Just wondering if anyone knows the melting point of omega 3 fatty acids?
I have heard that it’s quite low (i.e. -50˚C for DHA) but I can’t find any reliable information regarding this even after sifting through dozens of journals! (Well the ones I have access to).
I have also heard that it’s possible to use these melting points to judge the purity of fish oil by putting it in the freezer (approximately -18˚C from what I can tell).
There’s rife speculation on the internet that if fish oil capsules freeze in the freezer then they’re full of saturated fat - however after a quick look at SFA melting points indicates to me that they would be solid at room temperature and certainly in the fridge.
Some of the UFA melting points that I’ve been able to find indicate that most of these would freeze in a freezer but not the fridge (approximately 2˚C).
The variety of cheap fish oils (30% EPA + DHA combined) that I’ve experimented with don’t solidify in the fridge, but do in the freezer.
Note: even when the fish oil is frozen I get fishy burps!
So my conclusion is that the variety of cheap fish oil that I’ve experimented with do not contain much SFA, but mostly UFA… comments welcome!