North America's Largest Supplier of Krill Products
AQUACULTURE
FISH SCENTS & ATTRACTANTS
NUTRACEUTICALS
FISH SCENTS & ATTRACTANTS
NUTRACEUTICALS
ANTARCTICA KRILL ANALYSIS |
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ANTARCTICA KRILL MEAL |
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| 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) |
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| 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 |
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| 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 |
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| 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: