As essential fatty acids for humans, Omega-3 polyunsaturated fatty acids are indispensable for the proper functioning of skin, retina, cardiovascular system, and brain nerves. fish oil containing these active ingredients, predominantly in the natural 1812TG structure, has been globally recognized as one of the largest dietary supplement categories for decades.

In recent years, with growing consumer demand for high-quality fish oil, concentrated fish oil products have gained increasing recognition among end-users. Brands, CMOs, and consumers are pursuing higher EPA/DHA content in fish oil, leading to the market expansion of ethyl ester (EE) and re-esterified triglyceride (rTG) fish oils.

Ethyl ester (EE) fish oil consists of fatty acids bound to ethanol molecules. Re-esterified triglyceride (rTG) fish oil undergoes re-esterification processes, while the conversion rate is not 100%, resulting in a mixture of various fatty acids. Both processes involve ethanol usage. According to European Pharmacopoeia standards, rTG fish oil only requires ≥50.0% TG content, moreover EE and FFA content ≤5.0%.

Against this backdrop, Skuny Bioscience proudly announces the launch of its Natural Triglyceride (nTG) concentration fish oil through years of R&D and production. This groundbreaking technology delivers superior natural ingredients for brands and consumers.

Four Technological Breakthroughs Empowering Brand Upgrade：

1. 100% Natural Form:
Natural Triglyceride (nTG) maintains the original molecular structure found in nature, identical to human fat composition. Our low-temperature molecular distillation technology preserves natural molecular integrity without chemical solvents or EE residues.

2. Higher Stability:
nTG fish oil demonstrates significantly higher stability than rTG and EE forms. Typical nTG products contain ≥98% TG content, compared to 52%-94% in rTG oils. Research indicates higher TG content correlates with better stability. As shown in Table 1, nTG (Sample 3) maintains stable acid values (0.11-0.12 mg KOH/g) and peroxide values (0.016-0.032 g/100g) over three months, outperforming lower-TG samples. ^[1]

Table 1 Stability Comparison of Different TG Content Samples

3. Better Taste:
Using Skuny Bioscience’s unique MSET^® _{Faty Acids}, SOB/SET^® _{fatty acid}, and BtBLife^® _{fatty acid} technology platforms, the fish oil is deodorized. Particularly, the SOB/SET^® _{fatty acid} platform enhances product quality and stability by using specific protein enzymes to remove impurities that affect product quality and stability, giving the fish oil a natural, mild taste that makes consumption a pleasure.

4. Higher Bioavailability:
Studies show that the bioavailability of natural triglyceride fish oil is 3.5 times higher than that of EE form because the hydrolysis process of ethyl esters is slower than that of triglycerides. Omega-3 in triglyceride (TG) form is acted upon by pancreatic lipase in the intestines, while Omega-3 in ethyl ester (EE) form is only hydrolyzed when absorbed by intestinal endothelial cells (separating fatty acids from the ethyl carrier) ^[2,3,4]. Additionally, fatty acids with higher TG content are absorbed better than those with lower TG content, especially in the short term ^[5].

Skuny’s nTG fish oil achieves unprecedented breakthroughs in 100% natural form, stability, taste, and bioavailability, filling critical market gaps. Whether for fitness enthusiasts, cardiovascular risk groups, or health-conscious consumers, nTG fish oil represents the optimal choice for daily wellness management.

More than an ingredient innovation, nTG fish oil serves as a golden key to premium health markets. Begin your journey in high-end natural fish oil with Skuny’s Megafullife® nTG Fish Oil.

Visit Booth #4050 at Anaheim Convention Center, March 5-7, to explore:

• Exclusive nTG specifications

• Technical parameters

• Application solutions

Schedule meetings now for cutting-edge fish oil technologies!
Contact: info@skuny.com
www.skuny.com/en

References:
[1] Liu M, et al. China Oils Fats. 2024;49(3):78-81.
[2] Lawson LD, et al. Biochem Biophys Res Commun. 1988;152(1):328-35.
[3] Yang LY, et al. J Lipid Res. 1990;31(1):137-47.
[4] Dyerberg J, et al. Prostaglandins Leukot Essent Fatty Acids. 2010;83(3):137-41.
[5] Minton ST, et al. PLoS One. 2023;18(1):e0265462.