Debittering of olive oil

Details Debittering of olive oil Debittering of olive oil

1997-12-22

1999-12-07

Carr, Deborah D

Organic compounds -- part of the class 532-570 series

Organic compounds

Fatty compounds having an acid moiety which contains the...

554 7, 554175, 436183, 436262, 436267, 436271, 426601, 426615, 426417, 426419, C11B 302

Patent

active

059986417

ABSTRACT:
Olive oil with a high polyphenols content and a low bitterness is obtained by exposing olive oil to an emulsified water phase which exhibits enzymatic debittering activity and/or by emulsifying with a water phase with a high polyphenols content and evaporating the water phase.

REFERENCES:
Ciafardini et al, Applied and Environmental Microbiology, vol. 60, No. 11, pp. 4142-4147 (Nov. 1994).
Ranalli et al, Industrie Alimentari, vol. 33, No. 331, pp. 1073-1083 (1994).
Marsilio et al, Journal of the American Oil Chemists' Society, vol. 73, No. 5, pp. 593-597 1996.
Ciafardini et al, Chem. Mikrobiol. Trechnol. Lebensm., 17 (5/6), 172-177 (1995).
Research Disclosure, No. 378, p. 676, (Oct. 1, 1995).
Database WPI, Section Ch, week 9315, JP 05 059 390, 1991.
Ciafardini et al, Chem. Mikrobiol. Trechnol. Lebensm, 17(576), 172-177, 1997.
Abrob. of JP 5059390, 1991.

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