Compositional guideline: Fish oil from the whole body of fish
Description of substance
Oil derived from raw, unprocessed or frozen whole body of finfish. It does not include oil derived from crustaceans or molluscs. This specification does not apply to those oils where an existing British, European or US pharmacopoeial monograph applies.
Specifications
| Test | Method* | Specification |
|---|---|---|
| Appearance and odour | Sensory | Pale yellow liquid, odour and taste slightly fishy, but not rancid. |
| Acid value | EP 1997 2.2.28/44 | Not more than 2.0 determined on 5.0 g |
| Iodine value | BP | 150 - 210 |
| Peroxide value | EP 1997 2.2.28/44 | Not more than 10 meq.O2/kg |
| Total Eicosapentaenoic acid and Docosahexaenoic acid | NS | Minimum 34 % |
| Arsenic | AOAC 986.15/0990.05 | Not more than 1.0 mg/kg |
| Cadmium | AOAC 986.15/0990.05 | Not more than 0.5 mg/kg |
| Lead | AOAC 986.15/0990.05 | Not more than 0.5 mg/kg |
| Mercury | AOAC 986.15/0990.05 | Not more than 0.5 mg/kg |
| Pesticides | BP | Complies |
| Polychlorinated biphenyls | NS | Not more than 0.5 mg/kg1 |
| * Alternative methods may be used where appropriate, if of comparable rigour. 1 These specifications are as outlined in the Food Standards Code (Issue 41) NS Not specified. Any analytical method of appropriate analytical rigour is acceptable. Details of methodology and validation may be requested by the TGA in some circumstances. EP = European Pharmacopoeia AOAC = Association of Official Analytical Chemists |
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