The present invention provides cold pressed olive oil having free fatty acid (FFA) content of less than 0.1% wt and processes for its preparation.

The present invention provides cold pressed olive oil having free fatty acid (FFA) content of less than 0.1% wt and processes for its preparation.

A mechanism for transforming rotating into reciprocating motion, or vice versa, comprising first and second annular components (1, 3) located coaxially along a longitudinal axis (ΔA). The first and second annular components are both able to rotate around and reciprocate along the longitudinal axis. A side (A) of the first annular component (1) is in continuous contact, in at least one point, with a neighboring side (Γ.sub.α) of the second annular component (3) so that the second annular component (3) is able to rotate relative to and in continuous contact with at least one point with the adjacent side (A). The contacting sides are undulated surfaces (A, Γ.sub.α) such that if the first and second annular components are forced into rotational motion, they remain in continuous contact so that every point of the undulated surfaces will trace, relative to the other, an undulated trajectory and also execute reciprocating motion.

A process for making olive oil having a high polyphenol content and, in particular a high hydroxytyrosol content, comprises the conventional steps of transforming (II) olives (1) into an oily must (5); of resolving (V) the later into an oily juice (7), from which a base olive oil (8) is obtained, and into an aqueous juice (6) containing most of the polyphenols; and of separating (VII) the vegetation water (9) from the aqueous juice (6). Moreover, according to the invention, steps are provided of removing water (XV) from the vegetation water (9), preferably by evaporation, so as to obtain a polyphenol-enriched concentrate (11); and of mixing (XIX) the concentrate (11) with the base olive oil (8), so as to transfer said polyphenols from the former to the latter and to obtain a final polyphenol-enriched oil (12), along with an exhausted concentrate (11′). The step of removing water causes a polyphenol concentration increase, to enhance their interphase transfer, and, at the same time, it causes a viscosity and density increase, which makes the water phase, during the contact with the oil, less prone to form emulsions than the methods of prior art. The high polyphenol concentration remarkably improves the organoleptic quality of the oil and makes the latter more stable, besides producing well-known advantageous effects for the consumer's health. According to further aspects of the invention, an apparatus is provided for making such oils, as well as a concentrate for use in olive oils and also in any other vegetable or animal food oil, in cosmetics, bio-repellent products and the like.

A process for making olive oil having a high polyphenol content and, in particular a high hydroxytyrosol content, comprises the conventional steps of transforming (II) olives (1) into an oily must (5); of resolving (V) the later into an oily juice (7), from which a base olive oil (8) is obtained, and into an aqueous juice (6) containing most of the polyphenols; and of separating (VII) the vegetation water (9) from the aqueous juice (6). Moreover, according to the invention, steps are provided of removing water (XV) from the vegetation water (9), preferably by evaporation, so as to obtain a polyphenol-enriched concentrate (11); and of mixing (XIX) the concentrate (11) with the base olive oil (8), so as to transfer said polyphenols from the former to the latter and to obtain a final polyphenol-enriched oil (12), along with an exhausted concentrate (11′). The step of removing water causes a polyphenol concentration increase, to enhance their interphase transfer, and, at the same time, it causes a viscosity and density increase, which makes the water phase, during the contact with the oil, less prone to form emulsions than the methods of prior art. The high polyphenol concentration remarkably improves the organoleptic quality of the oil and makes the latter more stable, besides producing well-known advantageous effects for the consumer's health. According to further aspects of the invention, an apparatus is provided for making such oils, as well as a concentrate for use in olive oils and also in any other vegetable or animal food oil, in cosmetics, bio-repellent products and the like.

Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C. temperature at the softening for 30 minutes. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C. and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to −18° C. to −23° C. Due to this method the product maintains during the whole internal of freezing the color and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.

PROBLEM To provide a composition comprising highly enriched PUFA or its alkyl esters while containing fatty acid esters of 3-MCPD at adequately low concentrations and to provide an efficient method for producing the composition.

MEANS FOR SOLVING A composition that contains fatty acids or fatty acid alkyl esters as its major component, the composition containing highly unsaturated fatty acid or alkyl ester thereof, wherein the proportion of the highly unsaturated fatty acid in the constituent fatty acids of the composition is 50 area % or more and wherein the concentration of 3-MCPD as found upon analyzing the composition by American Oil Chemists' Society official method Cd 29b-13 assay A is less than 1.80 ppm.

PROBLEM To provide a composition comprising highly enriched PUFA or its alkyl esters while containing fatty acid esters of 3-MCPD at adequately low concentrations and to provide an efficient method for producing the composition.

MEANS FOR SOLVING A composition that contains fatty acids or fatty acid alkyl esters as its major component, the composition containing highly unsaturated fatty acid or alkyl ester thereof, wherein the proportion of the highly unsaturated fatty acid in the constituent fatty acids of the composition is 50 area % or more and wherein the concentration of 3-MCPD as found upon analyzing the composition by American Oil Chemists' Society official method Cd 29b-13 assay A is less than 1.80 ppm.

A method for preparing field muskmelon oil includes the following steps: S1, removing foreign matter, including: removing the foreign matter in field muskmelon seeds; S2, low-temperature pressing, including: performing the low-temperature pressing on the field muskmelon seeds after removing the foreign matter in step S1 to obtain an oil residue mixture; S3, filtering and removing impurities: filtering the oil residue mixture obtained by the low-temperature pressing in step S2 to remove the impurities to obtain a primary oil; and S4, centrifugal separation, including: centrifugally separating the primary oil obtained by filtering and removing impurities in step S3 to obtain the field muskmelon oil. The new method avoids using high-temperatures resulting in optimal yield of nutritional content and no harmful byproducts.

A method for preparing field muskmelon oil includes the following steps: S1, removing foreign matter, including: removing the foreign matter in field muskmelon seeds; S2, low-temperature pressing, including: performing the low-temperature pressing on the field muskmelon seeds after removing the foreign matter in step S1 to obtain an oil residue mixture; S3, filtering and removing impurities: filtering the oil residue mixture obtained by the low-temperature pressing in step S2 to remove the impurities to obtain a primary oil; and S4, centrifugal separation, including: centrifugally separating the primary oil obtained by filtering and removing impurities in step S3 to obtain the field muskmelon oil. The new method avoids using high-temperatures resulting in optimal yield of nutritional content and no harmful byproducts.