Omega-3 fatty acids oils are produced by a variety of industrial processes and techniques (extraction, refinement, concentration, stabilization) and raw materials whose composition varies according to species, geographical location, seasons, source, etc.

The quality indices of commercial Omega-3 fatty acids oils include characteristics (color, odor, taste), fatty acids composition and content (e.g., EPA, DHA) oxidative state (e.g., peroxide value, anisidine value, TOTOX), environmental contaminants (e.g., pesticides) and heavy metals (e.g., Lead, Cadmium, Mercury, Inorganic Arsenic). Primary and secondary oxidation of oils is caused by a complex and undesirable series of chemical reactions, which degrade their quality during processing and long-term storage and cause rancidity in oils with accompanying off flavours and smells.

Development / optimization stages at Omind aim to demonstrate the above-mentioned advantages at Laboratory and Pilot scales, using oils samples obtained from our industrial partners, at different stages of their production (from crude extracts to refined oils) and of variable quality grades (from good quality to oxidised or highly rancid oils).

After successful development /optimisation and technology transfer to our industrial partners, their processes should enable to:

• Minimize the impact of using raw materials of varying quality during the extraction processes.
• Replace or improve existing refining steps that are costly, time consuming, low-yield or environmentally unfriendly.
• Improve quality and extend shelf-life of oils by improving their characteristics and reducing primary and secondary oxidation products that causes rancidity in oils with accompanying off flavours and smells.
• Rejuvenate Omega-3 fatty acids oils that do not meet internationally recognized quality standards.