Fortification of a vegetable fat with antioxidants

Details Fortification of a vegetable fat with antioxidants Fortification of a vegetable fat with antioxidants

A - Human Necessities

23

D

A23D 9/04 (2006.01) A23D 9/00 (2006.01) A23D 9/007 (2006.01) A23D 9/06 (2006.01)

Patent

CA 2327102

For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stability to oxidation. Their flavour has improved and often receives a higher appreciation than the flavour of the starting oil.

L'invention consiste à faire tremper pendant au moins un jour des olives dans de l'huile végétale, de préférence de l'huile d'olive, de manière que les polyphénols se diffusent dans l'huile environnante. L'accroissement de polyphénols dans cette huile est d'au moins 10 ppm. Les polyphénols migrants sont normalement des polyphénols liposolubles. Les huiles ainsi traitées présentent une résistance accrue à l'oxydation. Leur goût est amélioré et mieux apprécié que celui de l'huile de départ.

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