Login| Sign Up| Help| Contact|

Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2017/130008
Kind Code:
Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its' consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C temperature at the softening for 30'. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to -18 0 C to -23° C. Due to this method the product maintains during the whole internal of freezing the colour and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.

VOLONAKIS, Asterios (16 Plateia Vasileos Konstantinou, Nea Smirni, Athens, 17121, GR)
Application Number:
Publication Date:
August 03, 2017
Filing Date:
December 21, 2016
Export Citation:
Click for automatic bibliography generation   Help
VOLONAKIS, Asterios (16 Plateia Vasileos Konstantinou, Nea Smirni, Athens, 17121, GR)
International Classes:
A23L3/36; A23D9/06
Domestic Patent References:
Foreign References:
Other References:
"Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy", 5 December 2012, INTECH, ISBN: 978-953-51-0883-2, article AMALIA PISCOPO ET AL: "Packaging and Storage of Olive Oil", XP055384629, DOI: 10.5772/51827
ANONYMOUS: "Apollo Olive Oil | Apollo Olive Oil", 31 December 2015 (2015-12-31), XP055383174, Retrieved from the Internet [retrieved on 20170620]
Attorney, Agent or Firm:
PANAGIOTIDOU, Effimia (3 Aristotelous Str, 54 624 Thessaloniki, GR)
Download PDF: