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fish oil

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CAS Number: 8016-13-5
ECHA EC Number:232-402-9
Category:cosmetic agents, dietary supplements
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 97 Tuna oil View - notice PDF
GRN 98 Small planktivorous pelagic fish body oil View - notice PDF
GRN 102 Small planktivorous pelagic fish body oil View - notice PDF
GRN 105 Fish oil concentrate View - notice PDF
GRN 138 Fish oil View - notice PDF
GRN 193 Fish oil (predominantly sardine and anchovy); tuna oil View - notice PDF
GRN 539 Fish oil View - notice PDF
GRN 622 Emulsified fish oil View - notice PDF
FDA Mainterm (IAUFC):8016-13-5 ; FISH OIL
Physical Properties:
Appearance:colorless to pale yellow oily liquid (est)
Food Chemicals Codex Listed: No
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: skin conditioning
Dry n-3®
Blue Pacific Flavors
Methuden Fish Oil
Flavor: bland
OMEGA 3 with ANTIOXIDANT BLEND Features a breakthrough technology in emulsifying and deodorizing of Methuden Fish Oil in a water soluble and stable emulsion for beverages and other food applications. Blue Pacific's Omega 3 with antioxidant blend is available with 10% or 20% Methuden Fish Oil (Omega 3). They are ideal for fortifying juice beverages, salad dressings and other food products. Custom formulated Omega 3 emulsion or finished food or dietary supplement product development services are available upon request.
BOC Sciences
For experimental / research use only.
Fats and Glyceridic oils, fish
Fish Oil - Refined
Fish Oil Deodorised EPA-DHA
Omega 3 Fish Oil
Stepan Company
Stepan Company
Stepan Company
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
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.
Safety References:
European Food Safety Authority (EFSA) reference(s):

Conclusion on the peer review of the pesticide risk assessment of the active substance fish oil
View page or View pdf
Daily Med:search
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):8016-13-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:nwg
EPA/NOAA CAMEO:hazardous materials
Canada Domestic Sub. List:8016-13-5
Pubchem (sid):135352395
Other Information:
FDA Indirect Additives used in Food Contact Substances:View
FDA Listing of Food Additive Status:View
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 found in nature
 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].
refined fish-oil product concentrated in long-chain polyunsaturated omega 3 fatty acids; principal fatty acids are 5,8,11,14,17-eicosapentaenoic acid & 4,7,10,13,16,19-docosahexaenoic acid. tsca definition 2008: extractives and their physically modified derivatives. it consists primarily of the glycerides of c14-c18 and c16-c22 unsatd. fatty acids. (mixed fish).
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