WO2004002234A1 - Dietary extra-virgin olive oil with omega-3 fatty acids and relevant production technique - Google Patents

Dietary extra-virgin olive oil with omega-3 fatty acids and relevant production technique Download PDF

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Publication number
WO2004002234A1
WO2004002234A1 PCT/IT2003/000391 IT0300391W WO2004002234A1 WO 2004002234 A1 WO2004002234 A1 WO 2004002234A1 IT 0300391 W IT0300391 W IT 0300391W WO 2004002234 A1 WO2004002234 A1 WO 2004002234A1
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Prior art keywords
vitamin
extra
olive oil
virgin olive
added
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Application number
PCT/IT2003/000391
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French (fr)
Inventor
Andrea Serani
Original Assignee
Salov, S.P.A.
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
Priority claimed from IT2002RM000348A external-priority patent/ITRM20020348A1/en
Priority claimed from IT000181A external-priority patent/ITRM20030181A1/en
Application filed by Salov, S.P.A. filed Critical Salov, S.P.A.
Priority to AU2003280517A priority Critical patent/AU2003280517A1/en
Publication of WO2004002234A1 publication Critical patent/WO2004002234A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof

Definitions

  • Extra-virgin t olive oil is a well known natural product, obtained from the cold pressing of the fruit of the olive tree. This food product plays a primary role in the Mediterranean diet, which is already very well balanced, with regard to the intake of carbohydrates, vegetable fats and vegetable and animal proteins.
  • extra-virgin olive features the highest natural content of monounsaturated fatty acids (MUFAs) , which vary between 60 and 80%, in weight, of total fatty acid content, depending on the species of olives. This characteristic ensures that extra-virgin olive oil is stable against oxidation and attack by free radicals.
  • MUFAs monounsaturated fatty acids
  • the content of polyunsatured fatty acids PUFAs, essentially, linoleic a linolenic acids, a.k.a. essential fatty acids, or EFAs
  • PUFAs polyunsatured fatty acids
  • EFAs essential fatty acids
  • extra-virgin olive oil contains a large amount of polyphenols, anti-oxidant compounds and free radical receptors, which are very valuable for both stabilising oil and preventing cell ageing.
  • vitamin compounds present in extra-virgin olive oil are ⁇ - Tocopherol (Vitamin E) and ⁇ - Carotene (a precursor of Vitamin A) , which synergically prevent lipid peroxidation.
  • extra-virgin olive oil does not contain unsaturated fatty acids of the Omega-3 type with a number of carbon atoms in excess of 18.
  • the unsaturated fatty acids contained in extra-virgin olive oil are:
  • Eicosenoic Acid - a MUFA with 20 carbon atoms and unsaturation in the Omega-9 position.
  • the vitamin micro-components does not contain Pyridoxine (Vitamin B6) and has a medium-to- low content of Vitamin E.
  • omega 3 fatty acids which have a considerable nutritional importance, are: Eicosapentaenoic Acid (EPA) , which has 20 carbon atoms and 5 unsaturations, and Docosahexaenoic Acid (DHA), which has 22 carbon atoms and 6 unsaturations.
  • EPA Eicosapentaenoic Acid
  • DHA Docosahexaenoic Acid
  • fatty acids which are present in the form of triglycerids in fish oils, play a very important role vis-a-vis a number of disorders affecting the cardiovascular system, nervous system, skin and the osteoarticular system.
  • omega-3 acids are considered essential nutrients for cell and tissue metabolism, with beneficial effects on the transportation of cholesterol * and triglycerids, platelet aggregation, inflammatory processes, the. fluidity and elasticity of the endothelium membranes and on the nerve cells.
  • Recent studies have also detected beneficial effects with regard to hypertriglyceridaemia, hypercholesterinaemia, cardiovascular disorders, high blood pressure, vein insufficiency and micro- circulation, psoriasis and dermatosis, rheumatoid arthritis, pregnancy and breast feeding, dementia and nervous system disorders, retinopathies and sight disorders, inflammatory enteritis, mental disorders and depression, neoplasias, autoimmune disorders and diabetes. Thanks to its anti-oxidant action, vitamin E is considered the best friend of the heart and arteries. Individuals with high plasma levels of vitamin E are protected, within certain limits, from arrythmias, angina pectoris and heart attack.
  • LDL cholesterol in fact, contains vitamin E, which helps prevent oxidation and, therefore, the formation of a compound that is toxic for the artery walls.
  • Vitamin B6 which is also known as Adermine, plays an important role in the body, taking part (as a co- enzyme) in over sixty reactions, in particular, in the synthesis of adrenaline and noradrenaline. It is also fundamental for metabolising proteins and lipids, favouring the transformation of unsaturated fatty acids, participating in regulating cholesterol levels in the blood and acting on the metabolism of glucosides.
  • omega-3 fatty acids EPA and DHA
  • vitamin B6 and vitamin E
  • extra-virgin olive oil helps make this product a complete and pharmacologically active foodstuff for the overall protection of the body, in association with a regular intake of vegetable and animal proteins.
  • An alternative embodiment of the present invention envisages the addition of Vitamin A, together with Vitamin E, which is capable of preventing the lipid peroxidation of the cell membranes, inhibiting the effects of the free radicals.
  • This alternative embodiment ⁇ also has different biological functions, promoting the nutrition and resistance of the skin and the mucous membranes, especially of the eyes, intestine and lungs. It also helps synthesize proteins, the growth of new cells and the formation of visual pigments at the increase of resistance to infections.
  • Figure 1 shows the production process of the dietary extra-virgin olive oil with added omega-3 fatty acids.
  • Figure 2 shows the above-mentioned production process in the embodiment featuring the addition of vitamin A.
  • Vitamin B Pyroxidine Dipalmitate the production of dietary extra-virgin olive oil with added omega-3 fatty acids is produced in two stages : a ) preparation of an extra-virgin olive oil stock solution with the ingredients ; b) dilution of the stock solution in a suitable amount of extra-virgin olive oil , to obtain the desired concentration .
  • the attached figure shows the preferred embodiment : n the first production stage (a) , consisting in the preparation of the stock solution, the Vitamin B is heated to the fluidization temperature of approx . 70-80° C, by means of a cylindrical reactor heated with hot water at 80-90 ° C, agitating the vitamin with a forced draught of nitrogen . Once the complete fluidization of the vitamin B has been achieved, with the help of extra-virgin olive oil for its full recovery, the compound is transferred into a homogenising reactor, preventively filled with extra-virgin olive oil maintained at the preferred temperature of 40 ° , in an inert atmosphere .
  • phase two of the production process consisting in the dilution of the stock solution, this is pumped from the homogenising reactor. _into the underground tank, which contains the necessary amount of extra- virgin olive oil sufficient to obtain the finished product.
  • the complete ' homogenisation process takes place, (i) by agitation (with a forced draught of nitrogen) inside the underground tank, and (ii) by recirculation inside the reactor used to prepare the stock solution.
  • Vitamin E Acetate Vitamin E Acetate
  • Vitamin A Palmitate the production of dietary extra-virgin olive oil with added omega-3 fatty acids is produced in two stages : a ) preparation of an extra-virgin olive oil stock solution with the ingredients ; b) dilution of the stock solution in a suitable amount of extra-virgin olive oil , to obtain the desired concentration .
  • the attached figure ( 2 ) shows the production process relating to the alternative embodiment :
  • the Vitamin A is heated to the fluidization temperature of approx . 50-60 ° C, by means of a cylindrical reactor heated with hot water at 80-90° C, agitating the vitamin with a forced draught of nitrogen .
  • the compound is transferred into a homogenising reactor, preventively filled with extra-virgin olive oil maintained at the preferred
  • phase two of the production process consisting in the dilution of the stock solution, this is pumped from the homogenising reactor into the underground tank, which contains the necessary amount of extra- virgin olive oil sufficient to obtain the finished product.
  • the complete homogenisation process takes place, (i) by agitation (with a forced draught of nitrogen) inside the underground tank, and (ii) by recirculation inside the reactor used to prepare the stock solution.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

This invention relates to dietary extra-virgin olive oil with added omega-3 fatty acids (EPA and DHA), Vitamin B6 and Vitamin E, which help make this product a complete and pharmacologically active foodstuff for the overall protection of the body, in association with a regular intake of vegetable and animal proteins; an alternative embodiment of the present invention envisages the addition of Vitamin A, together with Vitamin E, which is capable of preventing the lipid peroxidation of the cell membranes, inhibiting the effects of the free radicals.

Description

Description
Dietary extra-virgin olive oil with added omega-3 fatty acids and relevant production technique
Technical field
Extra-virgin t olive oil is a well known natural product, obtained from the cold pressing of the fruit of the olive tree. This food product plays a primary role in the Mediterranean diet, which is already very well balanced, with regard to the intake of carbohydrates, vegetable fats and vegetable and animal proteins. Among vegetable oils, extra-virgin olive features the highest natural content of monounsaturated fatty acids (MUFAs) , which vary between 60 and 80%, in weight, of total fatty acid content, depending on the species of olives. This characteristic ensures that extra-virgin olive oil is stable against oxidation and attack by free radicals.
The content of polyunsatured fatty acids (PUFAs, essentially, linoleic a linolenic acids, a.k.a. essential fatty acids, or EFAs) ^varies, in the case of olive oil from the Mediterranean Region, between 5 and 19%, with an average of approx. 8%, in the case of Italian oil. The importance of the PUFA intake for nutritional purposes, which in the Mediterranean diet occurs with both extra-virgin olive oil and other vegetable oils, resides in the fact that they cannot be bio- synthesized by the body and that they are essential for growth.
Summary of the invention
Among its micro-components, extra-virgin olive oil contains a large amount of polyphenols, anti-oxidant compounds and free radical receptors, which are very valuable for both stabilising oil and preventing cell ageing. Among the vitamin compounds present in extra-virgin olive oil are α - Tocopherol (Vitamin E) and β- Carotene (a precursor of Vitamin A) , which synergically prevent lipid peroxidation.
Like all vegetable oils normally used for nutritional purposes, extra-virgin olive oil does not contain unsaturated fatty acids of the Omega-3 type with a number of carbon atoms in excess of 18.
The unsaturated fatty acids contained in extra-virgin olive oil are:
Palmitoleic Acid - a MUFA with 16 carbon atoms and double bond (unsaturation) in the Omega-7 position. Oleic Acid - a MUFA with 18 carbon 'atoms and unsaturation in the Omega-9 position.
Linoleic Acid - a PUFA with 18 carbon atoms and 2 unsaturations in the Omega-6 and Omega-9 positions. Linolenic Acid - a PUFA with 18 carbon atoms and 3 unsaturations^ in the Omega 3, Omega-6 and Omega-9 positions .
Eicosenoic Acid - a MUFA with 20 carbon atoms and unsaturation in the Omega-9 position. Among the vitamin micro-components, it does not contain Pyridoxine (Vitamin B6) and has a medium-to- low content of Vitamin E.
The omega 3 fatty acids, which have a considerable nutritional importance, are: Eicosapentaenoic Acid (EPA) , which has 20 carbon atoms and 5 unsaturations, and Docosahexaenoic Acid (DHA), which has 22 carbon atoms and 6 unsaturations.
These fatty acids, which are present in the form of triglycerids in fish oils, play a very important role vis-a-vis a number of disorders affecting the cardiovascular system, nervous system, skin and the osteoarticular system.
Moreover, omega-3 acids are considered essential nutrients for cell and tissue metabolism, with beneficial effects on the transportation of cholesterol* and triglycerids, platelet aggregation, inflammatory processes, the. fluidity and elasticity of the endothelium membranes and on the nerve cells. Recent studies have also detected beneficial effects with regard to hypertriglyceridaemia, hypercholesterinaemia, cardiovascular disorders, high blood pressure, vein insufficiency and micro- circulation, psoriasis and dermatosis, rheumatoid arthritis, pregnancy and breast feeding, dementia and nervous system disorders, retinopathies and sight disorders, inflammatory enteritis, mental disorders and depression, neoplasias, autoimmune disorders and diabetes. Thanks to its anti-oxidant action, vitamin E is considered the best friend of the heart and arteries. Individuals with high plasma levels of vitamin E are protected, within certain limits, from arrythmias, angina pectoris and heart attack.
Being fat-soluble, it helps protect the lipid molecules from oxidation and is capable of hindering the chain reaction that ends with the oxidation of the cell membranes; LDL cholesterol, in fact, contains vitamin E, which helps prevent oxidation and, therefore, the formation of a compound that is toxic for the artery walls.
Vitamin B6, which is also known as Adermine, plays an important role in the body, taking part (as a co- enzyme) in over sixty reactions, in particular, in the synthesis of adrenaline and noradrenaline. It is also fundamental for metabolising proteins and lipids, favouring the transformation of unsaturated fatty acids, participating in regulating cholesterol levels in the blood and acting on the metabolism of glucosides.
The addition of omega-3 fatty acids (EPA and DHA) , vitamin B6 and vitamin E to extra-virgin olive oil, which is in itself a fundamental component of a balanced Mediterranean-style diet, helps make this product a complete and pharmacologically active foodstuff for the overall protection of the body, in association with a regular intake of vegetable and animal proteins.
An alternative embodiment of the present invention envisages the addition of Vitamin A, together with Vitamin E, which is capable of preventing the lipid peroxidation of the cell membranes, inhibiting the effects of the free radicals. This alternative embodiment ^ also has different biological functions, promoting the nutrition and resistance of the skin and the mucous membranes, especially of the eyes, intestine and lungs. It also helps synthesize proteins, the growth of new cells and the formation of visual pigments at the increase of resistance to infections. Example
A specific embodiment of the invention will now be described, by way of example, with reference to the accompanying drawings in which:
Figure 1 shows the production process of the dietary extra-virgin olive oil with added omega-3 fatty acids. Figure 2 shows the above-mentioned production process in the embodiment featuring the addition of vitamin A. Detailed description of the invention
Referring to figure 1, the production of dietary extra-virgin olive oil with added omega-3 fatty acids requires the following ingredients:
Extra-virgin olive oil; >
EPA;
DHA;
Vitamin E Acetate;
Vitamin B Pyroxidine Dipalmitate.' According to the preferred embodiment of the present invention, the production of dietary extra-virgin olive oil with added omega-3 fatty acids is produced in two stages : a ) preparation of an extra-virgin olive oil stock solution with the ingredients ; b) dilution of the stock solution in a suitable amount of extra-virgin olive oil , to obtain the desired concentration .
The attached figure shows the preferred embodiment : n the first production stage (a) , consisting in the preparation of the stock solution, the Vitamin B is heated to the fluidization temperature of approx . 70-80° C, by means of a cylindrical reactor heated with hot water at 80-90 ° C, agitating the vitamin with a forced draught of nitrogen . Once the complete fluidization of the vitamin B has been achieved, with the help of extra-virgin olive oil for its full recovery, the compound is transferred into a homogenising reactor, preventively filled with extra-virgin olive oil maintained at the preferred temperature of 40 ° , in an inert atmosphere . While the STOCK solution of vitamin B6 is continuously agitated, suitable quantities of EPA, DHA and Vitamin E Acetate are added, according to the desired concentration . In phase two of the production process (b) , consisting in the dilution of the stock solution, this is pumped from the homogenising reactor. _into the underground tank, which contains the necessary amount of extra- virgin olive oil sufficient to obtain the finished product. The complete' homogenisation process takes place, (i) by agitation (with a forced draught of nitrogen) inside the underground tank, and (ii) by recirculation inside the reactor used to prepare the stock solution. From the experiments carried out it has been found that a formulation such as the one described hereinafter, prepared according to the procedure described above, allows the achievement of the following results: extra-virgin olive oil, EPA 60-120 mg/100 g of oil, added in the form of triglycerids and/or ethyl esters and/or ethyls, DHA 40-80 mg/100 g of oil added in the form of triglycerids and/or methyl esters and/or ethyls, vitamin E 60-90 mg/100 g of oil, added in the form of tocopherol acetate, and vitamin B6 4-8 mg/100 g of oil added as pyroxidine dipalmitate. As mentioned above, an alternative embodiment of the present invention is envisaged, described in figure 2; referring to which the production of dietary extra- virgin olive oil with added omega-3 fatty acids, according to this embodiment, requires the following ingredients:
Extra-virgin olive oil; - EPA;
DHA;
Vitamin E Acetate ;
Vitamin A Palmitate . According to the alternative embodiment of the present invention, the production of dietary extra-virgin olive oil with added omega-3 fatty acids is produced in two stages : a ) preparation of an extra-virgin olive oil stock solution with the ingredients ; b) dilution of the stock solution in a suitable amount of extra-virgin olive oil , to obtain the desired concentration . The attached figure ( 2 ) shows the production process relating to the alternative embodiment :
In the first production stage (a) , consisting in the preparation of the stock solution, the Vitamin A is heated to the fluidization temperature of approx . 50-60 ° C, by means of a cylindrical reactor heated with hot water at 80-90° C, agitating the vitamin with a forced draught of nitrogen . Once the complete fluidization of the vitamin A has been achieved, with the help of extra-virgin olive oil for its full recovery, the compound is transferred into a homogenising reactor, preventively filled with extra-virgin olive oil maintained at the preferred
< temperature of 40°, in an inert atmosphere. While the STOCK solution of vitamin A is continuously agitated, suitable quantities of EPA, DHA and Vitamin E Acetate are added, according to the desired concentration . In phase two of the production process (b) , consisting in the dilution of the stock solution, this is pumped from the homogenising reactor into the underground tank, which contains the necessary amount of extra- virgin olive oil sufficient to obtain the finished product. The complete homogenisation process takes place, (i) by agitation (with a forced draught of nitrogen) inside the underground tank, and (ii) by recirculation inside the reactor used to prepare the stock solution.
From the experiments carried out it has been found that a formulation such as the one described hereinafter, prepared according to the procedure described above, allows the achievement of the following results: extra-virgin olive oil, EPA 60-120 mg/100 g of oil, added in the form of triglycerids and/or ethyl esters and/or ethyls, DHA 40-80 mg/100 g of oil added in the form of triglycerids and/or methyl esters and/or ethyls, vitamin E 60-90 mg/100 g of oil, added in the form of tocopherol acetate, and vitamin A 1-3 mg/100 g of oil added as retinol palmitate,

Claims

Claims
1. Dietary extra-virgin olive oil with added omega-3 fatty acids and preparation method consisting of the following ingredients: extra-virgin olive oil, EPA, DHA, Vitamin E Acetate, Vitamin B Pyridoxine Dipalmitate; ^wherein the preparation method comprises two stages, (1) the preparation of a stock solution, and (2) the dilution of the stock solution.
2. Dietary extra-virgin olive oil with added omega-3 fatty acids and preparation method as claimed in Claim 1, wherein the formulation is as follows: extra-virgin olive oil, EPA 60-120 mg/100 g of oil, added in the form of triglycerids and/or ethyl esters and/or ethyls, DHA 40-80 mg/100 g of oil added in the form of triglycerids and/or methyl esters and/or ethyls, vitamin E 60-90 mg/100 g of oil, added in the form of tocopherol acetate, and vitamin B6 4-8 mg/100 g of oil added as pyroxidine dipalmitate.
3. Dietary extra-virgin olive oil with added omega-3 fatty acids and preparation method as claimed in Claims 1 and 2, wherein the method of preparation of the stock solution provides for: the heating of the vitamin B6 to the fluidization temperature of approx. 70-80° C, by means of a cylindrical reactor heated with hot water at 80-90° C, agitating the vitamin with a forced draught of nitrogen; once the complete fluidization of the vitamin B has been achieved, with the help of extra-virgin olive oil for its full recovery, the compound is transferred into a homogenising reactor, preventively filled with extra- virgin olive oil maintained at the preferred temperature of 40°, in an inert atmosphere; while the stock solution of vitamin B6 is continuously agitated, suitable 'quantities of EPA, DHA and Vitamin E Acetate are added, according to the desired concentration; and wherein the dilution of the stock solution consists in: pumping the stock solution from the homogenising reactor into the underground tank, which contains the necessary amount of extra-virgin olive oil sufficient to obtain the finished product, in which the complete homogenisation process takes place, (i) by agitation (with a forced draught of nitrogen) inside the underground tank, and (ii) by recirculation inside the reactor used to prepare the stock solution.
4. Dietary extra-virgin olive oil with added omega-3 fatty acids and preparation method wherein the ingredients of an alternative embodiment are as follows: extra-virgin olive oil, EPA, DHA, Vitamin E Acetate, Vitamin A Palmitate; wherein the preparation method comprises two stages, (1) the preparation of a stock solution, and (2) the dilution of the stock solution.
5. Dietary extra-virgin olive oil with added omega-3 fatty acids and preparation method as claimed in Claim 4, wherein the formulation is as follows: extra-virgin olive oil, EP *A 60-120 mg/100 g of oil, added in the form of triglycerids and/or ethyl esters and/or ethyls, DHA 40-80 mg/100 g of oil added in the form of triglycerids and/or methyl esters and/or ethyls, vitamin E 60-90 mg/100 g of oil, added in the form of tocopherol acetate, and vitamin A 1-3 mg/100 g of oil added as retinol palmitate.
6. Dietary extra-virgin olive oil with added omega-3 fatty acids and preparation method as claimed in
Claims 4 and 5, wherein the method of preparation of the stock solution provides for: the heating of the vitamin A to the fluidization temperature of approx. 50-60° C, by means of a cylindrical reactor heated with hot water at 80-90° C, agitating the vitamin with a forced draught of nitrogen; once the complete fluidization of the vitamin A has been achieved, with the help of extra-virgin olive oil for its full recovery, the compound is transferred into a homogenising reactor, preventively filled with extra- virgin olive oil maintained at the preferred temperature of 40°, in an inert atmosphere; while the stock solution of vitamin A is continuously agitated, suitable quantities of EPA, DHA and Vitamin E Acetate are added, according to the desired concentration; and wherein the dilution of the stock solution consists in: pumping the stock solution from the homogenising reactor into 'the underground tank, which contains the necessary amount of extra-virgin olive oil sufficient to obtain the finished product, in which the complete homogenisation process takes place, (i) by agitation (with a forced draught of nitrogen) inside the underground tank, and (ii) by recirculation inside the reactor used to prepare the stock solution.
PCT/IT2003/000391 2002-06-27 2003-06-24 Dietary extra-virgin olive oil with omega-3 fatty acids and relevant production technique WO2004002234A1 (en)

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Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
ITRM02A000348 2002-06-27
IT2002RM000348A ITRM20020348A1 (en) 2002-06-27 2002-06-27 DIETETIC EXTRA VIRGIN OLIVE OIL WITH OMEGA - 3 FATTY ACIDS AND RELATED PRODUCTION METHOD.
ITRM03A000181 2003-04-18
IT000181A ITRM20030181A1 (en) 2003-04-18 2003-04-18 DIETETIC EXTRA VIRGIN OLIVE OIL WITH FATTY ACIDS

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Cited By (8)

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WO2006087748A1 (en) * 2005-02-21 2006-08-24 Goya Holding S.A. Method for the enrichment and supplementation of olive oils with organic antioxidants, product obtained thereby and system for implementing said method
WO2006109340A1 (en) * 2005-04-13 2006-10-19 Goya Holding S.A. Enrichment and integration of single-seed and multi- seed vegetable oils, and palm coconut, argan and other oils, with organic antioxidants and process for the production thereof
WO2012150582A1 (en) * 2011-05-04 2012-11-08 Shemen Industries Ltd Edible oil for seniors
ITAN20120045A1 (en) * 2012-04-17 2013-10-18 Civerchia Mario EXTRA VIRGIN OLIVE OIL OF THE RAGGIA VARIETY ENRICHED WITH ß-CAROTENE.
CN104255944A (en) * 2014-09-19 2015-01-07 广东润科生物工程有限公司 DHA-containing olive blending oil and preparation method thereof
EP3420822A1 (en) * 2017-06-23 2019-01-02 OliVita AS Combination of oils
WO2020083760A1 (en) * 2018-10-22 2020-04-30 Dsm Ip Assets B.V. Composition exhibiting enhanced oxidative stability
US20210069141A1 (en) * 2014-01-24 2021-03-11 Kyoto University Anti-inflammatory agent containing rare fatty acid

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DATABASE WPI Section Ch Week 200338, Derwent World Patents Index; Class D13, AN 2003-394206, XP002258372 *
PATENT ABSTRACTS OF JAPAN vol. 010, no. 043 (C - 329) 20 February 1986 (1986-02-20) *
PATENT ABSTRACTS OF JAPAN vol. 2000, no. 02 29 February 2000 (2000-02-29) *

Cited By (8)

* Cited by examiner, † Cited by third party
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WO2006087748A1 (en) * 2005-02-21 2006-08-24 Goya Holding S.A. Method for the enrichment and supplementation of olive oils with organic antioxidants, product obtained thereby and system for implementing said method
WO2006109340A1 (en) * 2005-04-13 2006-10-19 Goya Holding S.A. Enrichment and integration of single-seed and multi- seed vegetable oils, and palm coconut, argan and other oils, with organic antioxidants and process for the production thereof
WO2012150582A1 (en) * 2011-05-04 2012-11-08 Shemen Industries Ltd Edible oil for seniors
ITAN20120045A1 (en) * 2012-04-17 2013-10-18 Civerchia Mario EXTRA VIRGIN OLIVE OIL OF THE RAGGIA VARIETY ENRICHED WITH ß-CAROTENE.
US20210069141A1 (en) * 2014-01-24 2021-03-11 Kyoto University Anti-inflammatory agent containing rare fatty acid
CN104255944A (en) * 2014-09-19 2015-01-07 广东润科生物工程有限公司 DHA-containing olive blending oil and preparation method thereof
EP3420822A1 (en) * 2017-06-23 2019-01-02 OliVita AS Combination of oils
WO2020083760A1 (en) * 2018-10-22 2020-04-30 Dsm Ip Assets B.V. Composition exhibiting enhanced oxidative stability

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