Patent ID: 8968811
Filing Date: 2015-03-03
Classification: A23L,A23V,A61K,A61Q

Abstract:
1. A process for producing a food in the food industry, comprising adding an extract obtainable by extraction from a starting material selected from olives and/or pomaces, residues of olives after the extraction of olive oil, wherein said extract contains hydroxytyrosol and tyrosol, the amount of sugars per 100 g or 100 mL of extract is 0.5 g or less, the residual content of Benzo[a]pyrene in said extract is less than 2 microg/Kg (weight BaP/weight of extract as dry matter), containing a weight ratio of hydroxytyrosol to hydroxymethylfurfural of between 45:1 and 10000:1 and the content of hydroxytyrosol in said extract is at least 0.5% (w/w) and the hydroxytyrosol purity is at least 40% (by HPLC 280 nm) to said food.