Preserving the oils’s organoleptic and nutritional qualities by delaying the oxidation of lipids.
Specialized in marine oils, Seanova has developed a process allowing to combat the oxidation of lipids by fully increasing their stability. Therefore it allows to preserve the nutritional and organoleptic qualities, and the oils’s lifetime (marine or vegetable): the XO® process.
The oxidation of lipids is a chemical deterioration caused by the presence of metals, oxygen, acidity, chlorophyll, water or light, and which is acting on the double bond of unsaturated fatty acids. Oils with high amount of polyunsaturated fatty acids are more likely to be subject of that phenomenon of oxidation.
Seanova, through its expertise in the field of lipids, uses the XO® process in order to reinforce the oils’ stability thanks to natural antioxidant enrichment.
The XO® process guarantees the stability of polyunsaturated fatty acids according to the Rancimat Test*:
- Marine oils: omega-3 (EPA-DHA)
- Vegetable oils: omega-6 and omega-3 (α-linolenic acid)