ES2168997A1 - Procedimiento para la elaboracion de pasta de aceite de oliva. - Google Patents

Procedimiento para la elaboracion de pasta de aceite de oliva.

Info

Publication number
ES2168997A1
ES2168997A1 ES200002683A ES200002683A ES2168997A1 ES 2168997 A1 ES2168997 A1 ES 2168997A1 ES 200002683 A ES200002683 A ES 200002683A ES 200002683 A ES200002683 A ES 200002683A ES 2168997 A1 ES2168997 A1 ES 2168997A1
Authority
ES
Spain
Prior art keywords
olive oil
emulsifiers
stearin
break
extracted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
ES200002683A
Other languages
English (en)
Other versions
ES2168997B1 (es
Inventor
Miguel Nuria Grigelmo
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Aceites Borges Pont SA
Original Assignee
Aceites Borges Pont SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Aceites Borges Pont SA filed Critical Aceites Borges Pont SA
Priority to ES200002683A priority Critical patent/ES2168997B1/es
Publication of ES2168997A1 publication Critical patent/ES2168997A1/es
Application granted granted Critical
Publication of ES2168997B1 publication Critical patent/ES2168997B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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  • Fats And Perfumes (AREA)
  • Medicinal Preparation (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Se describe un procedimiento para la obtención de pasta de aceite de oliva, consistente en mezclar estearina, extraída del aceite de oliva tras un proceso de fraccionamiento, con uno o varios emulsionantes, calentando y agitando dicha mezcla hasta conseguir una mezcla homogénea, la cual cuando se enfría y alcanza la temperatura ambiente aumenta su viscosidad solidificándose. La viscosidad depende del tipo y de la concentración del (de los) emulsionante(s). Este procedimiento es susceptible de aplicación a la preparación de composiciones alimenticias, productos cosméticos o farmacéuticos.
ES200002683A 2000-11-07 2000-11-07 Procedimiento para la elaboracion de pasta de aceite de oliva. Expired - Fee Related ES2168997B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200002683A ES2168997B1 (es) 2000-11-07 2000-11-07 Procedimiento para la elaboracion de pasta de aceite de oliva.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200002683A ES2168997B1 (es) 2000-11-07 2000-11-07 Procedimiento para la elaboracion de pasta de aceite de oliva.

Publications (2)

Publication Number Publication Date
ES2168997A1 true ES2168997A1 (es) 2002-06-16
ES2168997B1 ES2168997B1 (es) 2003-06-16

Family

ID=8495572

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200002683A Expired - Fee Related ES2168997B1 (es) 2000-11-07 2000-11-07 Procedimiento para la elaboracion de pasta de aceite de oliva.

Country Status (1)

Country Link
ES (1) ES2168997B1 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010076318A1 (en) 2008-12-29 2010-07-08 Gourmed Diet, S.L. Emulsified spread based on olive oil and/or other vegetable oils and method for preparing it
IT202100009650A1 (it) * 2021-04-16 2022-10-16 Salix Srl Particella solida per microincapsulazione avente capacita’ autoemulsionante

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0035298A1 (en) * 1980-02-28 1981-09-09 Societe Des Produits Nestle S.A. Process for the solvent fractionation of olive oil stearine and related products
US5908655A (en) * 1997-10-21 1999-06-01 Danisco A/S Shortening system, products therewith, and methods for making and using the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0035298A1 (en) * 1980-02-28 1981-09-09 Societe Des Produits Nestle S.A. Process for the solvent fractionation of olive oil stearine and related products
US5908655A (en) * 1997-10-21 1999-06-01 Danisco A/S Shortening system, products therewith, and methods for making and using the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
GAVRIILIDOU, V. et al. "Chemical interesterification of olive oil-tristearin blends for margarines". International Journal of Food Science and Technology, 1991. Vol. 26, no 5, paginas 451-456. Pagina 452. Materials and Methods. *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010076318A1 (en) 2008-12-29 2010-07-08 Gourmed Diet, S.L. Emulsified spread based on olive oil and/or other vegetable oils and method for preparing it
IT202100009650A1 (it) * 2021-04-16 2022-10-16 Salix Srl Particella solida per microincapsulazione avente capacita’ autoemulsionante
WO2022219599A1 (en) * 2021-04-16 2022-10-20 Salix S.R.L. Solid microcapsule having self-emulsifying capacity

Also Published As

Publication number Publication date
ES2168997B1 (es) 2003-06-16

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