For quality fish oils; the choice was EPAX<sup>®</sup>

For quality fish oils; the choice was EPAX®

For 180 years, the Norwegian brand EPAX® has supplied the whole world with marine ingredients of unparalleled quality. Nutergia and EPAX® share the same values and the same commitment to the environment.

Nutergia has chosen to use EPAX®, non-concentrated raw fish oil in ERGY 3 and SYNERBIOL to respect the natural proportions of EPA and DHA and to guarantee an overall supply of fatty acids: you could call it a lipidic totum (totality of lipids), because all the lipid components naturally occurring in fish are found in these oils, which makes Nutergia the only distributor of EPAX® raw oil in Europe!

Why choose EPAX® quality?

  • A brand which is a member of GOED (Global Organization for EPA and DHA omega-3) which represents the global industry in omega-3 fatty acids EPA and DHA. It is the benchmark in terms of quality standards. Imposes requirements for fishing methods, the fish used and the purity of the oils, etc.
  • Oils from wild fish caught by sustainable fishing methods that comply with the standards.
  • Guarantees oils free of antibiotics.
  • Oils from small fish at the start of the food chain, less contaminated by heavy metals.
  • High-purity oils because very strict standards have been set up: -54% of pollutants and -95% cadmium and mercury compared to the standards imposed by the GOED.

A cold extraction procedure for natural oils

The process of mechanical extraction used for EPAX® oils, cold extraction without solvent, is applied to obtain a natural non-refined fish oil.

The benefits: 

  • Cold extraction does not denature fatty acids.
    Heat tends to modify the structure of fatty acids, rendering them inactive or even harmful. 
  • Mechanical procedures, no chemical solvent used.
    No chemical residues in the finished product.
  • Production process guaranteed to involve no esterification of the fatty acids.
    Esterification is a chemical process which aims to dissociate the fatty acids that occur naturally in the oil in the form of triglycerides. Linked with an alcohol molecule, fatty acids, transformed into ethyl esters, are then sorted, selected and put back together to form new combinations of triglycerides with different properties
  • Systematic elimination of dioxygen (less than 1% of oxygen residues in the critical production steps) to keep a high-quality oil while limiting oxidation to the fullest extent.
    The presence of oxygen can be the source of oxidation (oxidative stress) altering the fatty acids and leading to rancidity in the oils.