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1. WO2014154914 - METHOD FOR INCREASING THE CONTENT OF PHENOLIC COMPOUNDS IN OLIVE OILS

Publication Number WO/2014/154914
Publication Date 02.10.2014
International Application No. PCT/ES2013/070198
International Filing Date 26.03.2013
IPC
C11B 3/00 2006.1
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 2006.1
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
A23D 9/007
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
007characterised by ingredients other than fatty acid triglycerides
A23D 9/02
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
02characterised by the production or working-up
C11B 1/10
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
1Production of fats or fatty oils from raw materials
10by extracting
C11B 3/006
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
006by extraction
Applicants
  • ASOCIACIÓN EMPRESARIAL DE INVESTIGACIÓN CENTRO TECNOLÓGICO NACIONAL AGROALIMENTARIO "EXTREMADURA" (CTAEX) [ES]/[ES]
Inventors
  • MONTAÑO GARCÍA, Alfonso Manuel
Agents
  • CARVAJAL Y URQUIJO, Isabel
Priority Data
Publication Language Spanish (es)
Filing Language Spanish (ES)
Designated States
Title
(EN) METHOD FOR INCREASING THE CONTENT OF PHENOLIC COMPOUNDS IN OLIVE OILS
(ES) PROCEDIMIENTO PARA AUMENTAR EL CONTENIDO DE COMPUESTOS FENÓLICOS EN ACEITES DE OLIVA
(FR) PROCÉDÉ PERMETTANT D'AUGMENTER LA TENEUR EN COMPOSÉS PHÉNOLIQUES POUR DES HUILES D'OLIVE
Abstract
(EN) The invention relates to a method for increasing the content of phenolic compounds in olive oils, including steps of olive milling, beating, solid-liquid separation and liquid-liquid separation, characterised in that it also comprises bringing into contact: olives, olive paste, olive oil or an emulsified aqueous phase at its natural pH, and an aqueous phase at a pH lower than 5 for a period of at least 15 seconds and at a temperature of between 15 and 35°C.
(ES) Procedimiento para aumentar el contenido de compuestos fenólicos en aceites de oliva, que incluye las etapas de molienda de aceituna, batido, separación sólido-líquido y separación líquido-líquido caracterizado porque comprende además una puesta en contacto de aceitunas, pasta de aceituna, aceite de oliva o una fase acuosa emulsionada a su pH natural con una fase acuosa a un pH inferior a 5, durante un tiempo de, al menos, 15 segundos, y una temperatura de entre 15 y 35°C.
(FR) La présente invention porte sur un procédé d'augmentation de la teneur en composés phénoliques pour des huiles d'olive, lequel procédé comprend les étapes comportant le broyage les olives, le malaxage, la séparation solide-liquide et la séparation liquide-liquide, ledit procédé étant caractérisé en ce qu'il comprend également une mise en contact des olives, de la pâte d'olive, de l'huile d'olive ou d'une phase aqueuse émulsionnée à un pH inférieur à 5, pendant une durée d'au moins 15 secondes, et à une température comprise entre 15 et 35°C.
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