WO2007118920A1 - Use of calcium carbonate as technological coadjuvant in oil and fat extraction processes - Google Patents

Abstract

The present invention relates to the use of calcium carbonate as technological coadjuvant in oil and fat extraction processes, more specifically for virgin olive oil.

Description

USE OF CALCIUM CARBONATE AS A TECHNOLOGICAL COADYUVANT IN THE OIL AND FAT EXTRACTION PROCESSES.

FIELD OF THE INVENTION

The present invention is related to the use of calcium carbonate as a technological aid in the processes of extracting oils and fats, more specifically virgin olive oil.

BACKGROUND OF THE INVENTION

Between 98% and 99% of the oil contained in the olives is constituted by triglycerides that accumulate in the mesocarp cells, in the vacuoles, and in a smaller amount it is dispersed in the cytoplasm.

In the extraction operation to obtain quality olive oil, many details must be taken care of, an essential condition for its extraction is that it be done by physical-mechanical procedures and in conditions, especially thermal conditions, that do not produce any alteration. In these terms, European regulations define virgin olive oils as "oils obtained from the fruit of the olive tree only by mechanical or other physical procedures, under conditions that do not cause the oil to alter, and that have not undergone any treatment other than washing, decanting, centrifuging and filtration, excluding oils obtained by solvents, by chemical or biochemical adjuvants, or by re-esterification procedures and any mixture with oils of another nature (Annex of Regulation EC 1513 / 2001).

Quality oils are obtained when starting from whole, healthy olives and in an ideal state of Maturation is processed as quickly as possible, because storage or atrojado triggers fermentation processes on the fruit. The milling or crushing operation aims to break the pulp cells, mesocarp, and cause the oil contained in the vacuoles to escape. Until 1960, olive technology has used only the roller mills, but today hammer mills are used with which a high degree of efficiency in cell breakage can be obtained, although they cause paste emulsions when turning at large revolutions ( 3,000 rpm).

The industrial fat yield is related to the degree of grinding, regulated in the hammer mill by the diameter of the perforations of the sieve or grid (sieve light). In general, and depending on the variety of milled olives, the light of the sieve should increase as the olive maturity index increases.

The mechanically released oil must leave the cellular tissues in the form of small drops that in turn can lead to larger drops to form pockets that can separate as a continuous phase. This stage is carried out in a thermobatcher, within very strict limits of temperature so as not to favor the loss of volatile products, responsible for the aroma of the oil, and that oxidation and thickening processes are not initiated. Virgin olive oil is considered as the oily juice of a fruit, olive, and with a good elaboration its aroma, flavor and the minor components that characterize it must be maintained without alterations.

The temperature and duration of the shake results in the increase in oil yield in the extraction, whatever the extraction system: pressure, centrifugation or percolation. However, said increase in temperature and beat time has an incidence negative about the quality and content of antioxidants and vitamins in virgin olive oils (Hermoso et al., 1998).

In an industrial process, the extraction performance ranges from 80% to 90% of the total oil because all the oil present in the olives is not released, there is something left in the cells that have not broken, in the colloidal system of olive paste (microgels) and bound in emulsion form with vegetation water. The difficulty of releasing this oil lies in the fact that the droplets of dispersed or emulsified oil are surrounded by a lipoprotein membrane (phospholipids and proteins) that keep them in that state, making it difficult to bind them (Boskou, 1998).

To obtain a good quality oil, both from the nutritional and organoleptic point of view, you must:

a) Starting from healthy and whole fruits, preferably collected from the tree. b) Optimal state of maturation and humidity, to avoid adding water to the process. c) Process the freshly harvested olives in a period not exceeding 24 hours. d) Break most of the cells avoiding the formation of emulsions. e) Beat the pasta at a moderate temperature and without lengthening the beat time excessively.

Any professional of an oil mill knows that under the aforementioned operating conditions, industrial performance can fall, on quite a few occasions, between 10 and 20% of the fat content. You can easily lose between 2 and 4 kg of oil per 100 kg of olives when the so-called "difficult pastes" or emulsified pastes appear. Technological adjuvants are used, in the extraction, with the aim of recovering most of the oil retained by the pastes. These substances are usually added in the thermobatcher and help correct the cell structure, modify the physico-mechanical properties of the pastes and facilitate the separation of the oil. In Spain, hydrated magnesium silicate (natural talc) has been used since 1986 (Order of January 13, 1986 of the Ministry of Health and Consumer Affairs) and since 1989

(Order of November 30, 1989 of the Ministry of Health and Consumption) carbohydrase (pectinases, cellulases and hemicellulases) from Aspergillus aculeatus. However, European regulations prohibit, as indicated above, the use of biologically active technological adjuvants in the production of virgin olive oils, there being no alternatives to the use of talc as a technological adjuvant for the extraction of virgin olive oil and extra virgin

The increase in temperature and duration of the shake results in an increase in oil yield in the extraction, however, this increase has a negative impact on the quality of virgin olive oils. Therefore, another relevant feature for technological adjuvants is that with their use, extraction yields higher or similar to those obtained with the increase in temperature are obtained, while maintaining the quality of the oils. This circumstance makes it even more difficult if alternative substances that can be used in these processes can be obtained.

BRIEF DESCRIPTION OF THE INVENTION

DEFINITIONS : Technological aid: any substance that is not consumed as a food ingredient itself, that is intentionally used in the transformation of raw materials, food products or their ingredients, to meet a specific technological objective during treatment or transformation, and that may result in the unintended, but technically unavoidable, presence of residues of said substance or its derivatives in the finished product, provided that such residues do not present a sanitary risk and have no technological effects on the finished product (Royal Decree 3177/1983 of Nov. 16) .

The present invention provides a new technological adjuvant, calcium carbonate and / or limestone, in oil and fat extraction processes.

Understanding that calcium carbonate is authorized as a food additive, and due to its high specific weight

(2.72 g / cm ³ ), which makes it easily removable by centrifugation, studies were carried out for the use of calcium carbonate (CAS-N ⁰ 471-34-1; EINECS

207-439-9) and limestone (CAS-N ⁰ 1317-65-3; EINECS 215-279-6) as technological aids in the processes of extracting oils and fats, more preferably vegetable oils, even more preferably olive oil, and even more preferably virgin and / or extra virgin olive oil.

Finally, the characteristics of the oils obtained with the use of the adjuvant have been analyzed, verifying that they all comply with the quality specifications regulated by the European Union, which grant them the qualification of "extra virgin olive oil" and that they do not exist Statistically significant differences between oils obtained with or without adjuvant (controls). Thus, a first aspect of the present invention is related to the use of a compound comprising calcium carbonate as a technological adjuvant, preferably in the food industry, more preferably in oil and fat extraction processes, more preferably vegetable oils, even more preferably olive oil, and even more preferably virgin or extra virgin olive oil. In a preferred embodiment of this aspect of the invention the technological adjuvant is limestone. Hereinafter this compound will be called "compound of the invention".

In a second embodiment of the first aspect of the invention the compound of the invention comprises a calcium carbonate richness of at least 90%, successively and more preferably of at least 95, 98, 99%, and even more preferably 99, 28%

In a third embodiment of the invention and according to the second embodiment of the invention, the compound of the invention has a humidity of less than 5%, more preferably less than 3% and still more preferably less than 1%.

In a fourth embodiment of the invention and according to any of the above embodiments, the compound of the invention has a maximum particle diameter of 55 μm, more preferably less than 44 μm; more preferably between 10-0.1 μm and in successively more preferred embodiments between 5-1 μm, 4-1.5 μm, 3.5-2 μm, 3-2.5 μm, and even more preferably an average diameter of 2.65 μm.

In a fifth embodiment of the invention and according to any of the above embodiments, the compound of the invention is used in doses of at least 0.01%, in successively more preferred embodiments of between 0.01-30%, 0.1-20%, 0.5-10%, 1-5%, and still more preferably 1% or 3%.

BRIEF DESCRIPTION OF THE FIGURES

FIG 1: Variation of the extraction yield according to the olive variety and the percentage of calcium carbonate added.

FIG 2: Variation of extraction performance due to the addition of calcium carbonate.

FIG 3: Interaction graph of the extraction performance versus carbonate dose for two temperatures.

FIG 4: Interaction graph of extraction performance versus temperature.

FIG 5: Response surface for performance, keeping the temperature constant at 30 ⁰ C.

FIG 6: Variation of the extraction yield according to the olive variety and the percentages of calcium carbonate and talc used.

FIG 7: Granulometric analysis of calcium carbonate used in the tests.

DETAILED EXPLANATION OF THE INVENTION

The effectiveness of the proposed technological adjuvant

(calcium carbonate and limestone) has been evaluated at the laboratory level using the Abencor yield analyzer for three important varieties of olives: Picual, Hojiblanca and Arbequina, with different maturity rates.

The results obtained in the tests show that the use of micronized calcium carbonate increases the extraction yields up to 4.51 kg of oil per 100 kg of olive in the Picual variety, 4.37 kg of oil per 100 kg of olive of the Hojiblanca variety and 2.63 kg of oil per 100 kg of olive of the Arbequina variety, with respect to the tests carried out without the use of adjuvants, said quantity depending on the variety, maturity index and humidity of the olives, resulting in their greater efficacy in the treatment of emulsified pastes, also called "difficult pastes".

The following embodiments of the invention are not intended to be limiting thereof and only illustrate it for better understanding.

EXAMPLES OF REALIZATION.

Example 1. Calcium carbonate used

The physicochemical characteristics of the calcium carbonate used for the realization of the following embodiments are shown below:

Richness of calcium carbonate 99, 28% pH 8, 2

Specific weight 2, 72 gr / cm ³

Hardness 3

Bulk density 1, 20 gr / cm ³

Specific surface 5, 8 m ² / gr

Other technical characteristics of the calcium carbonate used are shown in the following table and FIG 7 shows shows a graph in which its granulometry is represented.

The tests have been carried out with samples of olives (Olea Europea L.) of three varieties: Picual, Hojiblanca and Arbequina, the first from Jaén and the other two from Gilena (Seville). All samples have been characterized by determining the Maturity Index (Uceda and Frias, 1975), humidity and volatile materials in an oven at 105 ⁰ C and the oil content according to the soxhlet method (EEC Regulation 2568/91). The results are shown in the following table (Table 1).

Example 3. Oil extraction and yield

The oils have been extracted using the Abencor yield analyzer. This equipment consists, essentially, of the three basic elements to simulate, at the laboratory level, the industrial process of obtaining oil of virgin olive: hammer mill, thermobatidora and centrifuge of solids, and a series of auxiliary elements (Martínez et al., 1975).

The general working conditions are detailed below, while the temperature of the water in the blender and the beat time are specified in each section of experimental results:

> Mill sieve diameter: 5.5 mm.

> Whipped olive dough: 500 g.

> Centrifugation time: 1 min.

> Adding hot water (~ 50 ⁰ C) to carry: 100 mL. ^ Centrifugation time with added water: 1 min.

After centrifugation the oil obtained is decanted into a test tube for at the least 3 hours, filtered through filter paper and was stored at 4 ⁰ C under N ₂ until analysis.

A sample of the pomace that remains in the centrifuge has also been taken to determine the amount of oil retained in the centrifuge, by means of the soxhlet method, and to be able to evaluate by difference with the initial oil, present in the olives, the extraction yield (kg of oil per 100 kg of processed olives). This method has been chosen instead of determining the yield by means of the volume of oil obtained because it is more precise, since the gravimetic measurements are made with greater precision than the volumetric ones.

Several experimental designs have been made, ranging from the simple comparison of yields with the use or not of carbonate to the variation of the dose thereof in order to determine the optimal dose. Full 2 ² and surface factorial designs have also been made Response, Box-Behnken, to jointly evaluate the addition of carbonate, the temperature and the beating time of the olive paste (Montgomery, DC Design and Analysis of Experiments. Limusa Wiley. Mexico, 2002.).

In all cases a statistical treatment of the results has been carried out, using the Statgraphics Plus 5.1 statistical package of Statistical Graphics Corp., Rockville, MD, USA for variance analysis (ANOVA) and for the statistical designs of experiments the computer program Design-Expert version 6.0.6 of Stat-Ease Inc., Minneapolis, USA.

Example 3.1 Efficacy of carbonate.

There have been specific trials of application of calcium carbonate using doses of 1% and 2%. Table 2 shows the results obtained for samples of Picual, Hojiblanca and Arbequina olives, beating in all cases the olive paste at 30 ⁰ C (temperature of the water of the heat sink) for 55 minutes.

Likewise, Table 2 shows the values of the statistical parameter p resulting from the ANOVA and the result of applying the procedure of the least significant Fisher differences (LSD).

De la Tabla 2 se deduce que el uso de carbonato calcico mejora el rendimiento de la extracción en 1,37 puntos (kg de aceite / 100 kg de aceituna) para la muestra Picual 1 ; en 0,98 puntos para la muestra Picual 2; en 3,73 puntos para la muestra de Hojiblanca (lo que supone un aumento del 19 % del rendimiento); y 2,56 puntos para la muestra de Arbequina .

From Table 2 it follows that the use of calcium carbonate improves the yield of the extraction by 1.37 points (kg of oil / 100 kg of olives) for the Picual 1 sample; at 0.98 points for the Picual 2 sample; 3.73 points for the Hojiblanca sample (which represents a 19% increase in yield); and 2.56 points for the Arbequina sample.

The difference in performance observed between Picual 1 and Picual 2 samples is related to the increase in

Maturity Index The increase in this index reduces the need to use the adjuvant, that is, it is especially useful for olives with a low maturity index, the beginning of the campaign, and for those that produce difficult pastes, such as frozen olives.

The data in Table 2 have been represented in Figure 1 and it shows graphically the increase in extraction performance obtained, in all cases, due to the addition of calcium carbonate.

Example 3.2 Determination of the recommended dose

Two series of experiments have been carried out with samples of Picual and Arbequina olives to determine the most appropriate doses of calcium carbonate use.

Table 3 shows the performance data for the Picual 4 and Arbequina samples. The shake olive paste was performed at 30 ⁰ C (temperature of the water thermomixer) for 55 minutes.

Los valores de la Tabla 3 se han representado en la Figura 2 mediante puntos, observándose como, en ambos casos, el rendimiento de extracción se incrementa con el porcentaje de carbonato calcico añadido, hasta alcanzar un valor máximo a partir del cual parece ser que hay una pequeña disminución del rendimiento, seguramente debido al aceite que queda retenido en el propio carbonato.

The values in Table 3 have been represented in Figure 2 by points, observing how, in both cases, the extraction yield is increased with the percentage of calcium carbonate added, until reaching a maximum value from which it seems that there are a small decrease in yield, probably due to the oil that is retained in the carbonate itself.

The data in Table 3 have been adjusted, using non-linear regression with the SigmaPlot 9 program of Systat Software Inc., to the following equations, where R is the yield (kg of oil / 100 kg of olives) and C is the dose of calcium carbonate added (%).

5X ^ 05 C

For h ViiriéclíiJ Picital: R = I S. "3-«>, 0S50 C t i)

⁽ .USS l + C

> 5129 C

For the variety A.-beαumar R = 2: .33 + - - ^: 0.1 S 5-1 CC

0.3305 - C

The above equations have been used to represent the continuous lines of Figure 2, observing a good fit, and to determine the optimal value of calcium carbonate addition.

For the Picual variety, the optimum dose of carbonate addition is 3.1%, which gives it a maximum oil yield of 23.24%, that is, 4.51 kg of oil per 100 kg of olives versus non-use. carbonate

(24, 1% increase).

For the Arbequina variety, the optimum dose of carbonate is 2.1%, which gives it a maximum yield of 24.96%, that is, 2.63 kg of oil per 100 kg of olives compared to the non-use of carbonate ( 12.8% increase). However, as can be seen in Figure 2, these maxima are not very pronounced and therefore there is a wide range of variation in the dose of calcium carbonate added without significantly reducing the extraction performance.

Example 3.3 Combined study of carbonate dose and shake temperature

In order to know simultaneously what effect the batter temperature of the pasta has and the dose of carbonate used, and check if both factors interact with each other, a complete 2 ² factorial design has been carried out with the Picual 3 olive sample. Table 4 shows the experimental design and the yields obtained, maintaining the general experimental conditions and beating the olive paste in all cases for 20 minutes.

In view of the results, the following information is obtained:

a) Average value: (16, 06 + 17, 11 + 17, 96 + 18, 20) / 4 = 17.33% b) Temperature effect: (-16, 06 + 17, 11-17, 96+ 18, 20) / 2 = 0.64 c) Carbonate effect: (-16, 06-17, 11 + 17, 96 + 18, 20) / 2 = 1.49% d) Interaction effect: (16, 06-17.11-17.96 + 18.20) 72 = - 0.40% In the first place it has been verified that the variation observed in the performance is due to a real effect of each factor and not to the experimental error, for this purpose three replications of a point have been made, obtaining a standard deviation of 0.25 and a standard error of 0.15. Then we can accept that all effects have statistical significance.

The carbonate addition has a greater effect than the temperature rise, since a 1% carbonate addition increases the yield by 1.49 points (9.3% increase in yield), while the temperature rise of 20 ⁰ C to 40 ⁰ C only increases the yield 0.64 points. This conclusion is very interesting because working at low temperature oils of better quality are obtained.

On the other hand, we observed a small interaction effect between the temperature and the added carbonate, - 0.40%, as shown in Figures 3 and 4 of the interaction graphs.

In the interaction graphs it is observed that the lines are not parallel, then the effect of temperature is greater for a 0% carbonate concentration than for a 1% carbonate concentration, and the effect of carbonate addition is greater at temperature low, 20 ⁰ C, which has high temperature, 40 °.

Example 3.4 Combined study of carbonate dose and beat time

Similar to the previous one, a full factorial design 2 ² has been carried out for the Picual 3 olive sample to know simultaneously the effects of the beating time of the olive paste and the addition of carbonate to it on the oil yield. Table 5 shows the experimental design and the yields obtained, maintaining the general experimental conditions and the temperature of the water of the thermobatidora at 20 ⁰ C.

In view of the results, the following information is obtained:

a) Average value: (16, 06 + 19, 04 + 17, 96 + 19, 76) / 4 = 18.21% b) Time effect: (-16, 06 + 19, 04-17, 96 + 19 , 76) / 2 = 2.39% c) Carbonate effect: (-16, 06-19, 04 + 17, 96 + 19, 76) / 2 = 1.31% d) Interaction effect: (16, 06-19, 04-17, 96 + 19, 76) / 2 = - 0.59%

In this case, the increase in the beating time has a greater effect than the addition of carbonate, it being observed that the effect due to the addition of carbonate, 1.31%, is very similar to that obtained previously, 1.49%.

There is also a slight interaction effect, -0.59 or

¹ OR •

Example 3.5 Combined study of carbonate dose, temperature and whipping time

To optimize oil extraction performance based on shake temperature, shake time and The addition of carbonate has been an experimental design based on the Response Surface Methodology, which allows us to inspect a response, which can be shown as a surface, when the experiments investigate the effect of varying quantitative factors on values. which takes a dependent variable or response. That is, it is about finding the optimal values of the independent variables or factors that maximize the response.

The data obtained have been adjusted to an explanatory model using the Design-Expert statistical package. The corresponding model adjusted to the factors temperature (T), time (t) and carbonate dose (C), Equation (3) is shown below, and the analysis of variance is shown in Table 7.

(3) Yield (%) = -7,81089 + 1,35475 T + 0,042107 t + 18, 235C--

), 0187 Υ ^¿ - 1,995 C ^z - 0.718 TC + 0.010225 TC

In Table 7 it can be seen that a value of F equal to 80.42 implies that the model is significant, that a value of the Lack of Adjustment equal to 0.63 implies that it is not significant with respect to the pure error and that the value of the adjustment determination coefficient 0.9737 is reasonably in accordance with the prediction value 0.9283, so that the model obtained can be considered to predict the extraction performance as a function of the three operation variables studied .

In order to analyze the influence of each experimental point on the model, the statistical diagnoses of Leverage, standardized residual and Cook's distance in the response were made, finding that these were within the normal ranges, so it can be said that the model is stable in the range studied.

To observe the effects of the factors, in the interval studied, on the response (performance) the disturbance graph was obtained. For this, two factors were kept constant, the other being varied within the range design and the value of the response variable was determined, observing that the factor that has the least influence on performance is temperature. Therefore, the response surface and the corresponding contour plot are shown in Figure 5, depending on the factors of time and dose of carbonate added for a temperature of 30 ⁰ C.

The optimization has been carried out using the methodology of the desired function using the Design-Expert statistical package with which the solutions shown in Table 8 have been found.

modelo ajustado nos permite también comparar diferentes opciones de trabajo como se muestra en la Tabla 9.

The adjusted model also allows us to compare different work options as shown in Table 9.

Para unas condiciones de operación consideradas normales, 30 ⁰C de temperatura y 55 min de batido, el no usar carbonato, rendimiento 18,31 %, y utilizar 1,5 % de carbonato, rendimiento 22,68 %, supone una mejora de 4,37 puntos, es decir, una mejora del 24 % en el rendimiento.

Considered for normal operating conditions, temperature 30 ⁰ C and 55 min of stirring, not using carbonate, yield 18.31%, and 1.5% carbonate used, yield 22.68%, an improvement of 4 , 37 points, that is, a 24% improvement in performance.

The carbonate allows working at low temperatures, 20 ⁰ C, obtaining more performance, 23.54%, than working at high temperatures, 40 ⁰ C, 20.25% yield, for a whipping time of 90 min.

In the extreme case of working at low temperatures 20 ⁰ C and low shake times 20 min, the yield between not using carbonate 12.65% or using it, 20.60%, represents an improvement of 7.95 points which translates into a performance improvement of 63%.

Example 3.6 Comparison between calcium carbonate and talc

In order to compare the extraction efficiency between calcium carbonate and talc, technological adjuvants of physical action and therefore of the same nature, a series of tests have been carried out using doses of 1% and 2% of both. The talc used, Talcoliva brand, is marketed by the company Luzenac Group.

In Table 10 the results for samples Picual and Arbequina olives, beating in all cases the olive paste at 30 ⁰ C (temperature of the water thermomixer) for 55 minutes is.

The data in Table 10 have been represented in Figure 6 and it shows graphically the increase in extraction performance obtained, in all cases, due to the addition of a technological adjuvant and how the addition of calcium carbonate improves the yield regarding the addition of talc.

Once the corresponding statistical treatment to the data has been carried out, we conclude that there are no significant differences for a 95% confidence level (p = 0.05) between the yield obtained using the same dose of carbonate or talc, however, at the level of means, the yield obtained with carbonate exceeds in most cases the yield obtained with talc.

Example 3.7 Quality of oils obtained with calcium carbonate

To assess the quality of the oils obtained, using calcium carbonate, the quality criteria established in Commission Regulation (EC) No 1989/2003 of November 6, 2003 amending Regulation (EEC) have been taken into account No. 2568/91, concerning the characteristics of olive oils and olive pomace oils and about their methods of analysis. Table 11 shows some results.

Once the corresponding statistical treatment has been carried out, the results obtained allow us to affirm that there are no significant differences, for a 95% confidence level, in the quality parameters between the controls and the oils obtained with carbonate. In all cases they could be granted the qualification of "extra virgin olive oil" according to European regulations.

REFERENCES

Angerosa, F .; Mostallino, R .; Basti, C; Vito, R. (2001) Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chemistry 72: 19-28.

Annex to Council Regulation (EC) No 151/2001 of July 23, 2001 amending Regulation No 136/66 / EEC and Regulation (EC) No 1638/98, as regards the extension of the Aid regime and quality strategy for olive oil. Official Journal of the European Communities. L201. Boskou, D. Chemistry and technology of olive oil. AMV Editions and Mundi-Press. Madrid, 1998.

Cert, A .; Alba, J .; León-Camacho, M .; Moreda, W .; Pérez- Camino, M. C. (1996) Effects of Tale Addition and Operating Mode on the Quality and Oxidative Stability of Virgen OiIs Obtained by Centrifugation. J. Agrie. Food Chem. 44: 3930-3934.

European Union Commission (1991) Regulation (EEC) No 2568/91 on the characteristics of olive oils and olive pomace oils and their methods of analysis. Official Journal of the European Communities. L 248.

Commission of the European Union (2003) Regulation (EC) No 1989/2003 amending Regulation (EEC) No 2568/91. Official Journal of the European Communities. L 295.

Di Giovacchino, L .; Sestilli, S .; Di Vincenzo, D. (2002) Influence of olive processing on virgin olive oil quality. Eur. J. Lipid Sel. Technol 104: 587-601.

Beautiful, M .; González, J .; Uceda, M .; García-Ortiz, A .; Morales, J .; Frías, L .; Fernández, A. (1998) Elaboration of quality olive oil. Obtaining by the two phase system. Series Notes 61/98. Ministry of Agriculture and Fisheries. Andalusian Board

Martínez, J. M .; Muñoz, E .; Alba, J .; Lanzón, A. (1975) Report on the use of the "Abencor" Performance Analyzer. Fats and Oils 26 (6) 379-385.

Montgomery, DC Design and Analysis of Experiments. Limusa Wiley. Mexico, 2002. ORDER of January 13, 1986 approving the positive list of additives and technological adjuvants for use in the preparation of edible vegetable oils. BOE n ° 19 of January 22, 1986.

ORDER dated November 30, 1989 amending the positive list of additives and technological adjuvants authorized in the preparation of edible vegetable oils. Official State Gazette No. 301 of December 16, 1989.

Royal Decree 3177/1983 of November 16, which approves the technical-sanitary regulation of food additives. BOE n ° 310 of December 28, 1983.

Uceda, M .; Frias, L. (1975). Collection times. Evolution of the fat content of the fruit and the composition and quality of the oil. In Proceeding of the 2nd International meeting of olive oil (pp. 125-128). Cordoba, Spain.

Claims

Claims 1. Use of a compound comprising calcium carbonate as a technological adjuvant. 2. Use according to the preceding claim wherein said adjuvant is limestone. 3. Use according to any of the preceding claims wherein said adjuvant is used in fat and oil extraction processes. 4. Use according to the preceding claim wherein the substance to be extracted is a vegetable oil. 5. Use according to the preceding claim wherein the vegetable oil is olive oil. 6. Use according to the preceding claim wherein the olive oil is of the virgin or extra virgin olive oil type. 7. Use according to the preceding claim wherein the compound has a calcium carbonate richness of at least 90%. 8. Use according to the preceding claim wherein the compound has a calcium carbonate richness of at least 95%. 9. Use according to the preceding claim wherein the compound has a calcium carbonate richness of at least 99%. 10. Use according to the preceding claim wherein the compound has a humidity of less than 5%. 11. Use according to the preceding claim the compound has a humidity of less than 3%. 12. Use according to the preceding claim the compound has a humidity of less than 1%. 13. Use according to the preceding claim wherein the compound has a maximum particle diameter of 55 μm. 14. Use according to the preceding claim wherein the compound has a maximum diameter of less than 44 μm. 15. Use according to the preceding claim wherein the compound has an average diameter of 2.65 μm. 16. Use according to the preceding claim wherein the dose of compound employed is at least 0.01%. 17. Use according to the preceding claim wherein the dose of compound employed is at least 0.1%. 18. Use according to the preceding claim wherein the dose of compound employed is between 0.1-30%. 19. Use according to the preceding claim wherein the dose of compound employed is between 1-5%. 20. Use according to the preceding claim wherein the dose of compound employed is 3%. 21. Use according to claim 19 wherein the dose of compound employed is 1%.