fish oil
Identification
| Name | fish oil |
| CAS Number | 8016-13-5 |
| FDA UNII | 2SGI54470C |
Regulatory
| FDA/DG SANTE Petitions, Reviews, Notices | GRN 97 |
| FDA Mainterm (IAUFC) | 8016-13-5 ; FISH OIL |
Physical Properties
| Appearance | colorless to pale yellow oily liquid (est) |
| Food Chemicals Codex Listed | No |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | skin conditioning |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | cosmetic agents, dietary supplements |
| Recommendation for fish oil usage levels up to | not for fragrance use. |
| Recommendation for fish oil flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
dry N-3
fish body oil
methuden
fish oil
fish oil concentrate
fishoil 18/12 TG
marinol C-38
marinol D-40
marinol DHA 20% powder
marinol emulsion
omega 3 fish oil
PubMed:
Review of patents and application of spray drying in pharmaceutical, food and flavor industry.
PubMed:
Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.
PubMed:
Oxidative stability and consumer acceptance of fish oil fortified nutrition bars.
PubMed:
Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil.
PubMed:
Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids.
PubMed:
Increasing omega fatty acid content in cow's milk through diet manipulation: effect on milk flavor.
PubMed:
Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent.
PubMed:
Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.
PubMed:
Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products.
PubMed:
Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
PubMed:
Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.
PubMed:
Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage.
PubMed:
Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
PubMed:
Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed:
Effect of dietary fish oil on fatty acid composition, lipid oxidation and sensory property of chicken frankfurters during storage.
PubMed:
Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination.
PubMed:
Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration.
PubMed:
Composition and properties of milk and butter from cows fed fish oil.
PubMed:
Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs.
PubMed:
Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise.
PubMed:
Genetic engineering of foods to reduce the risk of heart disease and cancer.
PubMed:
[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].