ANTARCTICA KRILL ANALYSIS

ANTARCTICA KRILL MEAL

 
Product Composition Our Standard Standard Range*
       
PROXIMATE Protein, % min. 58 58 - 66
  Fat, % max. 18 12 - 18
  Moisture, % max. 10 7 - 10
  Crude Fiber, % max. 6 3 - 6
  Ash, % max. 13 5 - 13
MINERALS, VITAMINS, METALS & OTHERS Salt (as sodium chloride), % max. 3 2 - 3
  Calcium, % max. 3 2 - 3
  Potassium, % max. 0.4 0.2 - 0.4
  Phosphorus, % max. 1.4 1.2 - 1.4
  Fluorine, ppm max. 2000 1000 - 2000
PROTEIN QUALITY Digestibility, % max. 92 78 - 92
  TVN, mgN/100g max. 22 5 - 22
  Histamine, ppm max. 10 0 - 10
  Saturated Fat, % max. (of krill oil) 31  
  Omega 3's (polyunsaturated), %min. 29  
  Monounsaturated, % min. 30  
MICROBIOLOGICAL & Salmonella, CFU/g Absence  
OTHER QUALITY Listeria, CFU/g Absence  
  Shigella Absence  
  Aspergillus Absence  
  E.coli, MPN/g max. Absence  
  Coliforms, CFU/g max. <10  
  Clostridium, CFU/g max. <10  
  Enterobacterial, CFU/g <10  
  Dioxins, ng-WHO-TEQ/Kg max. 0.35 0.15 - 0.35
       
PHYSICAL SPECIFICATIONS Colour Pinkish to reddish
(depending on pigment content)
PIGMENT LEVELS ppm as Astaxanthin at shipment, min 100 100 - 300
STABILITY & REACTIVITY Krill Mean is considered an IMO (International Maritime Organization) product since its lipids content has been stabilized with liquid antioxidant which is added on-board at processing.
TRANSPORT INFORMATION Non-dangerous product for transportation. IMO (International Maritime Organization) allowance. Recyclable packaging.
INFLAMMATION & EXPLOSION Krill Meal is considered a non-flammable product and does not ignite when exposed to electrical or electrostatic sparks.
PROTEIN COMPOSITION      
(AMINO ACID PROFILE) Alanine 5.8  
  Arginine 4.6  
  Aspartic Acid 9.5  
  Glutamic Acid 12.6  
  Glycine 5.8  
  Histidine 1.4  
  Isoleucine 5.4  
  Leucine 7.3  
  Lysine 4.6  
  Methionine 2.5  
  Phenylalanine 4.9  
  Proline 5.2  
  Serine 3.2  
  Threonine 3.9  
  Tyrosine 2.7  
  Cysteine 1.2  
  Valine 5.7  
  Taurine 2.9  
(*) Analysis varies depending on fishing area & period of season
 

ANTARCTIC KRILL OIL

 
PRODUCED AT SEA AS BY-PRODUCT FROM DRIED MEAL PROCESS
       
PRODUCT COMPOSITION OUR STANDARD STANDARD RANGE*
       
PROXIMATE & OTHERS Lipids, % min. 99.5 99.5 - 99.9
  Moisture, % max. 0.5 0.1 - 0.5
  Vitamin E (tocopherals), 550 550 - 950
  ppm min.    
  Cholesterol, % max. 2.5 1 - 2.5
OIL QUALITY ** Polyunsaturated, % min. 8 8 - 15
  Monounsaturated, % max. 42 37 - 42
  Saturated Fat, % max. 45 43 - 45
  Acid Value (oleic acid), 0.4  
  % max.    
PHYSICAL SPECIFICATIONS Colour Red to strong red  
  Odor/Taste Fresh, typical marine oil  
PIGMENT LEVELS CLASS 1, ppm as min. 1,000  
  Astaxanthin at shipment    
  CLASS 2, ppm as min. 700  
  Astaxanthin at shipment    
  CLASS 3, ppm as <700  
  Astaxanthin at shipment    
STORAGE RECOMMENDATIONS Store in a cool dark place
net weight, storage minimum requirements
SHELF LIFE Minimum 2 years under above storage conditions.
**FATTY ACIDS COMPOSITION (AS % OF FATTY ACIDS)
       
POLYUNSATURATED   MONOUNSATURATED  
       
20:5W3 (EPA) 5.7 16:1W7 13.1
22:6W3 (DHA) 1.2 18:1W9 + 18:1W7 24.3
18:3W6 1.6 20:1W9 1.3
TOTAL POLYUNSATURATED 9.7% TOTAL MONOUNSATURATED 38.7%
       
SATURATED      
       
14:0 18.4    
16:0 22.0    
17:0 1.9    
18:0 1.3    
TOTAL SATURATED 43.6%    
 
 
All these following analysis are approximate. For our most recent product Certificate of Analysis, please click on the following links:
 
Food Grade Krill Meal
High Fat Krill Meal
High Protein Krill Meal