PROCESSES AND METHODS FOR PRODUCING AN EDIBLE CREAM FROM OLIVES

Abstract: an edible, polyphenol-rich, olive oil based cream may generally comprise a homogenized mixture of olive oil, a supernatant of olive vegetation water, and an emulsifier. the cream may also include other ingredients such as citrus fiber, lemon juice, lactic acid, and salt. the olive oil and the olive vegetation water may be extracted from centrifuged olive paste and the supernatant may be extracted as a resultant of centrifugation, precipitation, filtration, and heating of the olive vegetation water.

Inventor(s): Tomás Masanés Autard, Lisandro Castro

CPC Classification: A23C9/1544 ({Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres})

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