The reason why fish oil needs to be emulsified is mainly due to the following considerations:

1. Improve stability
Fish oil is rich in Omega-3 unsaturated fatty acids. These unsaturated fatty acids contain more double bonds, so they are extremely sensitive to light, oxygen, and heat, and are easily oxidized and lose their effectiveness.
Through emulsification, fish oil can be dispersed in water to form an emulsion. This emulsion can improve the stability of unsaturated fatty acids and reduce their contact with oxidizing external factors such as air and light, thereby extending the shelf life of fish oil.
2. Improve digestion and absorption rate
Unsaturated fatty acids in fish oil need to go through a series of processes before being absorbed by the human body, including the formation of chyle in the stomach, digestion by pancreatic lipase, and emulsification of bile to form micelles.
Emulsification technology realizes the lossless conversion of small oil particles in vitro, which is equivalent to setting up a pre-digestion process outside the human body. Through emulsification, fish oil can be dispersed in water in the form of smaller droplets, making it easier to be digested and absorbed by the human body.
Research data show that after taking emulsified fish oil, the Omega-3 content in plasma and the peak value of DHA+EPA are higher than those after taking non-emulsified fish oil.
3. Improve taste and convenience of eating
Fish oil itself has oily properties and a strong fishy smell, which makes it difficult for the public to accept it as a food and beverage.
Through emulsification, the taste of fish oil can be improved, making it smoother and mellower, eliminating the greasy taste, and creating possibilities for further seasoning.
Emulsified fish oil also provides a more convenient way of eating, such as independent packaging, so that people can tear open a pack and enjoy it anytime, anywhere.
In summary, fish oil emulsification can improve its stability, digestion and absorption rate, and improve taste and convenience of eating. These advantages make emulsified fish oil have a wide range of application prospects in different groups such as infants, young children, and adults.

So what equipment is needed for fish oil emulsification? Today I will introduce you to the relevant equipment!

Fish oil emulsification equipment is a mechanical device used to disperse fish oil into tiny droplets and evenly distribute them in another liquid (such as water). It is essential to improve the stability and bioavailability of fish oil. The following is a detailed introduction to fish oil emulsification equipment:

I. Main types

Emulsification Pump

Features: It has the characteristics of high efficiency, sterility, and continuous operation, and is suitable for large-scale production. Driven by a motor, the material moves at high speed in the narrow gap between the rotor and the stator to form turbulence, thereby achieving the effects of dispersion, emulsification, and crushing.

Application: It is widely used in the fields of medicine, food, etc., especially suitable for homogenous mixing of emulsions, suspensions, and colloids.

Laboratory high-speed homogenizing emulsifier

Features: It has high-speed shearing, collision and dispersion effects, and is suitable for the preparation and research and development of small batch samples.

Application: It is commonly used in laboratory environments for the preparation of fish oil emulsions, capsule contents, etc.

Vacuum emulsifier

Features: Emulsification operations under a vacuum environment can effectively reduce the degree of oxidation of materials during processing and protect the nutritional components and color of the product.
Application: Suitable for the production of advanced fish oil products, such as fish oil capsules containing emulsifiers, fish oil emulsion beverages, etc.

2. Working principle
The working principle of fish oil emulsification equipment is mainly based on physical effects such as high-speed shearing, collision, dispersion and homogenization. Through the relative movement between the rotor and the stator, the fish oil is dispersed into tiny droplets and evenly distributed in another liquid. At the same time, the combined effects of hydraulic shearing, centrifugal extrusion, high-speed cutting, impact and grinding during the emulsification process also help to improve the stability and uniformity of the emulsion.

3. Performance parameters
Processing capacity: Different models of fish oil emulsification equipment have different processing capacities, which can be selected according to production needs.
Speed: Speed ​​is one of the important factors affecting the emulsification effect. The high-speed rotating rotor can generate stronger shear force, thereby improving the emulsification efficiency.
Emulsification head form: The form of the emulsification head (such as batch and continuous) and the shear rate have a significant effect on the emulsification effect. Continuous emulsification heads usually have better stability and efficiency than batch types.
Material: The material of the emulsification equipment should have good corrosion resistance and wear resistance to ensure the long-term stable operation of the equipment.
IV. Selection recommendations
Choose according to production needs: Select the appropriate fish oil emulsification equipment model and specifications according to production scale, product requirements and other factors.
Pay attention to equipment quality: Select a manufacturer with good reputation and strength to ensure the quality and after-sales service of the equipment.
Consider equipment maintenance: Understand the maintenance cycle and maintenance cost of the equipment so as to better manage and maintain the equipment during subsequent use.
In summary, fish oil emulsification equipment plays a vital role in the fish oil processing process. Choosing appropriate equipment and using and maintaining it reasonably can significantly improve the stability and bioavailability of fish oil, and provide strong guarantees for the production of high-quality fish oil products.