Process for production of omega-3 rich marine phospholipids from krill
A technology of krill and phospholipids, which is applied in the field of preparing high-quality krill meal and separating phospholipids from other lipids, which can solve problems such as expensive, unsuitable for processing, and energy consumption
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[0039] The method can be performed under a variety of processing conditions, some examples of which are given below.
[0040] "Fresh" krill below is defined as krill that has been processed immediately after harvest or within a sufficiently short time after harvest to avoid deterioration of quality (eg, hydrolysis or oxidation of lipids), or krill that has been frozen immediately after harvest. Fresh krill can be whole krill or by-products from fresh krill (ie after peeling). Fresh krill can also be krill frozen shortly after harvest or by-products from krill.
[0041] And "krill" also includes krill meal.
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