The primary variables limiting a wide range of finished consumable products containing krill oil-based omega-3 EPA, DHA, carotenes(pigments as antioxidant) and phospholipids are cost, flavor and the amount of bioavailable omega-3. For these reasons, softgel capsules are the predominant application for delivering omega-3’s.
To overcome these problems the Tharos krill oil process was ideated in the first place.
The cost of softgel/encapsulated omega-3s can be less expensive because the oils are processed differently than those used in foods or beverages. The difference in cost between typical marine oils used in softgels and that of a food and beverage is often double if not triple for the latter according to Philip Bromley writing for August 2015 SupplySide Omega-3 Insights magazine.
The Tharos’ solvent-free, at-sea manufactured krill oil extraction technology results in a very low-cost ingredient suitable for various delivery presentations.
However, perhaps the biggest reason, and one that matches with cost, is flavor. Softgel encapsulated forms of omega-3s can be very effective because they help hide the typical and not-so typical fish oil flavor. When food-grade omega-3’s is first processed then deodorized, there should be no off flavor, just a clean oil taste. To maintain this for the long term it takes a lot of research into processing and production, which can yield differentiable alternatives to softgels such as powders, liquid concentrates, smoothies and beverages.
Having a marine oil extraction technology that processes extremely fresh raw material onboard, at-sea, not using any solvent-extraction process, results in a marine oil without any off flavor, no burps, no after taste. Just a pure mild taste and gentle smell marine oil.
We invite you to cut the krill oil of your preference delivered as a softgel/capsule for example, and smell and taste the krill oil you are about to consume. You should have any off flavor, just a marine, slightly sweet/crustacean, clean oil taste and smell.
Another contributing factor towards omega-3’s having limited methods of delivery in application is the type of finished product the omega-3 is fortified into and how much omega-3 EPA and DHA is in that product. The typical triglycerides presentation (for example 30% EPA:DHA fish oil) can’t match krill oil enriched phospholipids’ form. Our cell walls are composed of phospholipids in the first place, favoring omega-3 incorporation to the cell, where it should be.
As a reference, most fortified foods only offer 16 to 40 mg EPA and DHA per serving, while softgel capsules offer between 300 and 1,200 mg EPA and DHA per serving. For example, 75 tortillas must be eaten to equal the 1,200 mg EPA and DHA available in one softgel serving.
The one important thing you should know about krill oils: All current krill oils, without exception, come from a pre-manufactured ingredient, either dried krill meal, lipid/protein complex pellet or frozen raw krill blocks, all of them manufactured at-sea. These materials are then transported to port from where they are shipped to land facilities around the world, far from the fishing region where they were originally manufactured, and go through further on-land re-processesing that involves solvents used at any step of such process. Consequently, stability, flavor, color change, biological purity and residual solvents are compromised compared naturally-manufactured krill oils.
Current processing layouts impact product’s expected shelf life. We encourage the consumer to learn more about your krill oil. On shelf life for example, if it counts from when the original material was manufactured (dried meal, lipid/prot complex, frozen), or since the oil was extracted on-land.
Feel free to contract us to learn more about the krill oil industry in general and the type of krill oil you are about to consume.
