Abstract: The present invention relates to a process for preparing compositions of high concentrations of omega-3 fatty acids from krill. Furthermore, the invention relates to a composition comprising high concentrations of omega-3 fatty acids, and a lipid fraction from krill comprising high amounts of fatty acids with chain length C14 and C16.

Abstract: A method for extracting an unsaponifiable fraction from a renewable raw material selected among oilfruits, oleaginous seeds, oleoproteaginous seeds, seed husks, oil-yielding almonds, sprouts, stones and cuticles of fruits, high-fat raw materials from animals, algae, fungus or yeast, includes the following steps: a) dehydrating and packaging the renewable raw material, not resulting in any extraction of the fat; b) reactive crushing of the fatty packaged raw material in the presence of a light alcohol and a catalyst; c) evaporating the light alcohol; d) concentrating the liquid phase such as to obtain a concentrate including the unsaponifiable fraction diluted in fatty acid alkyl esters; e) saponifying the unsaponifiable concentrate; f) extracting the unsaponifiable fraction from the saponified mixture. The use of an unsaponifiable fraction or co-products obtained by implementing the method for preparing a composition such as a cosmetic, drug, food, or food additive or supplement is also described.

Abstract: This invention relates to krill oil and a method for manufacturing the same. The method comprises preparing krill, adding protease to the krill and performing enzyme reaction, extracting eicosapentaenoic acid, docosahexaenoic acid, phospholipids, and astaxanthin from the krill after performing the enzyme reaction, and mixing the extracted eicosapentaenoic acid, docosahexaenoic acid, phospholipids, and astaxanthin. The protease may comprise one or more chosen from serine alkaline proteases and metallo neutral proteases. The serine alkaline proteases may comprise proteases separated from Bacillus licheniformis and the metallo neutral proteases may comprise proteases separated from Bacillus subtillis and Bacillus amyloliquefaciens.

Abstract: A chemical composition of a molecular species mixture of phospholipids, purified to at least 85% purity through chromatography purification, the chemical composition contains enriched both sn-1-acyl fatty chains/sn-2-docosahexaenoic acid molecular species and sn-1-ether fatty chains/sn-2-docosahexaenoic acid molecular species, the phospholipids are selected from the group consisting of: phosphatidylcholine, phosphatidylserine and phosphatidylethanolamine. Methods using the above disclosed composition in mammals to treat various conditions.

Abstract: A chemical composition of a molecular species mixture of phospholipids, purified to at least 85% purity through chromatography purification, the chemical composition contains enriched both sn-1-acyl fatty chains/sn-2-docosahexaenoic acid molecular species and sn-1-ether fatty chains/sn-2-docosahexaenoic acid molecular species, the phospholipids are selected from the group consisting of: phosphatidylcholine, phosphatidylserine and phosphatidylethanolamine. Methods using the above disclosed composition in mammals to treat various conditions.

Abstract: Vinyl monomers having polyenic side chains derived from highly unsaturated fatty acids represented by the general formula: R1COOH wherein R1 is a C19-24 hydrocarbon having 5 or 6 unsaturated bonds, and the derivatives thereof. Vinyl monomers having polyenic side chains derived from highly polyunsaturated fatty acids and the polymers of said monomers can be provided. In addition polymers having double bonds in the side chain into which various functional groups can be introduced can be provided. Useful utilization of fatty acid esters remaining as the residue in distillation of fish oil can be provided.

Abstract: A multi-stage extraction process for extracting oil from naturally occurring oil-bearing organic materials. The oil, which is extracted, is inherent in the organic material by nature and is extracted in two or more extraction stages with an effective solvent at effective temperatures and pressures. The oil-bearing organic material is subjected to a vacuum between each extraction stage.

Abstract: A multi-stage extraction process for extracting fats and oils from cooked food products. The cooked food products can be plant-derived or animal-derived food products, particularly fried snack food products, such as potato chips. The method comprises treating the cooked food product in a two or more extraction stage with a suitable solvent at effective temperatures and pressures, wherein the food product is subjected to a vacuum between each extraction stage.

Abstract: Fish oil concentrates, having:.gtoreq.40% of long chain poly unsaturated fatty acids<20% of saturated fatty acids (C.sub.14 -C.sub.18)<15% oleic acid<12% C.sub.16:1 --fatty acidand with a weight-ratio:DHA=0.5-3.0EPAcan be obtained by a process involving the following stepssubjecting a fish oil to an enzymic conversionremoving free fatty acids or esters from conversion-productsubjecting product of above to enzymic hydrolysis, using 1.

Abstract: Processing methods and compositions of matter are disclosed for lipid fractions of sea cucumber intestinal mass and body wall tissue suitable for the healthfood industry and aquaculture feed pigment industry. A process and composition of matter description for obtaining a high protein de-lipidized, de-odorized meal is also disclosed.

Abstract: Fish oil concentrates, having:.ltoreq.40% of long chain poly unsaturated fatty acids<20% of saturated fatty acids (C.sub.14 -C.sub.18)<15% oleic acid<12% C.sub.16:1 -fatty acidand with a weight-ratio: ##EQU1## can be obtained by a process involving the following steps subjecting a fish oil to an enzymic conversionremoving free fatty acids or esters from conversion-productsubjecting product of above to enzymic hydrolysis, using specific lipase or partial glyceride-specific lipasewash and dry productre-esterify dried product.

Abstract: To enrich fat with polyunsaturated fatty acids and phospholipids a presscake is formed of iced fjord herring containing polyunsaturated fatty acids and phospholipids. The presscake is dissolved in a fat dissolving polar alcohol; the solids are separated; and the liquid evaporated until a precipitation of a first fat fraction occurs. The first fat fraction is separated; and evaporation resumed until the precipitation of a second fat fraction. The second fat fraction, with a higher content of polyunsaturated fatty acids and phospholipids than the first fat fraction, is separated from the remainder of the solution.