Instead of using molecular distillation where fish oils are repeatedly raised in temperature to 200 °c (390 °F), Minami Nutrition Uses an exclusive EFP* cO2 distillation process to concentrate Omega-3 fatty acids at a temperature of 35-50 °c (95 °F to 120 °F). This means that ~400% less heat is used as well as NO hexane. This reduces the chance that Omega-3 fatty acids are destroyed as well as no risk of trans fats. Under pressure and at low temperature, cO2 (gas chromatography) acts as a "fat-loving" solvent that pulls out the Omega-3 fatty acids from the fish oil.
This hexane-free extraction is innovative as it removes the 2 essential fatty acids, EPA and DHA, without altering their quality and maintaining their chemical integrity as essential dietary fats in the body. These Omega-3 fatty acids are then ready to be delivered to the body through supplementation and bolster health in their purest state, without pollutants.The diagram below illustrates the differences between EFP* cO2 distillation process used by Minami Nutrition and molecular distillation used by of other fish oil manufacturers. -Minami Nutrition
