Fats and Glyceridic oils, fish
Fats and Glyceridic oils, fish
CAS: 8016-13-5
Molecular Formula:
Fats and Glyceridic oils, fish - Names and Identifiers
| Name | Fats and Glyceridic oils, fish |
| Synonyms | Promega Fish oil Fish Oil Krill oil Oils, fish Oele, Fisch- Fish Oil (1 g) Fats and Glyceridic oils, fish |
| CAS | 8016-13-5 |
| EINECS | 232-402-9 |
Fats and Glyceridic oils, fish - Physico-chemical Properties
| Melting Point | 31-45 °C |
Fats and Glyceridic oils, fish - Risk and Safety
| HS Code | 3824994100 |
Fats and Glyceridic oils, fish - Reference Information
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| fish oil preparation | the raw materials for making fish oil preparation are commonly found in mackerel, herring, tuna, flounder, salmon, cod liver, whale blubber, seal oil, etc., and a small amount of vitamin E is generally added to play an antioxidant role. Fish oil is a new resource food in my country. In a broad sense, fish oil is the fat of fish including cod liver oil, but the main functional components of fish oil generally refer to are DHA (twenty-two carbon hexaenoic acid) and EPA (Cicosapentaenoic acid), which has the effect of regulating blood lipids, and the main functional components of cod liver oil are vitamin A and vitamin D, and the main function is to prevent vitamin A and vitamin D deficiency. Infants under 1 year old do not need fish oil supplements if they are fed with breast milk or formula supplements (vitamin D supplements may be considered). |
| pay attention to people | liver disease (increased bleeding), fish and seafood allergy, AIDS, high dose of fish oil may reduce immune response (people with weak immune system should be vigilant), diabetes (high dose of fish oil may affect blood sugar stability), hypertension (people taking antihypertensive drugs may have low blood pressure individually). |
| fish fats | fatty fish rich in omega -3 fatty acids include: mackerel, tuna, salmon, sturgeon, anchovies, sardines, herring, trout, etc., of which about 1 gram of omega -3 fatty acids can be obtained every 2 taels (the actual situation will fluctuate greatly, this value is for reference only). Due to the fact that there are too many omega -6 fatty acids in the diet of Chinese people, more attention should be paid to the intake of omega -3 fatty acids. Because fish oil is easy to oxidize, eating fish is more efficient than eating preparations. The dietary guidelines for Chinese residents recommend that ordinary adults eat 75-100g of fish and shrimp every day [1]. However, considering the enrichment effect of heavy metals and environmental hormones in fish, it is recommended to eat small fish, such as salmon, which is less polluted than sharks. In the cooking method, try to choose steaming and roasting, frying will destroy its nutrition. People who do not eat fish can also consider linseed oil and nuts to supplement omega -3 polyunsaturated fatty acids. |
| consumption | ≤ 3g/day |
| applicable food category | 1. infants, pregnant women, lactating women and seafood allergy are not suitable for consumption. |
| approval date | 2013-12-24 |
| Announcement No. | Health and Family Planning Commission No. 16 of 2013 |
| announcement title | announcement on approving three new food raw materials such as grape leaves with teeth snake |
| Character | Dark red or reddish brown transparent oily liquid |
| Total phospholipids (g/100g) | ≥ 38 |
| DHA(g/100g) | ≥ 3 |
| EPA( g/100g) | ≥ 6 |
| category | toxic substances |
| flammability hazard characteristics | combustible, spicy and irritating smoke from the fire site |
| storage and transportation characteristics | warehouse low temperature, ventilation, drying |
| fire extinguishing agent | water, carbon dioxide, dry powder, foam |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 21:04:16
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