1. Fish Oil Properties
Fish oil is for liquid and solid coexisted at normal temperature. The solid fat content varies by difference of fish species and growth environments.
Under normal circumstances, fish oil presents from brownish red to golden yellow with a strong smell of fresh fish. The melting point of fish oil is lower than or remains at 20℃, freezing point at 10℃ maximum, density is 0.91kg/m³ ~ 0.93 kg/m³.
Fish oil are very different than vegetable oil, the fatty acids in vegetable oil is mostly therapic acid but little of long chain fatty acids, while it reachs up to 1/4-1/3 of the total fatty acids content in fish oil, and sometimes even up to 1/2. The eicosapentaenoic acid(EPA) and docosahexaenoic Acid(DHA) in the fish oil is both belong to the OMEGA-3 high unsaturated fatty acid, which is a unique fat in fish species, normally accounting for 15%-30% of fish oil, but alomost not higher than 1% in vegetable oil. High unsaturated fatty acid will be easily oxidized at the circumstances of high temperature, light and aerobic conditions. Therefore, the storage of fish oil should be kept out of the sun and isolated from the air, adding anti-oxidants to help for long-term preservation.