Processing

Please wait...

Settings

Settings

Goto Application

1. WO2012160226 - METHOD FOR PREVENTING TOTAL OR PARTIAL CRYSTALLIZATION OF OLIVE OIL DURING STORAGE AT LOW TEMPERATURE

Publication Number WO/2012/160226
Publication Date 29.11.2012
International Application No. PCT/ES2012/070347
International Filing Date 16.05.2012
IPC
A23B 7/015 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
015Preserving by irradiation or electric treatment without heating effect
A23L 3/30 2006.1
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
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
26by irradiation without heating
30by treatment with ultrasonic waves
CPC
A23D 9/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
A23V 2002/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2002Food compositions, function of food ingredients or processes for food or foodstuffs
C11B 3/005
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
005by wave energy or electric current, e.g. electrodialysis
Applicants
  • UNIVERSITAT DE LES ILLES BALEARS [ES]/[ES] (AllExceptUS)
  • FEMENIA MARROIG, Antoni [ES]/[ES] (UsOnly)
  • ADROVER OBRADOR, Simón [ES]/[ES] (UsOnly)
  • SIMAL FLORINDO, Susana [ES]/[ES] (UsOnly)
  • ROSSELLÓ MATAS, María Carmen [ES]/[ES] (UsOnly)
Inventors
  • FEMENIA MARROIG, Antoni
  • ADROVER OBRADOR, Simón
  • SIMAL FLORINDO, Susana
  • ROSSELLÓ MATAS, María Carmen
Agents
  • PONTI SALES, Adelaida
Priority Data
P20113085025.05.2011ES
Publication Language Spanish (es)
Filing Language Spanish (ES)
Designated States
Title
(EN) METHOD FOR PREVENTING TOTAL OR PARTIAL CRYSTALLIZATION OF OLIVE OIL DURING STORAGE AT LOW TEMPERATURE
(ES) PROCEDIMIENTO PARA EVITAR LA CRISTALIZACIÓN TOTAL O PARCIAL DEL ACEITE DE OLIVA DURANTE SU CONSERVACIÓN A BAJA TEMPERATURA
(FR) PROCÉDÉ DESTINÉ À ÉVITER LA CRISTALLISATION TOTALE OU PARTIELLE DE L'HUILE D'OLIVE DURANT SA CONSERVATION À BASSE TEMPÉRATURE
Abstract
(EN) The invention relates to a method for preventing the total or partial crystallization of olive oil during storage at low temperature, while retaining the physical/chemical and sensory properties, which includes the application of ultrasonic energy to said olive oil. The invention also relates to the olive oil obtained from said method.
(ES) La presente invención se refiere a un procedimiento para evitar la cristalización total o parcial del aceite de oliva durante su conservación a baja temperatura manteniendo a la vez las propiedades físico-químicas y sensoriales, que comprende la aplicación de ultrasonidos de potencia sobre dicho aceite de oliva. Así mismo, la presente invención también se refiere al aceite de oliva obtenido mediante este procedimiento.
(FR) La présente invention concerne un procédé destiné à éviter la cristallisation totale ou partielle de l'huile d'olive durant sa conservation à basse température, et permettant le maintient des propriétés physico-chimiques et sensorielles, qui consiste à appliquer des ondes ultrasonores de puissance sur l'huile d'olive. L'invention concerne également l'huile d'olive obtenue au moyen de ce procédé.
Related patent documents
Latest bibliographic data on file with the International Bureau