Product description

Phospholipids (PLs) are amphiphilic molecules with an hydrophobic tail composed by two fatty acids joined together by an hydrophilic head, a glycerol molecule with a phosphate group. PLs conform the structure of the biological membranes and liposomes.

The most predominant PLs in marine sources such as salmon, tuna, rainbow trout and mackerel, is phosphatidylcholine, whereas phosphatidylethanolamine is shown to be the second most abundant. Phosphatidylinositol, phosphatidylserine, lyso-phosphatidylcholine, and sphingomyelin are found in smaller amounts.

One main difference with vegetable PLs is that marine omega-3 phospholipids (n-3 PLs) contain long-chain n-3 PUFAs.

Product application

Nutritional use: as emulsifiers in baked goods, instant drinks, dairy products, chocolate and margarine.

Cosmetics: emollients for skin care, hair care, make-up. Mainly used as vehicles or carriers in delivery systems (liposomes).

Pharmaceutical: antibacterial, antiviral and antitumoral activities, alleviate senescence, cognitive disfunctions, inflammatory diseases. There are no specific health claims approved by EFSA.

Raw materials

Fish roe: it is used for human consumption and is a rich source of n-3 PUFAs in PL form. Fish roe from herring, salmon, pollock, and flying fish contain between 38‑75 % of their lipids as PLs.

Krill oil (KO): it is extracted from the Antartic crustacean krill. High amount of PL-bound n-3 PUFAs (around 40%), in particular EPA and DHA.

Fish (oil): cold-water oily fish like salmon, sardine, anchovy, herring, or mackerel (1–1.5 % PLs).

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Competing Companies

Simplified process Scheme