How Emu Oil is Made

Once harvested, the emu fat is passed through microfilters and gently heated.  After being gently warmed and mixed the oil will become slightly opaque with a slight yellow colour. 

The oil hardens at lower temperatures and aesthetically, looks cloudy; The “cloudiness” is the separation of long chain and short chain fatty acid in the oil, which occurs when the oil is stored including encapsulated.

This is a good sign as it shows that the oil is “complete” and has not been tampered with or super refined. The cloudiness also disappears at certain ambient temperatures.

The American emu oil industry declare clear oil as “clean” and they ensure this with a process called molecular distillation, which produces highly manufactured oil and not a natural product. Triglycerides are transformed into ethyl esters and the biological activity is stripped from the oil.