The process...
Our philosophy at Canadian Emu Oil Sask. Ltd. is to take emu oil and minimize intervention to maximize the biologic benefits in our product. We prefer to have the oil itself complemented with natural ingredients rather than to complement other ingredients with the oil.
Canadian Emu Oil Sask. Ltd. processes (renders) and refines emu fat. Our method includes minimal high temperature use (never more than 150 degrees Celsius), as high temperatures can affect the medicinal properties of the oil and alter the fatty acid composition. Also, we prefer not to add strong bases, chemically active clays, or other harsh chemicals to our oil. We aim to use optimal processing (rendering) techniques so we do not need to “clean up” after the first stage of rendered emu oil. To do so, proper fat management, storage, and rendering is essential.
Canadian Emu Oil Sask. Ltd. tests every rendered batch of emu oil for peroxide values and anisidine, and performs other tests as required or requested. A gas chromatograph printout is available upon request for an additional charge. We are currently working towards GMP (Good Manufacturing Practices).
Not all emu oil products are of the same quality. Second rate emu oil can have excessive water, protein and bacteria in it. A filter that is fine enough to remove bacteria and protein should be used during the refining process. We do not use hexane in our extraction process, nor any other agents that are mildly toxic, neurotoxic or carcinogenic, as they may be absorbed into your skin. It is also important to know that the emu oil has been nitrogen packed. This ensures a longer shelf life and a lower chance of the oil being oxidized.
Emu Oil Analysis Example
Fatty Acid Composition Percentage ( % )
C12:0 Lauric 0.07
C14:0 Tetradecanoic (Myristic) 0.33
C14:1 Myristoleic 0.09
C15:0 Pentadecanoic 0.04
C16:0 Hexadecanoic (Palmitic) 21.90
C16:1 Hexadecenoic (Palmitoleic) 4.33
C17:0 Heptadecanoic (Margaric) 0.10
C17:1 Heptadecenoic (Margaroleic) 0.00
C18:0 Octadecanoic (Stearic) 8.92
C18:1 Octadecenoic (Oleic) – Omega 9 51.61
C18:2 Octadecadienoic (Linoleic) – Omega 6 10.55
C18:3 Octadecatrienoic (Linolenic) – Omega 3 0.89
C20:0 Eisosanoic (Arachidic) 0.11
C20:1 Eicosenoic (Gadoleic) 0.47
C20:2 Eicosadienoic 0.08
C20:4n6 Eicosatetraenoic (Arachidonic) 0.07
C22:0 Docosanoic (Behenic) 0.00
C22:1 Docosenoic 0.00
Peroxide Value(meq/kg) 0.14
Anisidine Value 12.3
Colour (5 ¼” cell) 0.3 Red, 3.8 Yellow
