GB2427198A - Cooking oil containing camelina oil - Google Patents
Cooking oil containing camelina oil Download PDFInfo
- Publication number
- GB2427198A GB2427198A GB0510686A GB0510686A GB2427198A GB 2427198 A GB2427198 A GB 2427198A GB 0510686 A GB0510686 A GB 0510686A GB 0510686 A GB0510686 A GB 0510686A GB 2427198 A GB2427198 A GB 2427198A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oil
- camelina
- avocado
- cooking
- sesame
- 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.)
- Withdrawn
Links
- 239000003921 oil Substances 0.000 title claims abstract description 57
- 235000016401 Camelina Nutrition 0.000 title claims abstract description 17
- 241001234745 Camelina Species 0.000 title claims 7
- 239000008162 cooking oil Substances 0.000 title description 6
- 235000019198 oils Nutrition 0.000 claims abstract description 56
- 239000008159 sesame oil Substances 0.000 claims abstract description 18
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 18
- 239000008163 avocado oil Substances 0.000 claims abstract description 17
- 235000021302 avocado oil Nutrition 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 16
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 15
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 11
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 10
- 239000004006 olive oil Substances 0.000 claims abstract description 10
- 235000008390 olive oil Nutrition 0.000 claims abstract description 9
- 239000002600 sunflower oil Substances 0.000 claims abstract description 9
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 7
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 7
- 239000011709 vitamin E Substances 0.000 claims abstract description 7
- 229940046009 vitamin E Drugs 0.000 claims abstract description 7
- 239000000470 constituent Substances 0.000 claims description 4
- 244000197813 Camelina sativa Species 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 description 10
- 235000006708 antioxidants Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 4
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 4
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 4
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 4
- 239000005642 Oleic acid Substances 0.000 description 4
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 4
- 235000021315 omega 9 monounsaturated fatty acids Nutrition 0.000 description 4
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 230000003412 degenerative effect Effects 0.000 description 3
- 235000020778 linoleic acid Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 229930003799 tocopherol Natural products 0.000 description 3
- 239000011732 tocopherol Substances 0.000 description 3
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 2
- UIOFUWFRIANQPC-JKIFEVAISA-N Floxacillin Chemical compound N([C@@H]1C(N2[C@H](C(C)(C)S[C@@H]21)C(O)=O)=O)C(=O)C1=C(C)ON=C1C1=C(F)C=CC=C1Cl UIOFUWFRIANQPC-JKIFEVAISA-N 0.000 description 2
- 244000020551 Helianthus annuus Species 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 235000019463 artificial additive Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000019149 tocopherols Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 244000287680 Garcinia dulcis Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- ZZMNWJVJUKMZJY-AFHBHXEDSA-N Sesamolin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-AFHBHXEDSA-N 0.000 description 1
- ZZMNWJVJUKMZJY-UHFFFAOYSA-N Sesamolin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-UHFFFAOYSA-N 0.000 description 1
- OJVGWDJIYBTWDS-AFHBHXEDSA-N Sesamolinol Chemical compound C1=C(O)C(OC)=CC(O[C@@H]2[C@@H]3[C@@H]([C@H](OC3)C=3C=C4OCOC4=CC=3)CO2)=C1 OJVGWDJIYBTWDS-AFHBHXEDSA-N 0.000 description 1
- OJVGWDJIYBTWDS-UHFFFAOYSA-N Sesamolinol Natural products C1=C(O)C(OC)=CC(OC2C3C(C(OC3)C=3C=C4OCOC4=CC=3)CO2)=C1 OJVGWDJIYBTWDS-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000021068 Western diet Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- ZVQOOHYFBIDMTQ-UHFFFAOYSA-N [methyl(oxido){1-[6-(trifluoromethyl)pyridin-3-yl]ethyl}-lambda(6)-sulfanylidene]cyanamide Chemical compound N#CN=S(C)(=O)C(C)C1=CC=C(C(F)(F)F)N=C1 ZVQOOHYFBIDMTQ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 150000002432 hydroperoxides Chemical group 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000021084 monounsaturated fats Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
An oil suitable for cooking purposes contains Camelina oil and Avocado oil and/or Sesame oil. The oil preferably contains both Avocado oil and Sesame oil to which one or more further substances including olive oil. Vitamin E and oleic sunflower oil may be added.
Description
I
Cooking Oil This invention relates to oils suitable for cooking purposes.
There are three essential fatty acids which are especially beneficial in the human diet - Omega 3 (alpha linolenic acid - a polyunsaturate), Omega 6 (linoleic acid - also a polyunsaturate) and Omega 9 (oleic acid - a monounsaturate).
Most cooking oils presently in the marketplace are either rich in Omega 6 being obtained by solvent extraction, examples of which are sunflower, corn and soya oils, or rich in Omega 9 being produced by cold pressing, for example olive and avocado oils.
However such oils do not generally contain Omega 3 because it breaks down if exposed to heat. Omega 3 is vital for the maintenance of cells that can help to reduce hardening of the arteries, coronary heart disease, high cholesterol and high blood pressure. Although Omega 3 is found in fish, certain seeds and some green leaf vegetables, it has been found that there is a deficiency of Omega 3 in the modern diet.
The object of the invention is to provide an oil which contains a significant amount of Omega 3 and can be used for cooking purposes.
: : : :* According to the invention there is provided an oil suitable for cooking purposes which contains Camelina oil and at least one oil selected from a group comprising Avocado oil S'.'. andSesameoil.
* Camelina oil is obtained from the seeds of the plant Camelina sativa, usually by cold *:. pressing. It contains alpha linolenic acid (approximately 3 9%), linoleic acid (approximately 14%) and oleic acid (approximately 10%) which provides a combination of Omega 3, Omega 6 and Omega 9. Also the oil contains a high level of natural *..: antioxidants such as tocopherols that give it a unique oxidative stability. S. S
: It is known to use Camelina oil for cooking but it has been discovered that the addition of Avocado oil and/or Sesame oil provides a synergistic improvement in the product.
Avocado oil is obtained from the plant Persea Americana. Its major component is oleic acid (approximately 53%) providing a high amount of Omega 9. It has a relatively high smoke point (approximately 249 C) and therefore has an excellent resistance to the degenerative effects of heat.
Sesame oil is obtained from the plant Sesamum indicum. It contains a large amount of linoleic acid (up to approximately 50%) so that it contains a high level of Omega 6, and also a considerable amount of oleic acid. It has a relatively high smoke point (approximately 210 C) so that it too is resistant to the degenerative effects of heat.. The oil contains sesamol and sesamolinol formed from sesamolin which give it antioxidant properties. Preferably toasted Sesame oil is used.
According to a further aspect of the invention there is provided an oil suitable for cooking purposes which contains Camelina oil and Avocado oil.
According to yet a further aspect of the invention there is provided an oil suitable for cooking purposes which contains Camelina oil and Sesame oil.
Preferably an oil according to the invention contains Camelina oil, Avocado oil and Sesame oil.
The synergism achieved by the invention resides in the effect of the antioxidants present in the constituent oils. In order to increase a vegetable oil's resistance to degredation by heat in the presence of oxygen it is necessary to add antioxidants. Nature has designed its own blend of these to accommodate a certain longevity of each lipid in the cellular structure of an organism. Naturally there is a fine balance of stability because the cell needs to modify the lipids either for building new structures or for eliminating the end product from the organism. Too effective resistance to oxygen may not be to the benefit of the cell. However producers of oils for cooking purposes need to find the most effective antioxidants themselves.
Each antioxidant has an efficiency dependant upon the target fatty acid part of the lipid molecule and as such can necessarily become specific. Therefore, in order to protect at :.:: :* maximum efficiency every possible target it would be necessary to add perhaps twenty or * * *. more antioxidants and quantitatively these would need to be adjusted pro rata according * ... to the content of each. It is accordingly necessary to try out various combinations of antioxidants taken from nature and match them as closely as possible to the types of fatty * * acids within the lipids.
: * In the oils provided by the invention there is an enhancement of their properties by virtue of the interaction between different antioxidants leading to an overall effect greater than *..: * the sum total of the effects of the individual antioxidants. This effect is achieved by the * * . natural antioxidants contained in the oils themselves without synthetic additives.
The mechanism by which a cooking oil thermally degrades is believed to include a free radical-initiated attack on the allylic carbon atoms in the oil leading to a chain reaction and propagation and termination culminating in an increase in stable dimers of various forms and also aldehydes from the decomposition of the hydroperoxides produced by autooxidation.
Thermal degredation is most pronounced in Omega 3 polyunsaturated oils. Such oils normally have a low resistance to attack from thermally initiated free radicals in an environment such as cooking. The heating of unsaturated lipid oils will, if conditions are right, allow the geometric isomers to change from the cis configuration to the trans form.
An increase in trans isomers and the decomposition products such as the aldehydes is detrimental to the quality of the oil.
S
The present invention prevents this happening by using natural free radical scavengers derived from the constituent oils themselves without the addition of synthetic additives.
These scavengers scavenge for newly produced free radicals and quickly quell their activity thereby limiting the extent of the degredation of the oil. Such scavengers are sesamol and sesamoline.
An oil according to the invention may contain other substances such as olive oil (obtained from the plant Olea europaea) and/or sunflower oil (commonly obtained from the plant Helianthus annuus). Both oils have excellent resistance to the degenerative effects of heat. Vitamin E (dalpha tocopherol) may be added to the oil to increase the tocopherols and thereby enhance its antioxidant properties.
Preferably, a cooking oil according to the invention contains Camelina oil, Avocado oil, toasted Sesame oil, oleic sunflower oil, olive oil and Vitamin E. In order to give the blend its optimum resistance to thermal degredation the amount of each component triacylglyceride must be carefully controlled, thereby achieving the required synergistic effect.
The constituents referred to are preferably in the following proportions (by volume):- : * Camelina oil 74 - 82% S...
Avocadooil 6-9% *.S.
*:*::* Oleic sunflower oil 5-8% * Olive oil 4 - 6% S..
S
Toasted Sesame oil 3 - 5% *1S* VitaminE l000ppm The preferred proportions (by volume) are as follows:- Camelina oil 77% Avocado oil 8% Oleic sunflower oil 6% Olive oil 5% Toasted Sesame oil 4% VitaminE l000ppm These proportions provide an oil which contains 25% Omega 3 and 25% monounsaturated fats. Laboratory results have shown that this oil does not appreciably break down when exposed to a heat source of 180 C for 20 minutes and does not significantly break down when used for stir frying meat and vegetables.
The invention therefore provides a unique cooking oil containing Omega 3 which maintains its stability during cooking and is an essential fatty acid known to be lacking in the modern western diet.
Although oils according to the invention have been devised primarily for use in cooking, they can be used as additives or dressings for foods, for example as salad dressings. * I. * I I I... * IS. * * II. * I. * S I * I. S..
I S. I
I
* S SI S. I S.
I SI
Claims (10)
1. An oil suitable for cooking purposes which contains Camelina oil and at least one oil selected from a group comprising Avocado oil and Sesame oil.
2. An oil suitable for cooking purposes which contains Camelina oil and Avocado oil.
3. An oil suitable for cooking purposes which contains Camelina oil and Sesame oil.
4. An oil suitable for cooking purposes which contains Camelina oil, Avocado oil and Sesame oil.
5. An oil as claimed in Claim 3 or 4 wherein the Sesame oil is toasted Sesame oil.
6. An oil as claimed in any one of the preceding claims which also contains olive oil and/or sunflower oil.
7. An oil as claimed in any one of the preceding claims which also contains Vitamin E.
8. An oil suitable for cooking purposes which contains Camelina oil, Avocado oil, toasted Sesame oil, oleic sunflower oil, olive oil and Vitamin E.
9. An oil as claimed in Claim 8 wherein its said constituents are in the following * proportions (by volume):- a Camelinaoil 74-82% Avocado oil 6-9% * .* * : Oleic sunflower oil 5 - 8% Olive oil 4-6% *. * * .: Toasted Sesame oil 3 - 5% a. * * ** Vitamin E l000ppm
10. An oil as claimed in Claim 9 wherein the said proportions are as follows:- Camelina oil 77% Avocado oil 8% Oleic sunflower oil 6% Olive oil 5% Toasted Sesame oil 4% Vitamin E I 000ppm
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0510686A GB2427198A (en) | 2005-05-26 | 2005-05-26 | Cooking oil containing camelina oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0510686A GB2427198A (en) | 2005-05-26 | 2005-05-26 | Cooking oil containing camelina oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0510686D0 GB0510686D0 (en) | 2005-06-29 |
| GB2427198A true GB2427198A (en) | 2006-12-20 |
Family
ID=34834635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0510686A Withdrawn GB2427198A (en) | 2005-05-26 | 2005-05-26 | Cooking oil containing camelina oil |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2427198A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010149815A1 (en) * | 2009-06-26 | 2010-12-29 | Olifarma, S.L. | Olive-oil-based functional oils |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6117476A (en) * | 1999-01-04 | 2000-09-12 | Shaul Eger | Healthy food spreads |
| US20040137121A1 (en) * | 2001-07-09 | 2004-07-15 | Saul Eger | Lamellar liquid crystals in viscuous oil product |
| US20060093688A1 (en) * | 2004-04-25 | 2006-05-04 | Shaul Eger | Nutritional olive oil based compositions, and method of consumption thereof |
-
2005
- 2005-05-26 GB GB0510686A patent/GB2427198A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6117476A (en) * | 1999-01-04 | 2000-09-12 | Shaul Eger | Healthy food spreads |
| US20040137121A1 (en) * | 2001-07-09 | 2004-07-15 | Saul Eger | Lamellar liquid crystals in viscuous oil product |
| US20060093688A1 (en) * | 2004-04-25 | 2006-05-04 | Shaul Eger | Nutritional olive oil based compositions, and method of consumption thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010149815A1 (en) * | 2009-06-26 | 2010-12-29 | Olifarma, S.L. | Olive-oil-based functional oils |
| ES2351141A1 (en) * | 2009-06-26 | 2011-02-01 | Olifarma, S.L. | Olive-oil-based functional oils |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0510686D0 (en) | 2005-06-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |