Egg Lipid

w3-PL-85 is a 85 % phospholipid-enriched fraction (Novel Food status 258/97/EC) from liquid egg yolk. It contains ± 7.0 % free fatty acid and ± 7.0 % cholesterol.
EYPL is the phospholipid fraction of egg yolk. It is obtained through a special aqueous process, so called Cosolute Induced Phase Separation (CIPS) and is exempt of all alcohol residues. EYPL is a good source of Long Chain Polyinsaturated Fatty Acids (LC-PUFAs), especially Arachidonic Acid (ARA) and Docosahexaenoic Acid (DHA). LC-PUFAs can be synthesised by the human body but there seems to be critical timing in Life (pregnant women, newborn, stressful active people, ageing people, hospital patients, etc) where a balanced source of these animal-derived ingredients is beneficial. Animal-derived PLs and, more specifically, egg yolk phospholipids (EYPLs), seem to be the most appropriate food vector for 'conditionally-essential' vitamins.

Egg oils (w6 & w3-EYNL) are natural oils extracted from standard and Columbus Eggs with a modern solvent-free technology. They are high added value oils, containing +/- 4% cholesterol, for use in dietary supplements, infant foods, cosmetics and pharmaceuticals.

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