ACEITE DE ORUJO DE OLIVA COMESTIBLE CONCENTRADO EN ACIDOS TRITERPENICOS, PROCEDIMIENTO DE REFINACION FISICA UTILIZADO PARA SU OBTENCION Y RECUPERACION DE LOS COMPONENTES FUNCIONALES PRESENTES EN EL ACEITE CRUDO

Procedure of refining crude olive pomace oil obtained through centrifuging or decantation of the pomace, comprising the stage of filtration of the starting crude olive pomace oil carried out through filters having a pore size comprised in the interval from 0.1 to 20 microns and at a temperature belo...

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Bibliographic Details
Main Authors DOBARGANES GARCIA, MA. CARMEN, RUIZ MENDEZ, MA. VICTORIA, SANCHEZ MORAL, PEDRO
Format Patent
LanguageSpanish
Published 09.02.2011
Subjects
ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES
CANDLES
CHEMISTRY
DETERGENTS
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
ESSENTIAL OILS
FATTY ACIDS THEREFROM
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
METALLURGY
PERFUMES
PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Procedure of refining crude olive pomace oil obtained through centrifuging or decantation of the pomace, comprising the stage of filtration of the starting crude olive pomace oil carried out through filters having a pore size comprised in the interval from 0.1 to 20 microns and at a temperature below 70 C, preferentially between 35 and 45 C.
Bibliography:Application Number: ES20080002178