process for the preparation of an edible oil characterised by an increased retention time and edible oil obtainable by this process.

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专利权人:

COSTA D'ORO S.p.A.;COSTA DORO S.p.A.

发明人:

LEONARDI, MAURO,MOCETTI, IVANO,LEONARDI MAURO,MOCETTI IVANO

申请号：

IT201600078129

公开号：

IT201600078129A1

申请日:

2016.07.26

申请国别(地区):

IT

年份:

2018

代理人:

摘要：

The invention relates to a method of preparing an edible oil product, particularly extra virgin olive oil, comprising inserting a predetermined number of whole olives into a given volume of the edible oil, the whole olives having a polyphenolic content ranging from 1 to 5 % of polyphenols on the total weight of the olives, wherein the whole olives, before being introduced into the edible oil, are subjected to irradiation with ionizing radiations at an absorbed dose comprised within the range of from 2.5 to 15 kgray.

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