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Emulsified spread based on olive oil and/or other vegetable oils and method for preparing the same

A spread, olive oil technology, applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat containing fatty acid ester, etc., can solve problems such as loss of health attributes

Inactive Publication Date: 2011-12-07
GOURMED DIET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the product obtained by means of this method is that it does not have the same amount of unsaturated fatty acids as natural olive oil, thus losing part of its health properties

Method used

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  • Emulsified spread based on olive oil and/or other vegetable oils and method for preparing the same
  • Emulsified spread based on olive oil and/or other vegetable oils and method for preparing the same
  • Emulsified spread based on olive oil and/or other vegetable oils and method for preparing the same

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0033] Example 1: Preparation of formulations F1, F2 and F3

[0034] The present invention adopts the percentage of following each element to prepare two kinds of preparations:

[0035] F1:

[0036] 80% extra virgin olive oil

[0037] 16.4% water

[0038] 3% sucrose lipid

[0039] 0.4% xanthan gum

[0040] 0.2% guar gum

[0041] F2:

[0042] 75% extra virgin olive oil

[0043] 22.3% water

[0044] 2.5% sucrose lipid

[0045] 0.2% xanthan gum

[0046] F3:

[0047]85% extra virgin olive oil

[0048] 12.5% ​​water

[0049] 2.5% sucrose lipid

[0050] In the processing of the spreads F1, F2 and F3, a mixture is first produced from all powder components.

[0051] In the case of F1, sucrose lipid, xanthan gum and guar gum were mixed; for F2, sucrose lipid and guar gum were mixed; and for F3, only sucrose lipid was used.

[0052] Then, each of the mixtures was dissolved in distilled water at 50°C with stirring. A paste is thus formed which will constitute the continuo...

example 2

[0055] Example 2: Rheology

[0056] Rheological curves at 30° C. were obtained for the rheology. The developed composition has pseudoplastic properties. The curve was adjusted according to the Ostwald-de Waele model to obtain the following values ​​of n (flow index) and K (consistency index):

[0057] F1

[0058]

[0059] F2

[0060]

[0061] F3

[0062]

[0063] The values ​​obtained correspond to a product having a consistency and plasticity suitable for use as a food spread. In addition, this product is stable at room temperature, that is, this product does not require refrigeration.

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PUM

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Abstract

The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require cold storage.

Description

technical field [0001] The present invention belongs to the field of food spreads, and more particularly the invention relates to emulsified spreads based on olive oil that has not been subjected to hydrogenation or hydroxylation, and to methods for preparing such spreads. Alternatively, the olive oil of the mixture may be partially or completely replaced by any other vegetable oil. The spreads of the present invention do not require refrigeration. Background technique [0002] Consumption of olive oil involves an important source of monounsaturated fat. Thus, it can help prevent and treat major risk factors of liposis atherosclerosis and protect against coronary heart disease and cancer. [0003] Therefore, olive oil is favored not only for its culinary value, but also for its therapeutic and nutritive properties, which have been recognized since ancient times and scientifically supported by several epidemiological, clinical and experimental research works. prove. [00...

Claims

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Application Information

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IPC IPC(8): A23D7/00A23D7/01
CPCA23D7/0056A23D7/013A23D7/001
Inventor 皮瑞菲克什·加西亚塞哥维亚安帕鲁·安德烈斯贝洛哈维尔·马丁内斯蒙佐安帕鲁·奇拉尔特博伊克斯乔斯·丹尼尔·略韦利桑奇斯弗朗西斯科·奥利弗卡斯泰洛
Owner GOURMED DIET