Is Molecular Vacuum Distillation or Supercritical CO2 Distillation harmful to fish oils?
Both distillation processes are totally controlled and done for a short period of time, and neither process damages the oils in any way. The boiling temperature of fish oil is around 480°F, so exposing oils to much lower temperatures for distillation purposes is not harmful to the fish oils or their active constituents. A good example is cooking fish; typically the method for cooking fish is broiling or baking at temperatures up to 375°F, which does not compromise the quality of the good fats present in the fish. Furthermore, ReNew Life uses third-party testing conducted by IFOS to ensure the quality and purity of the oils.
