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    • 专利摘要:
    Olive oil that has a content of free fatty acids (AGL) of less than 0.1% by weight characterized in that said oil is cold-pressed oil and the process for the production of cold-pressed olive oil comprising the steps of : (a) crush the olive to form a paste of olive oil, distilled water and non-soluble solids; (b) malaxating the paste; (c) separating/decanting the olive oil from the non-soluble solids; (d) centrifuge the olive oil to remove the distilled water; wherein at least one solid particulate FFA adsorbent is added at least once before, during or after any step; thereby producing cold-pressed olive oil that has an AGL content of less than 1%. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2775348A1
    申请号:ES201930761
    申请日:2019-08-29
    公开日:2020-07-24
    发明作者:Pinchas Or
    申请人:Pinchas Or；
    IPC主号:
    专利说明:

    [0001] COLD-PRESSED OLIVE OIL HAVING A FREE FATTY ACID CONTENT OF LESS THAN 0.1%
    [0003] STATE OF THE ART
    [0004] Olive oil is mainly made up of triacylglycerols (triglycerides or fats) and contains small amounts of free fatty acids (FFA), glycerol, phosphatides, pigments, flavoring compounds, sterols, and microscopic pieces of olives. Triacylglycerols are molecules derived from the natural esterification of three fatty acid molecules with one glycerol molecule. All other vegetable oils that have been tested (Canola, Sesame, Corn, Rapeseed, Grapeseed) are also triacylglycerols with a similar overall structure. The differences are in the composition of the internal structure of the fatty acids and the type of fatty acids and their content (fatty acid profile). All oils, once obtained by cold or raw pressing, contain a variety of impurities and mainly free fatty acids that are withdrawn from the market by refining and deodorizing the oils (high temperature treatment). This report explicitly discusses two important oils: Virgin and Lampante, but the conclusions are similar for all other oils that have been tested.
    [0005] A fatty acid has the general formula: CH 3 (CH 2 ) nCOOH where n is normally an even number between 12 and 22. If there are no double bonds present in the molecule, the fatty acid will be called a saturated fatty acid. If a chain contains double bonds, it is called an unsaturated fatty acid. A single double bond produces a monounsaturated fatty acid. More than one double bond produces a polyunsaturated fatty acid.
    [0006] The main fatty acids in the triacylglycerols in olive oil are: Oleic acid (C18: 1), an omega-9 monounsaturated fatty acid. It constitutes 55 to 83% of olive oil; Linoleic Acid (C18: 2), an omega-6 polyunsaturated fatty acid that constitutes approximately 3.5 to 21% of olive oil; Palmitic acid (C16: 0), a saturated fatty acid that constitutes 7.5 to 20% of olive oil; Stearic acid (C18: 0), a saturated fatty acid that constitutes 0.5 to 5% of olive oil; Linolenic acid (C18: 3) (specifically alpha-linolenic acid), an omega-3 polyunsaturated fatty acid that constitutes 0 to 1.5% of olive oil.
    [0007] The composition of the fatty acids in olive oil is very unique, since it is very rich in oleic acid (> 60%), low in saturated fatty acids (palmitic and stearic <15 weight) and low in polyunsaturated fatty acids.
    [0008] Olive oil contains more oleic acid and less linoleic and linolenic acids than other vegetable oils, that is, more monounsaturated than polyunsaturated fatty acids. This makes olive oil more resistant to oxidation because, generally, the higher the number of double bonds in the fatty acid, the more unstable and easier to break down by heat, light and other factors is the oil. It is generally accepted that colder regions will produce an oil with more oleic acid than warmer climates.
    [0009] Triacylglycerols are normally made up of a mixture of three fatty acids. The most common in olive oil is oleic-oleic-oleic triacylglycerol (OOO), followed, in order of incidence, by palmitic-oleic-oleic (POO), then oleic-oleic-linoleic (OOL), then palmitic- oleic-linoleic (POL), then stearic-oleic-oleic (SOO) and so on.
    [0010] There are several properties of olive oil that are typical and serve as the oil's fingerprint. Those properties are quite general and include the fatty acid profile and the internal fatty acid composition (positions of the fatty acids on the glycerol backbone).
    [0011] Some properties and most of the physical characteristics are general and specific for all olive oils. These are summarized below:
    [0012] Density or specific gravity 0.9150-0.9180 at 15.5 ° C
    [0013] Viscosity 84 mPa.s (84 cP) at 20 ° C
    [0014] Specific heat 2.0 J / (g.) (C) or 0.47 Btu / (lb.) (F)
    [0015] Thermal conductivity 0.17 at 20 ° C
    [0016] Dielectric constant, e 3.1 at 20 ° C
    [0017] Density 920 kg / m3 at 20 ° C or 7.8 lb / Gallon of
    [0018] • Volumetric heat capacity 1,650 106 J / m3 at 20 ° C
    [0019] • Thermal diffusivity 10 x 10-8 m2 / s at 20 ° C
    [0020] • Boiling point 570 degrees Fahrenheit (298.89 ° C)
    [0021] • Calories per tablespoon Approximately 120 calories
    [0022] In general, the uniqueness and benefits of olive oil are predominantly attributed to oleic acid, a monounsaturated fatty acid of the cis configurational isomer. Monounsaturated cis has a very slow oxidation and, together with Very significant antioxidants that are present in cold-pressed olive oil, it is considered an oil resistant to oxidation.
    [0023] The "acidity" in olive oil is the result of the degree of decomposition of triacylglycerols, due to a chemical reaction called hydrolysis or lipolysis, in which free fatty acids are formed. Hydrolysis can occur chemically or enzymatically in olives during their growth and depends on the diversity of growing conditions. Hydrolysis can also occur during harvesting, transportation and storage, or during the hot or cold pressing stages.
    [0024] Hydrolysis requires water, and therefore at any stage where water is involved, hydrolysis can take place. Both acidic and alkaline conditions (acidic or alkaline pH) accelerate and enhance hydrolysis. The results of such hydrolysis release glycerol and free fatty acids (FFA) that are responsible for the acid value of the acidity. In some cases, as a result of partial hydrolysis, mono- and diglycerides are formed together with free fatty acids. Free fatty acids (percent) are also known as oil acidity and are expressed as the amount of titrated free fatty acids (expressed as oleic acid) in a given oil.
    [0025] Factors leading to high free fatty acidity in an oil include fruit fly infestation, delays between harvest and extraction (especially if the fruit has been bruised or damaged during harvest), fungal diseases on the fruit (gloesporium , macrophoma, etc.), prolonged contact between the oil and vegetation water (after extraction) and careless extraction methods. The storage of olives in heaps or silos to promote the enzymatic breakdown of the cell structure and therefore facilitate the release of oil (as is tradition in Portugal and other countries) certainly does not lead to producing a high quality, low acidity oil .
    [0026] Even oils made from fresh, healthy olives can have significant amounts of acidity, caused by abnormalities during the actual biosynthesis of the oil in the olive.
    [0027] Oil extracted carelessly and / or from poor quality fruit undergoes a very significant breakdown of triacylglycerides into fatty acids.
    [0028] Free fatty acidity is a direct measure of the quality of the oil and reflects the care taken from flowering and fruiting to the eventual sale and consumption of the oil.
    [0029] The oxidation of fatty acids is not a single reaction, but a complex series of reactions. When oil oxidizes, it produces a series of breakdown products in stages, beginning with primary oxidation products (peroxides, dienes, free fatty acids), then secondary products (carbonyls, aldehydes, triene) and finally tertiary products. Oxidation progresses at different rates depending on factors such as temperature, light, oxygen availability, and the presence of moisture and metals (such as iron). The type of oil influences the rate of oxidation. Olive oil, which is low in polyunsaturated fatty acids and rich in antioxidants, is very resistant to oxidation and the formation of peroxides or fragmented fractions (aldehydes and ketones). Other oils rich in polyunsaturated fatty acids have reactive double bonds between their carbon atoms, while they are much more sensitive to oxidation.
    [0030] Two important oxidation processes are common in vegetable and fruit oils: Auto-oxidation occurs by reactive oxygen species or "free radicals". It is temporarily prevented by the natural antioxidants in the oil that absorb these free radicals. When antioxidants are used, the oil ages quickly. Photooxidation occurs when oil is exposed to natural and / or artificial light sources (including halogen lights and store lights). It causes a serious deterioration of olive oil, since it can occur up to 30,000 times faster than autoxidation.
    [0031] The more rancid or oxidized the oil is, the more peroxides are present. The measurement of peroxides in olive oil is a very simple procedure that can be carried out in a certified analytical laboratory.
    [0032] Olive oil grades - Criteria
    [0033] The International Olive Oil Committee (IOC) criteria for olive oil specify the precise measurement thresholds that must be met by oils to be classified as extra virgin, virgin, etc. As long as the analytical parameters (AGL, VP and UV) exceed a given threshold, the oil is classified as the next lowest quality grade. There are several categories of olive oil and each is defined by its own appearance, specification and performance properties. Olive oil categorization based on IOC criteria:
    [0034] • Extra virgin olive oil - The highest quality of olive oil. Virgin olive oil that has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%) and whose other characteristics correspond to those established for this category in the IOC criteria.
    [0035] • Extra virgin olive oil represents less than 10% of the oil in many producing countries. Note that extra virgin olive oils vary widely in taste, color, and appearance. Their taste and aroma should reflect the fact that they were made from olives and they have some positive attributes (that is, they cannot be totally tasteless). They are not supposed to have aftertaste defects.
    [0036] • Virgin olive oil - Virgin olive oil that has a free acidity, expressed as oleic acid, of no more than 2 grams per 100 grams (2.0%) and whose other characteristics correspond to those established for this category in the criteria of the IOC.
    [0037] • Ordinary virgin olive oil - Virgin olive oil that has a free acidity, expressed as oleic acid, of no more than 3.3 grams per 100 grams (3.3%) and whose other characteristics correspond to those established for this category in the IOC criteria. This is an inferior oil with noticeable flaws. Although this olive oil is within the edible category, in most countries it is intended for refining or technical use
    [0038] • Lampante virgin olive oil that has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams (3.3%) and / or organoleptic characteristics and others corresponding to those established for this category in the criteria of the IOC. Its object is refining or its technical use. Lampante virgin olive oil comes from bad fruit or careless processing. It is not suitable for human consumption as is.
    [0039] • Refined olive oil - Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceride structure. It has a free acidity, expressed as oleic acid, of no more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those established for this category in the IOC criteria. This oil is obtained by refining virgin olive oils (not olive-pomace oils) that have a high level of acidity and / or organoleptic defects that are removed after refining. More than 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil, but it has been refined with the use of other chemical and physical filters. An outdated equivalent is "pure olive oil". Refined oil is generally tasteless, odorless, and colorless. Many countries consider it unfit for human consumption because of the bad taste, not because of safety concerns. I dont know It is officially described as "unfit for human consumption as is" in the IOC definitions, however.
    [0040] • Olive oil - Olive oil is the oil that consists of a mixture of refined olive oil and virgin olive oil suitable for consumption as is. It has a free acidity, expressed as oleic acid, of no more than 1 gram per 100 grams (1.0%). Cheap refined oil is mixed with tastier virgin oil. Some countries require a more specific designation. Most of the olive oil sold in the world belongs to this category. Different blends are made, with more or less virgin oil, to achieve different flavors at different prices. Oils described as "Light" or "Extra Light" in the United States fall into this category and are most likely made with a large proportion of refined oil.
    [0041] • Olive pomace oils - Pomace is the ground meat and bones that remain after pressing. Olive-pomace oil is the oil obtained by treating olive-pomace with solvents or other physical treatments, excluding oils obtained by re-esterification processes and any mixture with oils of other types. It is considered of a lower grade and is used for soap making or industrial purposes.
    [0042] • Crude olive-pomace oil - Crude olive-pomace oil is an olive-pomace oil whose characteristics correspond to those set for this category in the IOC criteria. It is aimed at refining for use for human consumption or for technical use. It is not really fit for human consumption as is.
    [0043] • Refined olive-pomace oil - Refined olive-pomace oil is the oil obtained from raw olive-pomace oil by refining methods that do not lead to alterations in the initial glyceride structure. It has a free acidity, expressed as oleic acid, of no more than 0.3 grams per 100 grams and its other characteristics correspond to those set for this category in the IOC criteria. It is generally refined using the same methods as refined olive oil, except that the raw product is raw olive-pomace oil rather than low-quality virgin oil. It is not considered fit for human consumption in many countries due to taste considerations.
    [0044] Olive-pomace oil - Olive-pomace oil is the oil that comprises the mixture of refined olive-pomace oil and virgin olive oil suitable for consumption as is. Has a free acidity of no more than 1 gram per 100 grams (1%) and its other characteristics correspond to those established for this category in the IOC criteria. In no case will this mixture be called "olive oil".
    [0045] US Specifications for Olive Oil - §52.1534 Olive Oil Grades
    [0046] • The "extra virgin olive oil from the USA" is a virgin olive oil that has an excellent taste and odor (median defects equal to zero and median fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of no more than 0.8 grams per 100 grams and meets the additional requirements outlined in §52.1539, as applicable.
    [0047] • "Virgin olive oil from the USA" is a virgin olive oil that has a reasonably good taste and smell (median defects between zero and 2.5 and median fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of no more than 2.0 grams per 100 grams and meets the additional requirements outlined in §52.1539 as applicable. Olive oil that falls within this classification will not be classified as "US Virgin Olive Oil" above (this is a limiting rule).
    [0048] • "US Virgin Olive Oil - Not for Human Consumption without Further Processing", sometimes referred to as "Lampante US Virgin Olive Oil", is a virgin olive oil that has a bad taste and odor (median of defects between 2.5 and 6.0 or when the median of defects is less than or equal to 2.5 and the median of the fruit is zero), a content of free fatty acids, expressed as Oleic acid, greater than 2.0 grams per 100 grams and meets the additional requirements outlined in §52.1539 as applicable. Olive oil that falls within this classification will not be classified as "US Virgin Olive Oil not suitable for human consumption without further processing" above (this is a limiting rule). Its object is refining or purposes other than food use. • "Olive oil from the USA" - is the oil that consists of a mixture of refined olive oil and virgin olive oils suitable for consumption without additional processing. It has a free fatty acid content, expressed as oleic acid, of no more than 1.0 gram per 100 grams, it has an acceptable smell and taste characteristic of "virgin olive oil", and it meets the additional requirements outlined at §52.1539 as applicable. Olive oil within this classification will not be classified as "US Olive Oil". above (this is a limiting rule). The maximum allowed level of total alpha-tocopherol in the final product is 200 mg / kg.
    [0049] • "Refined olive oil from the USA" It is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceride structure (basic glycerin-fatty acid structure). It has a free fatty acid content, expressed as oleic acid, of no more than 0.3 grams per 100 grams, it is tasteless and odorless.
    [0050] • Olive oil within this classification will not be classified as "US Refined Olive Oil" above (this is a limit rule). The addition of alpha-tocopherol is allowed to restore the natural tocopherol lost in the refining process. The maximum level is 200 mg / kg of total alpha-tocopherol in the final product.
    [0051] • Olive-pomace oils - classified based on the minimum criteria outlined in Table I, as appropriate. The hierarchy of grades from highest to lowest is olive-pomace oil, refined olive-pomace oil and raw olive-pomace oil.
    [0052] • Crude olive-pomace oil is the lowest level of quality among olive-pomace oils and must be refined before consumption.
    [0053] It is important to understand that the need to standardize the quality of olive oil for human consumption stems from the large amount of evidence showing that the consumption of vegetable oil with a high content of free fatty acids is detrimental to human health. Research has shown that high levels of free fatty acids (FFA) in the blood serum are associated with metabolic syndrome (MS), severe liver disease ( Gut, 1961,2, 304) and insulin resistance ( Lupus. 2013; 22 (1): 26-33). These findings and others, along with the growing consumption of vegetable oil, represent a growing need for a healthier cold-pressed olive oil, capable of being produced in an environmentally safe process.
    [0054] DESCRIPTION OF THE INVENTION
    [0055] Common vegetable oils are made up of glycerol molecules that are attached to 3 fatty acids. When vegetable oil is subjected to distilled water and degrading enzymes, free fatty acids (FFA) are released. The level of acidity of vegetable oil is measured by the content of AGL (in% by weight), this measurement is a key parameter to determine the quality and price of the oils. The high contents of FFA in vegetable oil make it less stable, prone to oxidation and to becoming rancid and unhealthy for human consumption. Normally the FFA levels of cold-pressed olive oil are above 1.5% by weight and higher. There is a growing need to produce cold-pressed olive oil that is low in GLA, has a longer shelf life, and is healthier for human consumption.
    [0056] It is noted that, in the content of the present invention, it is to be understood that the term " cold pressed olive oil " encompasses pure olive oil, which is not combined or mixed with any other vegetable oil, which is produced from the olive in a cold pressing process (that is, the oil is obtained by pressing the olive with a steel press). Although pressing produces heat through friction, the fruit is not precooked and consequently the oil is considered cold pressed, unlike solvent extraction and large-scale refining operations that strip the oil of natural antioxidants , vitamins and flavor).
    [0057] To date, no olive oil is produced in a cold press process that has GLA levels below 0.1%. The process of the present invention allows the production of a new and healthy vegetable oil. Therefore, the present invention provides cold pressed olive oil having a free fatty acid (FFA) content of less than 0.1% by weight.
    [0058] The invention further provides a process for producing cold-pressed olive oil having a FFA content of less than 0.1%; said process comprising the steps of: (a) grinding the olive to form a paste of olive oil, distilled water and insoluble solids; (b) malaxing the paste; (c) separating / decanting the olive oil from the insoluble solids (filtering said undissolved solids); (d) centrifuging the olive oil to remove the distilled water; wherein at least one solid particulate AGL adsorbent is added at least once before, during or after any step; thereby producing cold-pressed olive oil having a GFA content of less than 0.1%.
    [0059] It is noted that, in the content of the invention, the expression " at least one adsorbent of GLA in solid particulate form " refers to any compound or combination of compounds that is in the form of solid particles, that is immiscible in vegetable oil, capable of substantial separation from vegetable oil by means of usual separation / decantation processes and having a higher specific weight / density with respect to said vegetable oil. However, after mixing said adsorbent with vegetable oil, said compound or combination of compounds is capable of adsorbing free fatty acids contained in said vegetable oil or pressed paste of said vegetable oil on its surface.
    [0060] Furthermore, said at least one solid particulate AGL adsorbent is defined as a food grade compound, or combination of compounds, which is normally permitted for use in the food industry. It is further noted that said at least one solid particulate AGL adsorbent enables the production of vegetable oil which is defined as cold pressed and unrefined. The production process disclosed in the present invention does not require the use of elevated temperature. The use of said at least one adsorbent of GLA in solid particulate form allows the production of vegetable oil without altering any of the parameters and characteristics of the vegetable oil (such as flavor, color, boiling temperature, different content of FFA, levels of oxidation, etc.).
    [0061] The invention further provides a process for the adsorption and filtration of free fatty acids in cold-pressed olive oil. The invention further provides a process for producing cold-pressed olive oil having a FFA content of less than 1%; said "GLA adsorption / filtration process" comprising the steps of: (a) providing cold-pressed olive oil having a GLA content greater than 1% by weight; (b) adding to said oil at least one solid particulate AGL adsorbent and distilled water; (c) mixing said olive oil, distilled water, and said at least one solid particulate GLA adsorbent; (d) decanting / separating the olive oil and / filtering said at least one solid particulate GLA adsorbent; (e) centrifuging the olive oil to remove the distilled water; thereby producing cold-pressed olive oil having a FFA content of less than 1%.
    [0062] BRIEF DESCRIPTION OF THE FIGURES
    [0063] The subject matter considered as the invention is pointed out in particular and clearly claimed in the final part of the specification. The invention, however, in terms of organization and method of operation, together with the objects, features and advantages thereof, may be better understood by reference to the following detailed description when read with the attached figures in which: in figs. 1A-1D shows a schematic cold-pressing process of the invention to obtain the olive oil of the present invention.
    [0064] Figure 2 shows an embodiment of a process of the invention in which the FFAs in cold-pressed olive oil are adsorbed and then filtered.
    [0065] It will be appreciated that, for simplicity and clarity of illustration, the elements shown in the figures have not necessarily been drawn to scale. For example, the dimensions of some of the elements may be exaggerated with respect to other items for clarity. Additionally, where appropriate, reference numerals may be repeated between figures to indicate corresponding or analogous elements.
    [0066] DETAILED DESCRIPTION OF THE PRESENT INVENTION
    [0067] In the following detailed description, numerous specific details are set forth in order to provide a complete understanding of the invention. However, those skilled in the art will understand that the present invention can be practiced without these specific details. In other examples, well-known methods, procedures, and components have not been described in detail so as not to detract from the present invention.
    [0068] The present invention provides an olive oil having a free fatty acid (FFA) content of less than 0.1% by weight wherein said oil is cold-pressed oil.
    [0069] In some embodiments, said cold-pressed olive oil has a free fatty acid content of less than 0.1% by weight. In other embodiments, said olive oil has a FFA content of between about 0.1 and 0.05% by weight. In further embodiments, said olive oil has a FFA content of less than 0.05% by weight. In other embodiments, said olive oil has a FFA content of between about 0.05 and 0.01% by weight. In still other embodiments, said olive oil has a FFA content of less than 0.01% by weight.
    [0070] The invention further provides a process for producing cold-pressed olive oil having a FFA content of less than 0.1%; said process comprising the steps of: (a) grinding the olive to form a paste of olive oil, distilled water and insoluble solids; (b) malaxing the paste; (c) separating / decanting the olive oil from the insoluble solids (filtering said undissolved solids); (d) centrifuging the olive oil to remove the distilled water; wherein at least one solid particulate AGL adsorbent is added at least once before, during or after any step; thereby producing cold-pressed olive oil having a GFA content of less than 0.1%.
    [0071] The invention further provides a process for producing cold-pressed olive oil having a FFA content of less than 1%; said process comprising the steps of: (a) grinding the olive to form a paste of olive oil, distilled water and insoluble solids; (b) malaxing the paste; (c) separating / decanting the olive oil from the insoluble solids; (d) centrifuge the olive oil to remove the distilled water; wherein at least one solid particulate AGL adsorbent is added at least once before, during or after any step; thereby producing cold-pressed olive oil having a FFA content of less than 1%.
    [0072] In some embodiments of a process of the invention, said at least one solid particulate adsorbent is added in step (a). In other embodiments of the process of the invention, said at least one solid particulate adsorbent is added prior to step (a). In other embodiments of more than one process of the invention, said at least one solid particulate adsorbent is added in step (b). In some embodiments of a process of the invention, said at least one solid particulate adsorbent is added prior to step (b). In some embodiments of a process of the invention, said at least one solid particulate adsorbent is added in step (c). In some embodiments of a process of the invention, said at least one solid particulate adsorbent is added prior to step (c). Figures 1A to 1D provide the different embodiments of a process of the invention.
    [0073] In some embodiments of a process of the invention, said at least one solid particulate adsorbent is selected from silicate, TALC, ginger extract, coconut water extract, aloe vera extract, and any combination thereof.
    [0074] The invention further provides a process for producing cold-pressed olive oil having a FFA content of less than 1%; said process comprising the steps of: (a) providing cold-pressed olive oil having a FFA content greater than 1% by weight; (b) adding to said oil at least one solid particulate AGL adsorbent and distilled water; (c) mixing said olive oil, distilled water, and said at least one solid particulate GLA adsorbent; (d) decanting / separating the olive oil and filtering said at least one solid particulate GLA adsorbent; (e) centrifuging the olive oil to remove the distilled water; thereby producing cold-pressed olive oil having a FFA content of less than 1%.
    [0075] Figure 2 provides a schematic representation of such a process. Cold pressed olive oil is added to the mixing vessel and at least one solid particulate GLA adsorbent and distilled water and while the oil, then the solid undissolved particulate material adsorbing said GLA is removed. by oil filtration.
    [0076] In some embodiments of a process of the invention, the process produces olive oil that has a free fatty acid (FFA) content of less than 0.5% by weight. In some embodiments of a process of the invention, the process produces olive oil that has a free fatty acid (FFA) content of less than 0.1% by weight. In other embodiments, a process of the invention produces olive oil that has a free fatty acid content of between about 0.1 and 0.05% by weight. In additional embodiments, a process of the invention produces olive oil that has a free fatty acid content of less than 0.05% by weight. In still other embodiments, a process of the invention produces olive oil that has a free fatty acid content of between about 0.05 and 0.01% by weight. In other embodiments, a process of the invention produces olive oil that has a free fatty acid content of less than 0.01% by weight.
    [0077] The invention provides olive oil having a GLA content of less than 1%, which is produced by a process of the present invention. In some embodiments, said olive oil has a FFA content of less than 0.5% by weight. In other embodiments, said olive oil has a FFA content of between 1 and 0.5%. In some embodiments, said olive oil has a FFA content of less than 0.1% by weight. In other embodiments, said olive oil has a FFA content of between 0.5 and 0.1% by weight.
    [0078] Table 1 below shows the AGL levels achieved for olive oil samples of the invention using a process of the present invention:
    [0079] Table 1 - Olive oil of the invention
    [0081]
    [0082]
    [0084] Table 2 shows the AGL levels of olive oil samples before and after treatment by a process of the invention.
    [0085] Table 2 - FFA levels of olive oil before and after treatment
    [0087]
    [0089] AVER 2.05 0.017
    [0090] DT 0.9 0.007
    [0091] Range 0.5-3.85 0.01-0.03
    [0093] Although certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents will now occur to those skilled in the art. Therefore, it is to be understood that the appended claims are intended to include all modifications and changes that belong to the true spirit of the invention.
    权利要求:
    Claims (1)
    [0001]
    one. - Olive oil that has a content of free fatty acids (FFA) of less than 0.1% by weight characterized in that said oil is cold-pressed oil.
    - Olive oil of claim 1, which has a free fatty acid content of between approximately 0.1 and 0.05% by weight.
    - Olive oil of claim 1, which has a free fatty acid content of less than 0.05% by weight.
    - Olive oil of claim 1, which has a free fatty acid content of between approximately 0.05 and 0.01% by weight.
    - Olive oil of claim 1, which has a free fatty acid content of less than 0.01% by weight.
    process for the production of cold-pressed olive oil that has a GLA content of less than 1%; this process comprising the stages of:
    to. crush the olives to form a paste of olive oil, distilled water and insoluble solids;
    b. malaxar the pasta;
    c. separating / decanting the olive oil from the insoluble solids;
    d. centrifuge the olive oil to remove the distilled water;
    characterized in that at least one solid particulate AGL adsorbent is added at least once before, during or after any step; thereby producing cold-pressed olive oil having a FFA content of less than 1%.
    process according to claim 6, characterized in that said at least one solid particulate adsorbent is added in step (a).
    process according to claim 6, characterized in that said at least one solid particulate adsorbent is added before step (a).
    process according to claim 6 characterized in that said at least one solid particulate adsorbent is added in step (b).
    10. process according to claim 6, characterized in that said at least one solid particulate adsorbent is added before step (b).
    eleven. process according to claim 6, characterized in that said at least one solid particulate adsorbent is added in step (c).
    12. process according to claim 6, characterized in that said at least one solid particulate adsorbent is added before step (c).
    13. process according to any one of claims 6 to 12, characterized in that said at least one adsorbent in solid particulate form is selected from silicate, TALCO, ginger extract, coconut water extract, aloe vera extract and any combination of the themselves.
    14. process for the production of cold-pressed olive oil that has a GLA content of less than 1%; this process comprising the stages of:
    (a) providing cold-pressed olive oil having a FFA content greater than 1% by weight; (b) adding to said oil at least one solid particulate AGL adsorbent and distilled water; (c) mixing said olive oil, distilled water, and said at least one solid particulate GLA adsorbent; (d) decanting / separating the olive oil and filtering said at least one solid particulate GLA adsorbent; (e) centrifuging the olive oil to remove the distilled water; thereby producing cold-pressed olive oil having a FFA content of less than 1%.
    fifteen. - A process according to claim 14, characterized in that said at least one adsorbent in the form of solid particles is selected from silicate, TALCO, ginger extract, coconut water extract, aloe vera extract and any combination thereof.
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    同族专利:
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    GR20190100375A|2020-08-31|
    GR1009852B|2020-10-29|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US20170226444A1|2014-10-02|2017-08-10|Millstoneoils Ltd.|Compositions for reducing acidity|
    FR2618449B1|1987-07-23|1989-10-27|Synthelabo|PROCESS FOR PURIFYING OLIVE OIL|
    WO1994021765A1|1993-03-18|1994-09-29|Pq Corporation|Process for reducing contaminants in glyceride oils|
    CA2406910C|2000-01-05|2010-03-09|Michel Delmas|Process for refining animal and vegetable oil|
    CN109135920A|2018-09-29|2019-01-04|广州白云山汉方现代药业有限公司|A kind of acid stripping method of grease|
    法律状态:
    2020-07-24| BA2A| Patent application published|Ref document number: 2775348 Country of ref document: ES Kind code of ref document: A1 Effective date: 20200724 |
    2021-10-18| PC2A| Transfer of patent|Owner name: BEYOND OIL LTD Effective date: 20211011 |
    优先权:
    申请号 | 申请日 | 专利标题
    US201962795586P| true| 2019-01-23|2019-01-23|
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