Polysorbate 80 is an artificial chemical that's used in shampoos, cosmetics and some foods as an emulsifier. It can also be added to fish oils to lesson 'fishy' reflux, and this certainly leaves a bad taste in our mouths. Because at Blackmores we prefer to use more natural ingredients, such as lemon and vanilla flavours, to keep our fish oils odourless. And it's our dedication to ensuring our products remain as naturally free from artifical chemicals as possible. Which means the only thing that's fishy about Blackmores Odourless Fish Oil is the goodness of the fish oil - without artificial flavours or chemicals such as polysorbate 80 - to help you be your best. Fish oil is a source of the omega-3 essential fatty acids. Essential fatty acids are incorporated into every cell membrane in the body, in the form of compounds called phospholipids. Cell membranes play the vital role of regulating what goes into, and what comes out of, each cell. The integrity and fluidity of the cell membrane is determined by the type of phospholipid that is available for the body to use. Cell membranes made up mainly of phospholipids derived from the essential polyunsaturated fatty acids are more fluid and function better than cell membranes made up of saturated fat or trans-fatty acids. A cell membrane working at optimal levels retains vital nutrients and electrolytes, has the ability to communicate with other cells. Fish oil inhibits triglyceride synthesis in the liver, therefore supporting a healthy cardiovascular system.