboratory. </u></div><div><br></div><div>The reason for this is that the method for determining the TOTOX value (calculated from the anisidine value and peroxide value) is only representative for 100% pure oils without any additives. The determination of the peroxide value and the anisidine value are methods that were initially only intended for freshly pressed or refined vegetable oils / fats and were then extended to fish and algae oils [2, 3]. </div><div><br></div><div>The TOTOX value is calculated from the anisidine value and the peroxide value (Totox=AnZ + 2 - POZ). However, additives such as coloured ingredients (rosemary extract, flavourings etc.) distort the anisidine and peroxide values. This means that the natural colouring agents in certain additives increase the anisidine value, for example, which results in a higher TOTOX value, although this increase is not caused by oxidation (e.g. of the algae oil), but by natural colouring agents or flavourings contained in the ingredients of the end product. The anisidine number measures, among other things, secondary oxidation products in the oil, such as α, β-unsaturated aldehydes. However, aldehydes from ingredients such as flavourings are also determined if they are contained in the sample, which increase the value but have nothing to do with the oxidation of the oil. </div><div><br></div><div>This means that these methods must not be used to analyse naturally coloured oils, such as krill and salmon oil, or oils with colouring properties, such as rosemary extract, as the anisidine value is increased by the naturally contained colouring agents [3]. If the end customer wants to know the actual TOTOX value of the oil, he needs the TOTOX value of the crude oil. For this reason, reputable laboratories only determine these values in the end product after explicitly stating that the method is not intended for algal oils with additives and that the additives falsify the result [3]. </div><div><b><br></b></div><div><b><br></b></div><div><b>Literature: </b></div><div><br></div>1. <span style="letter-spacing:0px;"><span><span dir="ltr" class="ui-provider ed bat bau bav baw bax bay baz bba bbb bbc bbd bbe bbf bbg bbh bbi bbj bbk bbl bbm bbn bbo bbp bbq bbr bbs bbt bbu bbv bbw bbx bby bbz bca">Durchführungsverordnung (EU) 2021/1326, 10.08.2021</span></span> </span><div>2. <span><span dir="ltr" class="ui-provider ed bat bau bav baw bax bay baz bba bbb bbc bbd bbe bbf bbg bbh bbi bbj bbk bbl bbm bbn bbo bbp bbq bbr bbs bbt bbu bbv bbw bbx bby bbz bca">Hinweise zur Bestimmung der Totox-Zahl und den DGF Einheitsmethoden C-VI 6a (02) und C-VI 6e (05) zur Bestimmung der Peroxidzahl und der Anisidinzahl; Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen; GA FETT, Juli 2012</span></span> </div><div>3. <span><span dir="ltr" class="ui-provider ed bat bau bav baw bax bay baz bba bbb bbc bbd bbe bbf bbg bbh bbi bbj bbk bbl bbm bbn bbo bbp bbq bbr bbs bbt bbu bbv bbw bbx bby bbz bca">Oxidation in EPA- and DHA-rich oils: an overview; Adam Ismail, Gerard Bannenberg, Harry B. Rice, Ellen Schutt, Douglas MacKay; Lipid Technology, March–April 2016, Vol. 28, No. 3–4, pages 55ff</span></span> </div>

Our algae oil is practically iodine-free. Schizochytrium sp. algae are not algae that accumulate iodine from the environment, e.g. the sea. As our algae are not taken from the sea, but are cultivated in sterile fermentation tanks, we have full control over the environment in which the algae grow. Our 100 ml algae oil bottle (94 g) contains less than 0.13 mg (13 µg) iodine per bottle. This means that the maximum daily portion of 2.5 ml contains virtually no iodine. The product is considered iodine-free.

No, the Schizochytrium strain does not contain any phytoestrogens and these are also not used during the production process. The product is therefore free from phytoestrogens.

The blood orange flavour for our algae oil is extracted directly from the blood orange and is therefore, of course, natural.

We have deliberately decided against antioxidants such as vitamin E (often from soya oil) in favour of rosemary extract. This is authorised in organic quality in the EU as a natural antioxidant. The carnosolic acid it contains acts as an antioxidant. In addition, each batch of this raw material is tested for its effectiveness compared to vitamin E and shows a 1.6-fold effect at the same dosage.

Once opened, the algae oil should be kept in the refrigerator and consumed within approx. 3 months. The algae oil has a shelf life of 12 months from the production date (see best-before date) and is normally produced fresh every 1-2 months to ensure that you always receive a long best-before date.

You are welcome to mix the algae oil into food or drinks. However, we recommend that drinks and food are at most lukewarm to prevent the high-quality fatty acids from being destroyed.

The product smells "fishy" to most noses, but the fish doesn't actually smell "fishy" either, but "like algae". These algae give the fish the "fishy" odour that we think it has. This actually means that fish should also smell "like algae" and not "fishy".