Title:
METHOD FOR OBTAINING OLIVE OIL AND AT LEAST ONE EXTRACT CONCENTRATED IN POLYPHENOLS AND A FUNCTIONAL INGREDIENT
Document Type and Number:
WIPO Patent Application WO/2018/178492
Kind Code:
A3
Abstract:
The invention relates to a method comprising the steps of: introducing (1) olives; separating (2) the stone from the skin and pulp of the olive; removing (3) the whole stone; electrically pulsing (4) the olive paste generated in the previous step; dehydrating (5) the pulsed olive paste to a moisture of less than 30% in a continuous vacuum drying device; separating (6) the oil by centrifuging the olive paste; dehydrating (8) the oil-free pulp to a moisture of less than 10%; and, lastly, applying supercritical fluids (9) (CO2 with or without modifier) to the oil-free dehydrated pulp, under conditions of agitation, pressure, temperature and time, thus obtaining olive extracts (10) and olive flour (11). The invention makes it possible to prevent the generation of waste, the consumption of water, the use of highly toxic solvents and the loss of the sensory quality of the oil, while improving yield and reducing the time required.
Inventors:
MATEO ANSÓN NURIA (ES)
Application Number:
PCT/ES2018/070281
Publication Date:
November 22, 2018
Filing Date:
March 29, 2018
Export Citation:
Assignee:
ISANATUR SPAIN S L (ES)
International Classes:
C11B1/00
Foreign References:
| ES2401288A1 | 2013-04-18 | |||
| ES2079322A1 | 1996-01-01 | |||
| ES2220090T3 | 2004-12-01 |
Other References:
PUERTOLAS E. ET AL.: "An overview of the impact of electrotechnologies for the recovery of oil and high -value compounds from vegetable industry:Energy and economic cost implications", FOOD RESEARCH INTERNATIONAL, vol. 80, 2016, pages 19 - 25, XP055548598
Attorney, Agent or Firm:
MONZON DE LA FLOR, Luis Miguel (ES)
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