Denomega has strong focus on sustainability! Denomega guarantees sustainability at all steps in our value chain. Denomega has full traceability for our cod liver oil, as we can track the oil used in every batch number all the way back to when the fish are caught.
February 28, 2018
Denomega’s Cod Liver Oil comes from wild Norwegian cod (Skrei) caught in Lofoten and Vesterålen, on the arctic coast of Norway.
The liver of the wild Norwegian Arctic cod is excellent raw material due to the size of the liver and its richness in omega-3 essential fatty acids (DHA and EPA) and vitamin D. The cod migrates from the Barents sea to spawn in the waters by Lofoten and Vesterålen. The fishing season is from January to April, when the cod is caught by local fishermen.
The cod is delivered daily to the local fisheries. The unique quality of the raw material is preserved by good processing and quality assurance at all stages in the value chain.
The Norwegian Arctic Cod is rated as the best managed cod species in the world.
Denomega is an active member of GOED and IFFO (International Fishmeal and Fish Oil Organization) Denomega has a stringent quality system with highly trained staff to ensure that the product quality always complies with our specifications.
Denomega received the prestigious ”iTQi Superior Taste Award” for the taste and quality of our Cod Liver Oil. iTQi is the leading independent Chef- and Sommelier- based organization dedicated to testing and promoting superior tasting food and drink from around the world.
Denomega has a commitment to quality in every step of the value chain. Our high quality standards demand that we only use fresh fish which are processed in a gentle manner. This award confirms that our focus on quality leads to better and healthier products!
When oils rich in polyunsaturated fatty acids are exposed to the oxygen in air, they easily oxidise. The first oxidation products that are formed are hydroperoxides. Hydroperoxides are measured as the Peroxide Value (PV). Hydroperoxides does not have odor or taste, but they are generally unstable and will easily decompose to secondary oxidation products that may give the oil a typical “fish oil flavour”. The PV can be said to be a snapshot of how much oxygen the oil has been exposed to recently. A high PV doesn’t necessarily mean that the oil tastes bad but it may mean that it will develop rancid odor and taste relatively fast compared to oil with lower PV.
Secondary oxidation products of polyunsaturated fatty acids may be volatile, low-molecular compounds with potent odor and taste, or oxidised triglycerides that may form oligomers. The volatile compounds comprises aldehydes, ketones, alcohols, hydrocarbons, acids etc. and some of these compounds have very low sensory thresholds so they may be noticeable even in very low concentrations. The level of unsaturated aldehydes is measured by the anisidine value (AV), which includes volatile compounds as well as core aldehydes that are part of triglyceride mother-molecules. The AV can be said to express the history of the oil. Oil with high AV may taste OK after processing, but the previous rough handling leading to the high AV may leave the oil more unstable in the long run. Due to this, we aim to keep our anisidine values low and to handle the oil very carefully throughout the process until it reaches the customers.
To assess the true quality of oils, the peroxide value should be evaluated together with the anisidine value. We state the Totox, which is 2 * PV + AV, on our certificates of analysis.
All natural fish oils contain some free fatty acids from the start. We have narrow limits for the free fatty acid content we allow in our crude oils, to ensure that we only use oil from fish that has been handled quickly after it emerges from the water. Any free fatty acids that may be present are basically removed through the processing, and the end products contain mainly triglycerides.
We analyse the fatty acid content of our oils in our own labs and generally quote the result in the Certificates of Analyses as area-% or mg/g values.
We also evaluate the color of the oil and other parameters depending on the product type. Environmental toxins and microbiological parameters are analysed in external, accredited laboratories.
We measure peroxide value, anisidine value, free fatty acids, and fatty acid composition according to official methods by the American Oil Chemists Society (AOCS). We subject our laboratories to internal round robin tests to ensure that we get the same test results for different samples at each location, and take part in the international AOCS laboratory proficiency test programs. Our maximum limits for oxidation parameters and free fatty acids are generally stricter than official limits in the European or US Pharmacopeias
International Sales & Marketing Manager, Denomega
Orkla Health AS
Tel: +47 98214865