When discussing whether High Shear Emulsifier is really necessary for the production of fish oil, we must first have a deep understanding of the production process of fish oil, the functional characteristics of the vacuum emulsifier, and the integration and application of the two in the production of modern food and health products. Fish oil, as a health food raw material rich in nutrients such as 0mega-3 fatty acids, its extraction and processing process is crucial to maintaining its active ingredients, stability and the quality of the final product.

And the vacuum emulsifier, as an efficient mixing and emulsifying equipment, plays an important role in improving product uniformity, stability and production efficiency.

# Overview of the production process of edible fish oil
The production of fish oil usually includes multiple links such as raw material processing, extraction, refining, deodorization, decolorization, concentration and packaging.

Among them, extraction is the key step in obtaining high-quality fish oil, and physical pressure, solvent extraction or supercritical carbon dioxide extraction are often used.

The extracted fish oil often contains impurities, free fatty acids and bad odors, so these unfavorable factors need to be removed through refining processes.

During the refining process, precise control of parameters such as temperature, pressure, and time is essential for protecting the active ingredients in fish oil.

### Function and application of vacuum emulsifier
As the name implies, vacuum emulsifier is a device that performs emulsification operations under vacuum.

Its main function is to mix two or more immiscible liquids (such as oil phase and water phase) into a uniform and delicate emulsion through high-speed shearing, collision and dispersion.

In the fields of food, cosmetics, medicine, etc., vacuum emulsifiers are widely used in the production of emulsions, creams, gels and other products.

Its unique vacuum environment can effectively reduce the degree of oxidation of materials during processing, protect the nutritional components and color of the products, and at the same time improve the stability of the products and extend the shelf life.

### Application of vacuum emulsifier in fish oil production
Although the basic production process of fish oil does not directly involve the emulsification step, vacuum emulsifiers play an irreplaceable role in the production of some advanced fish oil products (such as fish oil capsules containing emulsifiers, fish oil emulsion beverages, etc.).

These products often require fish oil to be mixed evenly with other ingredients (such as water, emulsifiers, stabilizers, etc.) to form a stable emulsion system. At this time, the advantages of the vacuum emulsifier are revealed:
1. **Protect active ingredients**: Emulsification under a vacuum environment can effectively reduce the contact between oxygen and fish oil, reduce the occurrence of oxidation reactions, and thus protect the active ingredients such as Omega-3 in fish oil from being destroyed.

2. **Improve stability**: Through a fine emulsification process, fish oil can be evenly dispersed in the water phase to form a stable emulsion, reduce the occurrence of stratification, precipitation, etc., and improve the overall stability of the product.

Therefore, if you want to make the fish oil delicate and exquisite, you must use a vacuum emulsifier!