Patent ID: 11918007
Assignee: UNIVERSIDADE DO PORTO
Field: Chemical engineering (Chemistry)
Classification: CPC A  B | IPC A  B

Claim 0:
1. A spreadable food composition, comprising:
a comestible active ingredient derived from olive pomace, wherein the active ingredient derived from olive pomace has at least 9695 mg gallic acid equivalents/L of total phenolics and 8265 mg epicatechin equivalents/L of total flavonoids; and
at least a compound selected from the group consisting of: hydroxytyrosol, tyrosol, comsegoloside, verbascoside, and combinations thereof,
wherein the comestible active ingredient derived from olive pomace is obtained by a process comprising the following steps:
malaxating of olive pomace;
compressing the olive pomace, at 50-300 bar;
separating a solid phase from an oil phase and from an aqueous phase;
discharging the solid phase;
centrifugating the oil phase and the aqueous phase at 5000 rpm for 5 min;
wherein the composition comprises at least 5 mg the compound/10 g spreadable food composition; and
wherein the comestible active-ingredient itself includes 0.01 g/L-2.26 g/L of at least one of hydroxytyrosol, tyrosol, comsegoloside, verbascoside, and combinations thereof; and
wherein the comestible active ingredient comprises hydroxytyrosol, tyrosol, comsegoloside, verbascoside, verbascoside derivatives, sterols, tocopherols, triterpenes, coenzyme Q10, potassium, magnesium, calcium, oleic acid, palmitic acid, linoleic acid, and mixtures thereof; and
wherein said composition comprises an oil phase and an aqueous phase, wherein the oil phase is olive oil; and the aqueous phase comprises the comestible active ingredient derived from olive pomace.