Krill Oil Quality and Labeling Standard

JHFC-S-043　Enacted: 7 September 2026 / Effective: the same day

Japan Certified Health Food Council (JHFC) — English translation of the standard. In case of discrepancy the Japanese text prevails. Japanese original

Japan Certified Health Food Council (JHFC)

Enacted: 7 September 2026 / Effective: the same day

Preamble (Rationale for Enactment)

Krill oil is a lipid extract obtained from krill and contains phospholipids, neutral lipids, pigments, and other constituents. A red appearance or the total amount of fatty acids alone cannot describe each fraction, and the applicability of oil testing methods to colored samples also requires verification. A dedicated standard is established to link the source organism and lipid classes from post-catch handling through lipid extraction, testing, and labeling.

Article 1 (Purpose)

This Standard establishes arrangements for raw material traceability, identification of lipid fractions, and testing of colored krill oil samples. Information disclosure shall follow the five criteria of JHFC-A-001, and the basis for labeling phospholipid and fatty acid amounts shall be evaluated for krill oil as a raw material category distinct from fish oil.

Article 2 (Scope)

This Standard applies to oils extracted from krill for food use and foods formulated with these oils. It includes liquid oils, capsules, emulsions, and powdered products, and the source species shall be identified in the application documentation. For products blended with fish oil or other oils, the krill-derived portion shall be treated separately. Krill powder itself, shell-derived raw materials, and isolates other than lipids are outside the scope of this document.

Article 3 (Terms and Definitions)

1. Raw krill records: Records of species, catch waters, catch unit, and the history of freezing, drying, and other handling up to extraction.
2. Lipid class: A fraction in an oil classified by structural differences, such as phospholipids or neutral lipids.
3. Phospholipid conversion: The calculation of phospholipid amount from the phosphorus or individual lipids measured, and the assumptions underlying that calculation.
4. Colored sample correction: Analytical verification to distinguish the contribution of naturally present pigments and similar constituents to a measurement.

Article 4 (Requirements)

1. Quality Requirements—Identity of the Source Organism and Lipids

The scientific name of the species shall be compared with catch documentation, and supporting documentation from before extraction shall be retained for cases where analysis of the oil alone cannot identify the species. The composition of phospholipids and neutral lipids shall be examined and cross-checked against the history of other oil additions. The business operator shall establish specifications for the relevant fractions, purity, and admixtures, and shall present evidence of authenticity by combining raw material records with lipid analysis.

2. Quality Requirements—Manufacturing Control of Post-Catch Handling and Extraction

The time and temperature history from catch through heating, freezing, or drying shall be recorded, and raw material storage and thawing shall be controlled. Extraction solvents, filtration, solvent removal, and phospholipid concentration operations shall be shown in the process flow chart. Removal of shell fragments and proteins shall be supported by process records and verification of residues. The lipid mass balance before and after concentration shall be checked, and traceability shall link extraction runs to filled products.

3. Testing—Distinguishing Phospholipids and Fatty Acids

The phospholipid analytes to be quantified by the third-party institution shall be clearly specified, and where conversion from total phosphorus is used, the contributions of inorganic phosphorus and similar substances and the basis for the conversion factor shall be validated. EPA and DHA shall each be quantified, and the proportion bound to phospholipids shall not be inferred from their amounts alone. The institution name, method, sample category, relevant lot, and contact point for inquiries shall be disclosed. Where a bound fraction is declared on the label, test results obtained after fractionation shall be available.

4. Quality Requirements—Testing of Oils Containing Pigments

Oxidation indicators shall be measured using methods checked for interference from oil color and lipid composition, and applicability shall be examined using sample blanks or measurements based on a different principle. The business operator shall establish specifications for oxidation, moisture, residual solvents, and similar parameters with supporting evidence. Tests for heavy metals, environmental contaminants, and similar substances shall be selected according to the catch environment and extraction method, and reasons for exclusions shall also be retained. Retention of red color shall not be used as a substitute for oxidation assessment.

5. Labeling Requirements—Overlap between Lipid Classes

The krill oil amount in the recommended daily intake shall be stated, and the amounts of phospholipids, EPA, and DHA declared as principal constituents shall be listed individually. As fatty acids form part of phospholipids and other lipids, the values in the individual fields shall not be added together and labeled as the total oil amount. Where a pigment amount is declared, the analyte shall be defined, and the amount shall not be calculated from the amount or color of the raw material oil. The breakdown on the label shall be compared with the analytical results table.

6. Storage Requirements—Capsule Shells and Moisture Absorption

Moisture absorption, separation, and contact with capsule shells for oils containing phospholipids shall be verified through storage tests. Leakage and migration into the capsule shell shall be observed, and the mass balance of the entire product, as well as the recovered oil, shall be examined. The business operator shall establish assessment specifications and shelf life for each packaging type, and shall label instructions for protection from light, moisture control, and handling after opening with supporting evidence. Differences from raw material stability documentation shall be recorded.

7. Precautions for Intake

The use of krill shall be clearly stated, and guidance for persons with crustacean allergies shall be established on the basis of product evaluation. Refining or oil extraction alone shall not be used as the basis for stating that relevant proteins are absent. Persons undergoing treatment or taking medication shall be advised to consult a physician. The precaution section shall be cross-checked against the complete ingredient list, including capsule shells and other oils, and documentation verifying residues.

8. Documentation Management

Raw krill records, test results by lipid class, and validation of colored sample correction shall be retained. [Official documentation on krill lipid extract](https://eur-lex.europa.eu/eli/dec_impl/2016/598/oj) shall be used for comparison with the raw material and extraction process, and numerical specifications from other countries shall not be transcribed as common thresholds for this document. The business operator shall establish a retention period, and a history of changes to analytical corrections associated with changes in the extraction method shall be retained.

Article 5 (Evaluation Categories)

Conformity: All requirements are met, and the source species, lipid classes, assessment of colored samples, and labeled breakdown correspond to one another.
Partial conformity: The supporting evidence for raw materials and principal tests is complete, and deficiencies and deadlines for supplementation are limited to matters such as public guidance on correction documentation.
Nonconformity: Total phosphorus is converted without qualification, quality is assessed solely from the red color of the oil, or fatty acids and phospholipids are added together with double counting.

Article 6 (Implementation)

A self-declaration of conformity shall be made specifying the source species and lipid fractions. The Council shall verify color correction and the labeled breakdown through the application documentation. Reassessment shall be conducted when catch waters, extraction solvents, concentration methods, or capsule shells change, and the residue testing plan shall be checked during periodic review.

Supplementary Provisions

This document shall take effect on 7 September 2026. Submissions for inquiries concerning lipid amounts shall distinguish the total oil amount from fraction amounts.

※ This Standard sets out evaluation criteria for information disclosure and quality management practices and does not guarantee the effects, efficacy, or safety of individual products.

This standard is an evaluation standard on information disclosure and quality management; it does not guarantee the efficacy or safety of any individual product. Businesses may make a self-declaration of conformity based on this standard, and the Council confirms declarations upon application.

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