PROCEDE D'ELIMINATION DE GOUT AMER D'EXTRAIT DE JUS D'OLIVE

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专利权人:

DSM IP ASSETS B.V.

发明人:

申请号：

EP08785610.0

公开号：

EP2178396B1

申请日:

2008.08.19

申请国别(地区):

EP

年份:

2014

代理人:

摘要：

Olive juice is de-bittered by raising the pH to about 9 while increasing the temperature. Under these conditions, bitter tasting compounds are hydrolyzed, and the resulting juice has both an increased hydroxytyrosol content, and is non-bitter. This extract can be further processed, or used as a component of a nutritional composition or nutritional supplement.

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