Method for producing a protein phospholipid complex from a crustacean catch

A method of producing a stable protein phospholipid emulsion comprising the steps of

• a) disintegrating a crustacean catch to provide a disintegrated crustacean catch;
• b) contacting the disintegrated crustacean catch with a proteolytic enzyme to provide a hydrolyzed crustacean catch;
• and
• c) separating the hydrolyzed crustacean catch to provide a stable protein phospholipid emulsion.

A method of producing crustacean oil comprising the steps of

• a) disintegrating a crustacean catch to provide a disintegrated crustacean catch comprising protein;
• b) contacting the disintegrated crustacean catch with one or more proteolytic enzyme to provide a hydrolyzed crustacean catch without substantially denaturing the protein;
• and
• c) separating the hydrolyzed crustacean catch to provide a crustacean oil.

A method of producing a protein phospholipid complex comprising the steps of

• a) disintegrating a crustacean catch to provide a disintegrated crustacean catch comprising protein;
• b) contacting the disintegrated crustacean catch with a proteolytic enzyme to provide a hydrolyzed crustacean catch without denaturing the protein;
• and
• c) separating the hydrolyzed crustacean catch to provide a protein phospholipid complex, wherein the shell is not removed from the hydrolyzed crustacean catch during the separating step and is part of the protein phospholipid complex.

A method of producing a protein phospholipid complex comprising the steps of

• a) disintegrating a crustacean catch to provide a disintegrated crustacean catch comprising protein;
• b) contacting the disintegrated crustacean catch with a proteolytic enzyme to provide a hydrolyzed crustacean catch without denaturing the protein;
• and
• c) separating the hydrolyzed crustacean catch to provide a protein phospholipid complex comprising the steps of (1) separating shells from the hydrolyzed crustacean catch;
• (2) pasteurizing the hydrolyzed crustacean catch to inactivate the enzyme;
• (3) removing excess water by separation;
• and (4) adding shells back to the hydrolyzed crustacean catch to provide a protein phospholipid complex.