FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS

FORTIFICATION OF A VEGETABLE FAT WITH ANTIOXIDANTS

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. Th e migrating polyphenols typically are fat soluble polyphenols. Treated oils show an i...

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Bibliographische Detailangaben
Hauptverfasser: VAN BUUREN, JAN, VAN PUTTE, KAREL PETRUS AGNES MARIA
Format: Patent
Sprache:eng ; fre
Schlagworte:
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung: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. Th e 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.