Organic compounds -- part of the class 532-570 series – Organic compounds – Fatty compounds having an acid moiety which contains the...
Reexamination Certificate
1999-06-01
2001-12-18
Carr, Deborah D. (Department: 1621)
Organic compounds -- part of the class 532-570 series
Organic compounds
Fatty compounds having an acid moiety which contains the...
C554S002000
Reexamination Certificate
active
06331643
ABSTRACT:
The present invention relates to a method for preservation of olive oil, in particular extra-virgin olive oil.
Olive oil is a product which has extremely complex organoleptic and chemical-physical characteristics. Simultaneous preservation of all these characteristics is essential in order for the product to have the specific taste, odour, and nutritive properties etc, which make it an extremely important component in a correct, balanced diet.
The preservation of olive oil in general, and extra-virgin olive oil in particular, is thus a very important process. At present it is carried out in steel containers, which are protected against light, at ambient temperature. In these conditions, in general the olive oil is characterised by a life which is not very long, and not longer than eighteen months.
As shown in the subsequent table 1, its chemical-physical characteristics already deteriorate substantially after six months' preservation at ambient temperature, in optimum conditions. For example, processes of oxidation of the fatty acids begin, which consequently make the product rancid.
These periods are incompatible with the present needs for the life of a product.
In fact since olive oil, and in particular extra-virgin olive oil, is a product which has a high production cost, it is very important to succeed in preserving it for as long as possible. In fact, a long life makes the production of olive oil, and in particular extra-virgin olive oil, more convenient and competitive, and for example allows it to be sold in distant countries, and to remain on sale for longer periods of time, before it has to be withdrawn because it is close to its “best before” date.
The method which is the subject of the present invention makes it possible to eliminate the disadvantages of the known art.
In particular, the subject of the present invention is a method for preservation of olive oil, preferably extra-virgin olive oil, characterised in that it comprises freezing or deep-freezing of the olive oil, as soon as it has been pressed, or within three months after being pressed, at a temperature of between −40° C., and 0° C., for a period of up to three years.
A further object of the present invention is a method for preservation of olive oil, preferably extra-virgin olive oil, characterised in that it comprises freezing or deep-freezing of the olive oil, as soon as it has been pressed, or within three months after being pressed, at a temperature of between −40° C. and 0° C., for a period of up to three years, said method being further characterised in that, before freezing or deep-freezing, the olive oil is filtered.
The method according to the present invention preferably comprises freezing or deep-freezing of olive oil at a temperature of between −20° C. and −10° C.
In the method according to the present invention, the filtering step can be carried out through any of the filtering techniques known to a person skilled in the art and, in particular, through percolation on cotton or with cardboard filters.
The method of preservation according to the present invention can be applied also to optionally flavoured olive oil, in particular extra-virgin olive oil.
A further object of the present invention is frozen or deep-frozen olive oil, in particular extra-virgin olive oil, according to the method of the present invention.
This method has the main advantage that it keeps the organoleptic and chemical-physical qualities of the product almost unchanged, for periods which are far longer than those which are permitted by the present preservation techniques.
In particular, the filtering step, carried out before submitting the product to freezing or to deep-freezing, allows the suspended particles to be filtered, thus avoiding the formation of deposits, removing water and mucilage.
Such step allows to obtain an improved preservation of the product during the freezing or deep-freezing and mainly after the thawing step.
The basic advantage of the method according to the present invention thus consists of providing a longer life of the product, as well as keeping virtually unchanged, or giving rise to extremely limited variation of, all the chemical-physical and organoleptic characteristics of the product which has just been pressed.
REFERENCES:
patent: 207551 (1925-05-01), None
A. Kaya, et al., Lebensmittel Wissenshcaft und Technologie, vol. 26, No. 5, pps, 464-468, “Oxidative Stability of Sunflower and Olive Oils: Comparison Between a Modified Active Oxygen Method and Long Term Storage,” 1993.
A. De Leonardis, et al., La Rivista Italiana Delle Sostanze Grasse, vol. 75, No. 8/9, pps, 391-397, “Evaluation of the Shelf-Life of Virgin Olive Oil,” 1998.
Martini Bernardi Neri
Martini Bernardi Sebastiano
Martini Bernardi Colantoni Niccoló
Carr Deborah D.
Oblon & Spivak, McClelland, Maier & Neustadt P.C.
Vivo S.r.l.
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