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1.发明授权METHOD OF PREPARING AN EDIBLE OIL, CHARACTERIZED BY AN INCREASED SHELF-LIFE, AND EDIBLE OIL OBTAINABLE BY SUCH METHOD 有权用于生产食用油，通过增加稳定性的方法是确定的，并通过此方法可用的烹调油
公开(公告)号：EP2416664B1
公开(公告)日：2016-03-23
申请号：EP09787699.9
申请日：2009-04-10
申请人： Costa d'Oro S.p.A.
CPC分类号： A23D9/04 , C11B5/0035 , C11B5/0085
摘要： Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.
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2.发明公开METHOD OF PREPARING AN EDIBLE OIL, CHARACTERIZED BY AN INCREASED SHELF-LIFE, AND EDIBLE OIL OBTAINABLE BY SUCH METHOD 有权用于生产食用油，通过增加稳定性的方法是确定的，并通过此方法可用的烹调油
公开(公告)号：EP2416664A1
公开(公告)日：2012-02-15
申请号：EP09787699.9
申请日：2009-04-10
申请人： Costa d'Oro S.p.A.
CPC分类号： A23D9/04 , C11B5/0035 , C11B5/0085
摘要： Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.
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