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1. ES2499765 - PROCEDIMIENTO PARA REDUCIR EL AMARGOR Y PICOR DE UN ACEITE DE OLIVA.

Office
Spain
Application Number 201330438
Application Date 26.03.2013
Publication Number 2499765
Publication Date 29.09.2014
Grant Number
Grant Date 15.07.2015
Publication Kind B1
IPC
A23L 1/015
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
015Removal of unwanted matter, e.g. deodorisation, detoxification
C11B 3/00
CCHEMISTRY; METALLURGY
11ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
BPRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
3Refining fats or fatty oils
A23D 9/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
CPC
A23L 5/20
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
20Removal of unwanted matter, e.g. deodorisation or detoxification
Applicants ASOCIACION EMPRESARIAL DE INVESTIGACION CENTRO TECNOLOGICO NACIONAL AGROALIMENTARIO "EXTREMADURA" (CTAEX)
Inventors MONTANO GARCIA Alfonso Manuel
CARRASCO NEVADO Luis Enrique
Agents Carvajal y Carvajal y Isabel
Title
(ES) PROCEDIMIENTO PARA REDUCIR EL AMARGOR Y PICOR DE UN ACEITE DE OLIVA.
Abstract
(ES) La invención es un procedimiento para reducir los atributos de “amargor” y “picante” en un aceite de oliva, que comprende introducir oxígeno en dicho aceite de oliva a una concentración de entre 0,1 y 5 ml por litro de aceite y mes, durante un periodo de entre 10 y 120 días. La temperatura de dicho procedimiento puede oscilar entre 10 y 35°C.