Due to its high content of polyunsaturated fatty acids, fish oils are highly susceptible to oxidative spoilage and the rate of fish oil oxidation is significantly different from that of other oils.

Various factors govern the oxidative reactions that occur at centres of unsaturation. In addition to being affected by temperature and the degree of unsaturation, oxidation may be accelerated or retarded by various catalytic agents.

To help prevent or slowdown oxidation problems of fish oil used as such or incorporated in other applications or as a food supplement, Vitiva is offering specialty oxidation management solutions from SyneROX® family.

To learn more about our products contact our technical team.