Food composition containing 20-100 wt.% of an aqueous phase characterized by an enhanced content of tyrosol and hydroxytyrosol in aqueous phase being at least 15 ppm. The aqueous phase preferably results from exposing olive oil that contains polyphenols under hydrolytic conditions to an aqueous phase, so that lipophilic phenolic compounds will hydrolise and will migrate as hydrophilic polyphenols to the aqueous phase. The invention is suited for enhancing the nutritional value particularly of spreads, processed tomato products and dressings.
申请公布号
WO0036936(A2)
申请公布日期
2000.06.29
申请号
WO1999EP09563
申请日期
1999.12.02
申请人
UNILEVER N.V.;UNILEVER PLC;HINDUSTAN LEVER LTD;BOOM, STELLA, VAN, DER;ZEELENBERG-MILTENBURG, MANON, JOHANNA
发明人
BOOM, STELLA, VAN, DER;ZEELENBERG-MILTENBURG, MANON, JOHANNA