Lang
Anchovy oil
Engraulis ringens
Oil derived from Engraulis ringens and other species of the genus Engraulis (family Engraulidae).
| Fatty acid | Name | Range (%) |
|---|---|---|
| C14:0 | Myristic acid | 2.7–11.5 |
| C15:0 | Pentadecanoic acid | ND–1.5 |
| C16:0 | Palmitic acid | 13.0–22.0 |
| C16:1 (n-7) | Palmitoleic acid | 4.0–12.6 |
| C17:0 | Heptadecanoic acid | ND–2.0 |
| C18:0 | Stearic acid | 1.0–7.0 |
| C18:1 (n-7) | Vaccenic acid | 1.7–3.7 |
| C18:1 (n-9) | Oleic acid | 3.6–17.0 |
| C18:2 (n-6) | Linoleic acid | ND–3.5 |
| C18:3 (n-3) | Linolenic acid | ND–7.0 |
| C18:3 (n-6) | Gamma-linolenic acid | ND–5.0 |
| C18:4 (n-3) | Stearidonic acid | ND–5.0 |
| C20:0 | Arachidic acid | ND–1.8 |
| C20:1 (n-9) | Eicosenoic acid | ND–4.0 |
| C20:1 (n-11) | Eicosenoic acid | ND–4.0 |
| C20:4 (n-6) | Arachidonic acid | ND–2.5 |
| C20:4 (n-3) | Eicosatetraenoic acid | ND–2.0 |
| C20:5 (n-3) | Eicosapentaenoic acid (EPA) | 5.0–26.0 |
| C21:5 (n-3) | Heneicosapentaenoic acid | ND–4.0 |
| C22:1 (n-9) | Erucic acid | ND–2.3 |
| C22:1 (n-11) | Cetoleic acid | ND–5.6 |
| C22:5 (n-3) | Docosapentaenoic acid (DPA) | ND–4.0 |
| C22:6 (n-3) | Docosahexaenoic acid (DHA) | 4.0–26.5 |
| Parameter | Limit |
|---|---|
| Acid value | ≤ 3 mg KOH/g |
| Peroxide value | ≤ 5 meq active oxygen/kg |
| Anisidine value | ≤ 20 |
| Total oxidation (ToTox) | ≤ 26 |
Antioxidants, sequestrants, antifoaming agents, and emulsifiers are permitted in accordance with Tables 1 and 2 of the General Standard for Food Additives (CXS 192-1995), under food category 02.1.3.
Products must comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CXS 193-1995), as well as the maximum residue limits for pesticides and veterinary drugs established by the Codex Alimentarius Commission.
The origin of the raw material must be declared where applicable (e.g. wild/farmed for salmon), and the maximum astaxanthin intake must be declared for calanus oil if required by the country of sale, in addition to the general labelling requirements for prepackaged foods.
It is recommended that products be prepared and handled in accordance with the General Principles of Food Hygiene (CXC 1-1969) and the codes of practice for fish products and for the storage and transport of edible oils. Methods of analysis and sampling are defined in accordance with CXS 234-1999.