PROCEDIMIENTO PARA EVITAR LA CRISTALIZACION TOTAL O PARCIAL DEL ACEITE DE OLIVA DURANTE SU CONSERVACION A BAJA TEMPERATURA.

摘要

The invention relates to a method for preventing the total or partial crystallization of olive oil during storage at low temperature, while retaining the physical/chemical and sensory properties, which includes the application of ultrasonic energy to said olive oil. The invention also relates to the olive oil obtained from said method.