Method and an apparatus for preparing a high-polyphenols olive oil

11912,957

16/497491

April 16, 2018

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.

LEVIUS VITA FOODS S.R.L. (Montecatini Terme, IT)

LEVIUS VITA FOODS S.R.L. (Montecatini Terme, IT)

1. A process for making an olive oil containing more than 300 ppm polyphenols and more than 10 ppm hydroxytyrosol, said process comprising the steps of: prearranging an amount of olives to be treated; transforming said olives into an oily must; resolving said oily must into: an oily juice; an aqueous juice, said aqueous juice containing polyphenols; preparing a base olive oil from said oily juice; separating vegetation water from said aqueous juice, removing water from said vegetation water obtaining a polyphenol-enriched concentrate; discontinuing said step of removing water when said vegetation water while turning into said concentrate achieves a predetermined viscosity and/or density; and mixing said base olive oil with said concentrate in order to cause a transfer of said polyphenols from said concentrate into said base olive oil obtaining a polyphenol-enriched final oil as well as an exhausted concentrate which is separated from said polyphenol-enriched final oil.

2. The process according to claim 1 , wherein said concentrate has a polyphenol concentration higher than 2.5%.

3. The process according to claim 1 , wherein said concentrate has a polyphenol concentration lower than 15%.

4. The process according to claim 1 , wherein said concentrate has a total solute concentration set between 40% and 65% w/w.

5. The process according to claim 1 , wherein said step of mixing said base olive oil with said concentrate comprises a step of conveying said base olive oil and of said concentrate along a path with a restricted flow section.

6. The process according to claim 1 , wherein said restricted flow section of said path is selected from the group consisting of: a peripheral section of a container, said peripheral section defined by a wall of said container and by a piston translating within said container; a flow section of a duct arranged outside of a container and in hydraulic connection between two end portions of said container, said step of conveying being performed by a pump having its own suction and delivery mouths arranged along said duct; a flow section of a duct arranged outside of a container and in hydraulic connection between a first chamber and a second chamber of said container, said first chamber and said second chamber defined in said container by a piston fluid-tightly slidingly arranged within said container; a plurality of passage holes of at least one plate of a filter press, said filter press alternately fed with said concentrate and said base olive oil.

7. The process according to claim 4 , wherein said solute concentration is selected in such a way that said composition has a density set between 1.20 and 1.35 g/cm 3 and a viscosity ranging between 400 and 800 mPa·s at a temperature ranging between 20° C. and 25° C.

8. The process according to claim 1 , wherein said step of removing water comprises a step of vaporizing water.

9. The process according to claim 1 , wherein said step of removing water comprises a step of reverse osmosis, wherein said concentrate is retained by a membrane and said water is removed by permeation through said membrane.

10. The process according to claim 1 , wherein said step of removing water is preceded by a step of micro-filtering and/or nano-filtering said vegetation water.

11. The process according to claim 1 , wherein said step of separating vegetation water from said aqueous juice comprises: introducing said aqueous juice into a separator obtaining an olive paste containing residual polyphenols and said vegetation water; conveying an amount of said vegetation water back to said separator in order to dilute said olive paste and assist the transfer of said residual polyphenols into said vegetation water, wherein said separator is a vertical centrifugal separator.

12. An apparatus for making a polyphenol-enriched olive oil, comprising: a device configured to obtain an oily must from olives; a first separation equipment configured to resolve said oily must into: an oily juice containing a base olive oil, and an aqueous juice, said aqueous juice containing polyphenols; a second separation equipment configured to separate a vegetation water from said aqueous juice, a concentration equipment configured for receiving said vegetation water and for removing water from said vegetation water, in order to obtain a polyphenol-enriched concentrate; a mixing equipment configured for mixing said base olive oil with said concentrate, so as to transfer said polyphenols from said concentrate into said base olive oil, and to obtain a polyphenol-enriched final oil, as well as the exhausted concentrate, wherein said mixing equipment comprises a path with a restricted flow section, and is configured for conveying said base olive oil and said concentrate through said restricted flow section of said path.

13. The apparatus according to claim 12 , wherein: said mixing equipment comprises a container arranged for receiving said base olive oil and said concentrate; said mixing equipment is configured for conveying said base olive oil and said concentrate together through said restricted flow section of said path, and wherein said restricted flow section of said path is selected from the group consisting of: a peripheral section of said container defined by a wall of said container and by a piston translating within said container; a flow section of a duct arranged outside of said container and in hydraulic connection between two end portions of said container, wherein a pump has its own suction and delivery mouths arranged along said duct; a flow section of a duct arranged outside of said container and in hydraulic connection between a first chamber and a second chamber of said container, said first chamber and said second chamber defined in said container by a piston fluid-tightly slidingly arranged within said container.

14. The apparatus according to claim 12 , wherein said mixing equipment comprises a filter press, said filter press comprising at least one plate having a plurality of holes, and having a feed means for alternately feeding said concentrate and said base olive oil, so as to force them to flow through said holes.

15. The apparatus according to claim 13 , wherein said restricted flow section comprises said peripheral section of said container defined by said wall and by said piston, and said mixing equipment comprises a gas delivery/spread means configured for causing an inert gas to bubble with respect to said base olive oil in a bottom portion of said container.

16. The apparatus according to claim 12 , wherein said concentration equipment comprises at least one evaporation unit, wherein said evaporation unit is configured to operate at a reduced pressure.

17. The apparatus according to claim 12 , wherein said concentration equipment comprises an osmosis device configured to carry out a reverse osmosis of said vegetation water.

18. The apparatus according to claim 12 , comprising a micro-filtration unit and/or a nano-filtration unit upstream of said concentration equipment.

19. A process for making a composition for use in food, food oils, dietary supplements for human and animal use, cosmetics, bio-repellents, and medicaments for treating skin diseases, comprising the steps of: prearranging an amount of olives to be treated; transforming said olives into an oily must; resolving said oily must into: an oily juice, from which a base olive oil is obtained, and an aqueous juice; preparing a base olive oil from said oily juice; separating vegetation water from said aqueous juice, wherein said step of separating is carried out in a vertical centrifugal separator, removing water from a vegetation water in such a way that said composition is obtained in the form of a concentrate comprising a solute amount set between 40% and 65% w/w; water; and between 2.5% and 15% w/w of total polyphenols included in said solute amount; discontinuing said step of removing water when said vegetation water while turning into said concentrate achieves a predetermined viscosity and/or density.

20. The process according to claim 19 , wherein, before said step of removing water, a step is provided of micro-filtering and/or nano-filtering said vegetation water, and, in said separation step, said aqueous juice is diluted with an amount of said vegetation water drawn as the permeate downstream of said step of micro-filtering and/or nano-filtering.

21. A composition for use in food, food oils, dietary supplements for human and animal use, cosmetics, bio-repellents, and medicaments for treating skin diseases, wherein said composition is obtained by the process of claim 19 and in that it comprises: a solute amount set between 40% and 65% w/w; water, wherein said composition comprises between 2.5% and 15% w/w of total polyphenols included in said solute concentration.

22. The composition according to claim 21 , wherein said solute concentration is selected in such a way that said composition has a density set between 1.20 and 1.35 g/cm 3 and a viscosity set between 400 and 800 mPa s at a temperature set between 20° C. and 25° C.

23. The composition according to claim 21 , wherein at least 30% of said total polyphenols is hydroxytyrosol.

24. The method according to claim 1 , wherein said olive oil contains between 300 and 700 ppm polyphenols.

25. The method according to claim 1 , wherein said olive oil contains between 40 and 120 ppm hydroxytyrosol.

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edspgr.11912957