Fish oils in triglyceride form – NS 9445
Fish oils are a collective term for oils extracted from fish. These oils are rich in polyunsaturated fatty acids and are an important source of omega-3. As such, fish oils are commonly used as dietary supplements and as ingredients in so-called “functional foods.” Traditional cod liver oil and omega-3 products are often associated with a rancid taste.
The aim of the standard NS 9445 Fish oils in triglyceride form (TG) – Requirements for sensory quality is to make it easier to detect early rancidity. This contributes to more standardized, predictable, and stable quality, and to fewer product complaints. Today, reliable chemical methods for detecting early rancidity are lacking. However, sensory analysis—meaning smell and taste—can be used to assess the quality of fish oils. Based on sensory characteristics, fish oils are classified into three levels: gold, silver, and bronze.
Developed by industry experts
The standard was developed by committee SN/K 584 Fish Oils, with members from the following organizations: Calanus AS, Berg LipidTech AS, Epax Norway AS, GC Rieber Oils AS, Møreforsking Ålesund AS, KD Norway AS, Nordic Pharma Inc AS, Orkla Health AS, and Pharma Marine AS.
The foundation for the standard was laid through the research project "Qomega3 – Industry Standard for Marine Oils", funded by the Norwegian Seafood Research Fund (FHF). The project also included participation from Nofima, the Technical University of Denmark, and the University of Florence.
The standard was published in 2020 in both Norwegian and English.