Lipton, Division of Conopco, Inc.

Unilever Patent Holdings B.v.

Jan Van Buuren

Karel Petrus Van Putte

Keshab L Ganguli

Hessel Turksma

Albertje Johanna Knoops

Michael Gude

Karel P A M Van Putte

Williams Andreas De Groot

A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized olive oil to be used for the preparation is obtained by a mild refining process which spares the olive oil's minor components.

Olive oil containing food composition

Process for debittering olive oil comprising the exposure of olive oil which contains bitter polyphenols for at least 30 seconds to a finely dispersed aqueous phase, preferably consisting of hard drinking water, of which the pH is at least 5.5.

Debittering of olive oil

For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.

Fortification of a vegetable fat with antioxidants

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Vlaardingen, Netherlands

Jan Van Buuren