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About Lyprinolâ
EXTRACTION
 The
harvesting of mussels
commences in the early
morning and continues
until mid afternoon.
The harvested mussels
are packed in 1 tonne
sacks for transport to
the processing plant
where they are stored at
4° C.
Processing commences
immediately as the
mussels arrive in the
plant and it is
completed within 24
hours, ensuring that the
mussels are in peak
condition.
The mussel flesh is
stabilized by a patented
process which protects
the non polar lipids
(Lyprinolâ) prior to
freezing in special
stainless steel trays
designed specifically
for the freeze drying
process.
Freeze drying which is
also known as
lyophilising, is a
process where the
moisture is removed from
the product under vacuum
without the application
of heat.
The now dried mussel
flesh is removed from
the freeze dryer as a
thin biscuit with a
moisture content of less
than 2%.
It is immediately
transferred to a
humidity controlled room
where the biscuit is
first broken down to
smaller parts and then
ground to a fine powder
in a specifically
designed mill.
After grinding, the
powder is packed into
heat sealed aluminium
foil bags and nitrogen
gas is inserted into the
bag by a special
process.
This removes any
residual oxygen, thus
ensuring an ideal
environment during
transport of the powder
to the final processing
plant in Germany and New
Zealand where the lipids
are extracted.
Note:
Limited information is
available in this
section due to the
confidential nature of
the extraction process.
EXTRACTION OF LYPRINOLâ
Lyprinolâ is derived
from stabilized green
lipped mussel powder via
use of the patented
supercritical fluid
extraction process. All
the stabilized mussel
powder is forwarded to
the German based
company, Flavex
Naturextrakte or
Nutri-Zeal in Nelson,
New Zealand, who are
both internationally
renowned for their
expertise in the field
of supercritical fluid
extraction.
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