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1. 发明公开

EP0771531A3 Stable edible oil composition 失效
标题翻译：稳定的食用油成分
公开(公告)号：EP0771531A3
公开(公告)日：1997-12-17
申请号：EP96117404.2
申请日：1996-10-30
申请人： Lipidia Holding S.A.
发明人： Silkeberg, Alf
IPC分类号： A23D9/00 , C11B1/06 , C11B1/10 , C11B3/00 , C11B5/00
CPC分类号： C11B5/0021 , A23D7/001 , A23D9/00 , A23G9/52 , A23G2200/08 , A23L27/60 , C11B1/06 , C11B1/10 , C11B3/00
摘要： An edible oil composition includes at least a major proportion of an edible bulk oil, and a second oil constituent combined therewith for increased stability. The second oil constituent is a sesame oil, preferably extracted and refined in a manner preserving substantial concentrations of antioxidant factors present therein. The bulk oil is preferably high in monounsaturated content, and is conveniently one of any available oils such as, for example, High Oleic Sunflower Oil, having a monounsaturated fatty acid content in a range of about 70% or greater, and having a maximum of about 10% saturated fatty acids. Advantageously, the linolenic acids content should also not exceed 3%. Optionally, the composition may contain a third oil constituent in a minor proportion, the oil being selected from a group of oils high in Δ-5 avenasterol, such as, for example rice bran oil or oat oil. The third oil constituent functions to inhibit polymer formation and is believed to neutralize odors and flavors caused by undeodorized sesame oil, permitting the use of higher concentrations thereof.
摘要翻译：食用油组合物包含至少大部分可食用散装油和与其组合以提高稳定性的第二种油组分。第二油成分是芝麻油，优选以保留其中存在大量浓度的抗氧化剂因子的方式提取和精制。散装油优选单不饱和含量高，并且便利地是任何可用油中的一种，例如高油酸葵花籽油，其具有约70％或更高的单不饱和脂肪酸含量，并且具有约10％的饱和脂肪酸。有利地，亚麻酸含量也应该不超过3％。任选地，所述组合物可以含有少量第三种油成分，所述油选自高Δ-5燕麦甾醇的油，例如米糠油或燕麦油。第三种油成分起抑制聚合物形成的作用，据信可中和由未脱臭的芝麻油引起的气味和香味，从而允许使用更高浓度的香料。

2. 发明授权

EP0936266B1 Refining of edible oil retaining maximum antioxidative potency 失效
标题翻译：食用油最高的抗氧化效率的炼油
公开(公告)号：EP0936266B1
公开(公告)日：2008-12-24
申请号：EP98102528.1
申请日：1998-02-13
申请人： Lipidia Holding S.A.
发明人： Silkeberg, Alf , Kochhar, Parkash S., Dr.
IPC分类号： C11B3/00 , A23D9/00 , A23D7/00 , A23L1/01 , A21D2/16
CPC分类号： A23G9/327 , A23D7/001 , A23D9/00 , A23G3/346 , A23G9/52 , A23G2200/08 , A23L19/18 , A23L27/60 , C11B3/001 , C11B3/10 , C11B3/12
摘要： This invention relates to A process for refining edible crude oil, selected from the group of oil comprising sesame seed oil, ricebran oil, wheat germ oil, oat germ oil and coffee oil, tee seed oil, pine seed oil, rich in natural antioxidative potential; the process being dedicated to retaining a substantial amount of the original antioxidative potential in the refined oil, modifying the degumming, the neutralisation, the bleaching and the deodorisation refining steps, comprising (a) lower temperature than usual and the addition of 50-500 mg/kg citric acid solution in the degumming process and (b)eliminating or substantially minimising hot water washing in the neutralising process and (c) eliminating or substantially reducing the use of caustic or acid clay, which is replaced by amorphous silica gel with a moisture of at least 25 % and an average pore diameter of between 20 and 60 Angstroms in the bleaching process and (d) either replacing the deodorisation process by the use of inert gas or making a short deodorisation with substantially lower heat (120-150 DEG C instead of the usual 210-270 DEG C).

3. 发明公开

EP0771531A2 Stable edible oil composition 失效
标题翻译：稳定食用油组成
公开(公告)号：EP0771531A2
公开(公告)日：1997-05-07
申请号：EP96117404.2
申请日：1996-10-30
申请人： Lipidia Holding S.A.
发明人： Silkeberg, Alf
IPC分类号： A23D9/00 , C11B1/06 , C11B1/10 , C11B3/00 , C11B5/00
CPC分类号： C11B5/0021 , A23D7/001 , A23D9/00 , A23G9/52 , A23G2200/08 , A23L27/60 , C11B1/06 , C11B1/10 , C11B3/00
摘要： An edible oil composition includes at least a major proportion of an edible bulk oil, and a second oil constituent combined therewith for increased stability. The second oil constituent is a sesame oil, preferably extracted and refined in a manner preserving substantial concentrations of antioxidant factors present therein. The bulk oil is preferably high in monounsaturated content, and is conveniently one of any available oils such as, for example, High Oleic Sunflower Oil, having a monounsaturated fatty acid content in a range of about 70% or greater, and having a maximum of about 10% saturated fatty acids. Advantageously, the linolenic acids content should also not exceed 3%. Optionally, the composition may contain a third oil constituent in a minor proportion, the oil being selected from a group of oils high in Δ-5 avenasterol, such as, for example rice bran oil or oat oil. The third oil constituent functions to inhibit polymer formation and is believed to neutralize odors and flavors caused by undeodorized sesame oil, permitting the use of higher concentrations thereof.

4. 发明授权

EP0771531B1 Stable edible oil composition 失效
标题翻译：稳定食用油组成
公开(公告)号：EP0771531B1
公开(公告)日：2002-09-25
申请号：EP96117404.2
申请日：1996-10-30
申请人： Lipidia Holding S.A.
发明人： Silkeberg, Alf
IPC分类号： A23D9/00 , C11B1/06 , C11B1/10 , C11B3/00 , C11B5/00
CPC分类号： C11B5/0021 , A23D7/001 , A23D9/00 , A23G9/52 , A23G2200/08 , A23L27/60 , C11B1/06 , C11B1/10 , C11B3/00
摘要： An edible oil composition includes at least a major proportion of an edible bulk oil, and a second oil constituent combined therewith for increased stability. The second oil constituent is a sesame oil, preferably extracted and refined in a manner preserving substantial concentrations of antioxidant factors present therein. The bulk oil is preferably high in monounsaturated content, and is conveniently one of any available oils such as, for example, High Oleic Sunflower Oil, having a monounsaturated fatty acid content in a range of about 70% or greater, and having a maximum of about 10% saturated fatty acids. Advantageously, the linolenic acids content should also not exceed 3%. Optionally, the composition may contain a third oil constituent in a minor proportion, the oil being selected from a group of oils high in DELTA -5 avenasterol, such as, for example rice bran oil or oat oil. The third oil constituent functions to inhibit polymer formation and is believed to neutralize odors and flavors caused by undeodorized sesame oil, permitting the use of higher concentrations thereof.

5. 发明公开

EP0936266A1 Refining of edible oil retaining maximum antioxidative potency 失效
标题翻译： Raffinieren von essbarenÖlenmitHöchstem抗氧化剂Wirkungsgrad
公开(公告)号：EP0936266A1
公开(公告)日：1999-08-18
申请号：EP98102528.1
申请日：1998-02-13
申请人： Lipidia Holding S.A.
发明人： Silkeberg, Alf , Kochhar, Parkash S., Dr.
IPC分类号： C11B3/00 , A23D9/00 , A23D7/00 , A23L1/24 , A23L1/01 , A21D2/16 , A23G9/02
CPC分类号： A23G9/327 , A23D7/001 , A23D9/00 , A23G3/346 , A23G9/52 , A23G2200/08 , A23L19/18 , A23L27/60 , C11B3/001 , C11B3/10 , C11B3/12
摘要： This invention relates to
A process for refining edible crude oil, selected from the group of oil comprising sesame seed oil, ricebran oil, wheat germ oil, oat germ oil and coffee oil, tee seed oil, pine seed oil, rich in natural antioxidative potential; the process being dedicated to retaining a substantial amount of the original antioxidative potential in the refined oil, modifying the degumming, the neutralisation, the bleaching and the deodorisation refining steps, comprising (a) lower temperature than usual and the addition of 50-500 mg/kg citric acid solution in the degumming process and (b)eliminating or substantially minimising hot water washing in the neutralising process and (c) eliminating or substantially reducing the use of caustic or acid clay, which is replaced by amorphous silica gel with a moisture of at least 25 % and an average pore diameter of between 20 and 60 Angstroms in the bleaching process and (d) either replacing the deodorisation process by the use of inert gas or making a short deodorisation with substantially lower heat (120-150°C instead of the usual 210-270°C).
摘要翻译：本发明涉及一种选自包含芝麻籽油，米布油，小麦胚芽油，燕麦胚芽油和咖啡油，发球台种子油，松籽油等富含天然抗氧化潜力的油类的精制食用原油的方法。 ; 该方法致力于在精制油中保留大量的原始抗氧化潜力，改变脱胶，中和，漂白和除臭精制步骤，其包括（a）比通常更低的温度和加入50-500mg / kg柠檬酸溶液，和（b）消除或基本上最小化中和过程中的热水洗涤和（c）消除或基本上减少苛性碱或酸性粘土的使用，其被无定形硅胶用水分至少25％，平均孔径在20至60埃之间，（d）用惰性气体代替除臭过程，或用较低的热量（120-150℃）进行短时间除臭而不是通常的210-270℃）。

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