Freeze dried olive extract, due to its composition, has many useful applications in food (suitable for clean label foods), functional foods (nutraceuticals), food supplements, cosmetics and personal care products, animal feed, and others.
The technical characteristics of the product are summarized below:
PRODUCT DESCRIPTION
Concentrate of aqueous extract from the olive fruit, with olive flavor and aroma, rich in olive polyphenols, which are known for their beneficial properties in food and human health. The composition of the product includes, but is not limited to, tyrosol, hydroxytyrosol, oleuropein, caffeic acid, coumaric acid, catechins, anthocyanins, olive polysaccharides and maltodextrin (corn or rice) or alternatively another encapsulation carrier (such as lecithin), which impart flavor-aroma-texture and functional properties to the products to which it is added.
The encapsulation of the product by lyophilization provides an improvement in flavor and color, resistance to high temperatures, and gradual release of flavor-aroma substances and other functional substances, which improve the organoleptic characteristics and quality of the products to which it is added.
PHYSICOCHEMICAL CHARACTERISTICS
Appearance: Beige powder
Odor: (encapsulated product) Slight olive odor
Taste: (encapsulated product) Sub bitter
Density: 600 g/l
Solubility in water 20°C Instantly soluble
pH: (in 10% w/w water solution) 4.5 to 5
CHEMICAL COMPOSITION
Concentrated aqueous extract of olive fruit, maltodextrin (DE 18).
The production process does not use any organic solvents but only drinking water and applies an environmentally friendly technology, having adopted the EU directive concerning the Principle of Total Discharge.
The product is initially produced in liquid form as a concentration of aqueous extract of the olive fruit with the help of lyophilization it is converted into a powder (after being encapsulated in a suitable carrier), which is stable and safe without the need for any added preservative.
1st Application-Action
Fermented sausages (Air-cured sausages)
It improves fermentation and the production of aroma and flavor, enhances the growth of the starter culture and the antimicrobial substances produced during fermentation, and helps to better preserve the products and prevent fat rancidity or color oxidation, for example in preservative-free fermented sausages. At the same time, it improves the overall nutritional value, thanks to the ingredients it contains.
2nd Application
Dairy Products
Production of European-style yogurt and yogurt desserts
It improves the taste and aroma, stimulates the growth of fermentation microorganisms and accelerates acidification and shortens the fermentation time, improves the coagulation and viscosity, consistency and preservation of the product.
Production of sour milk and kefir.
It improves the taste and aroma, stimulates the growth of fermentation microorganisms, achieves rapid acidification with limited alcohol production, shortens the fermentation time and improves the viscosity, consistency and preservation of the product.
3rd Application
Margarine production
It improves the taste and aroma of the product and delays the oxidation of fat and color.
4th Application
Production of alcoholic or non-alcoholic beverages (wine, cider, fruit juices, soft drinks and others)
It improves the taste and aroma of the product and delays the oxidation of the color.
5th Application
Food supplements
It contains a combination of olive polyphenols (including hydroxytyrosol), organic acids, salts, trace elements and maltodextrin and can be used as a food supplement, alone or as an ingredient of food supplements with the aim of enhancing human health.
It is indicated that according to European Legislation (Regulation EU No. 432/2012) “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.
The claim may only be used for olive oil which contains at least 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein and tyrosol complex) per 20 g of olive oil. To bear this claim, information must be provided to the consumer that the beneficial effects are obtained with a daily intake of 20 g of olive oil.
6th Application
Cosmetics – Skin Care Products
The product in cosmetics and personal care products improves the functional properties of the products, thanks to its composition. Along with the olive aroma, it also prevents the deterioration of the oils contained in these products.
