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An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the...

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Bibliographische Detailangaben
Hauptverfasser:	ANTON REID VAN IMMERSEEL, KESHAB LAL BANGULI, CORNELIS HOFMAN, KAREL PAM VAN PUTTE
Format:	Patent
Sprache:	tur
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. In order to prevent off-flavor formation the temperature of the donor oil is restricted to 0 DEG -65 DEG C.