Quality criterion

Omega-3 form

The omega-3 form describes how omega-3 is present in the oil — rTG, EE or phospholipid. It must be considered separately from concentration.

Form

rTG

rTG share

92 %

EE share

< 8 %

Why it matters

rTG is the re-triglyceride form, closer to the natural form of fish oil. EE is an ethyl ester. Bioavailability can differ.

MVS reports the molecular form and rTG share — separate from concentration — and links to manufacturer declarations.

All criteria use the same page template — more can be added at any time.