Current krill oil extracts are liquid at room temperature and include only about 45-55% phospholipids. As the purity of phospholipids increases, the extracts become more viscous, making them difficult to handle and process. The invention mixes these pure materials with viscosity-reducing agents to make them amenable to processes such as encapsulation. Thus the invention retains the useful liquid characteristics of known krill extracts while providing much higher concentrations of phospholipids.
