Omega-3 Algae Oil PUR + Vit E 100 ml

Omega-3 fatty acids are so-called polyunsaturated fatty acids. They are among the essential fatty acids. Humans need them to survive, and the body cannot produce them itself. In Germany, around 70 percent of the population has low omega-3 levels because fatty cold-water fish, which primarily contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is rarely on the menu here. Vegetable oils, which primarily provide linolenic acid (ALA), on the other hand, are only suitable to a limited extent for providing an adequate omega-3 supply. DHA primarily contributes 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).

Most users associate omega-3 fatty acids with fish or krill oil products, as these are advertised as having a high omega-3 content. Few people are aware that these marine animals obtain omega-3 fatty acids by consuming algae. So why kill these animals and not simply consume the algae directly? Omega-3-rich algae, such as the microalga Schizochytrium sp., are the ideal source of high-quality omega-3 fatty acids DHA and EPA.

The microscopic single-celled marine alga Schizochytrium sp. naturally occurs in mangrove forests of tropical coasts. The alga can also be cultivated in large tanks in an environmentally friendly manner to extract the valuable algal oil in consistently high quality. Krill and fish stocks can thus be sustainably conserved and the "marine ecosystem" remains unaffected. Cultivation in tanks also ensures that the algae remain free of pollutants. Algal oil is purely plant-based and therefore equally suitable for vegetarians and vegans.

The product smells "fishy" to most people, but the fish itself doesn't actually smell "fishy" either, but rather "algae." These algae give the fish its "fishy" smell. This means that one should actually say that the fish smells "algae" and not "fishy."

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

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

The alga Schizochytrium sp. is cultivated in Europe.

Omega-3 algae oil cannot currently be certified organic because fermentation, among other processes, takes place during the production process. (Partially) fermented products are currently not eligible for organic certification.

Of course, all our products are laboratory tested. Each batch is analyzed before release, and we will be happy to send you a copy of the analysis upon request. This can be for either the currently sold batch or the batch you received (please indicate the best-before date on the bottle).

The Omegasafe or Oxyguard process is only used for oilseeds such as linseed, from which linseed oil is extracted. Since algal oil is obtained using a completely different process, it cannot be produced using the Omegasafe or Oxyguard process. These processes are not transferable to algal oil. The Omegasafe or Oxyguard process is intended to ensure that the oil is protected from oxidation and thus remains fresh. This requirement is of course also observed during the algal oil production process, and the production process is designed to ensure the algal oil is protected from oxidation as best as possible. For this purpose, the algal oil is also produced in the absence of light and oxygen. To make the freshness of the algal oil clear to the end consumer, we test and publish the so-called TOTOX value for each batch (more information under "What is the TOTOX value?" and view the analysis in the photo gallery). This value is usually in the top range of 2-5 and proves the freshness of the oil.

The topic of TOTOX values ​​is very complex and, unfortunately, is often not presented correctly. This leads to many confused customers and false assumptions. It is important to note that in August 2021, the European Commission established specifications for 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 requirement for how high or low the TOTOX value may be for an algal oil. We currently only publish the TOTOX value of the raw material batch, even though we have both the final product and the pure raw material batch tested in the laboratory. This is because 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 number and the anisidine number are methods that were initially intended only for freshly pressed or refined vegetable oils/fats and were then expanded to include fish and algal oils [2, 3]. The TOTOX value is calculated from the anisidine value and the peroxide value (Totox = AnZ + 2 · POZ). However, additives such as colored ingredients (rosemary extract, flavorings, etc.) distort the anisidine and peroxide values. This means that the natural colorants in certain additives, for example, increase the anisidine value, resulting in a higher TOTOX value, even though this increase is not caused by oxidation (e.g., of the algal oil), but by natural colorants or flavorings contained in the ingredients of the final 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 flavors are also determined if they are present in the sample and increase the value but have nothing to do with the oxidation of the oil.

This means that these methods cannot be used to analyze naturally colored oils, such as krill and salmon oil, or oils with coloring properties, such as rosemary extract, because the anisidine value is increased by the naturally occurring pigments [3]. Therefore, if the end customer wants to know the actual TOTOX value of the oil, they need the TOTOX value of the crude oil. Therefore, reputable laboratories only determine these values ​​in the final product after explicitly stating that the method is not intended for algal oils with additives and that the additives would distort the results [3].

Literature:
1. Implementing Regulation (EU) 2021/1326, 10 August 2021
2. Instructions for the determination of the Totox number and the DGF standard methods C-VI 6a (02) and C-VI 6e (05) for the determination of the peroxide number and the anisidine number; German standard methods for the analysis of fats, fat products, surfactants, and related substances; GA FETT, July 2012
3. 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

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

The mixed tocopherols from sunflower oil are vitamin E. The total content in the product is max. 0.5%, i.e. less than 5 mg/1 ml.

No, the Schizochytrium strain does not contain phytoestrogens, nor are they used during the production process. Therefore, the product is phytoestrogen-free.

Our special edition "PURE Algae Oil" should always be stored in the refrigerator (even before opening) and consumed by the printed best-before date. Storing the oil in the freezer will extend its shelf life.

You can mix the algae oil into food or drinks. However, we recommend that the drinks and food be lukewarm at most to avoid damaging the high-quality fatty acids.