EDIBLE OLIVE POMACE OIL CONCENTRATED IN TRITERPENIC ACIDS, PROCEDURE OF PHYSICAL REFINING UTILISED FOR OBTAINMENT THEREOF AND RECOVERY OF FUNCTIONAL COMPONENTS PRESENT IN THE CRUDE OIL.

摘要

Procedure of refining crude olive pomace oil obtained through centrifuging or decantation of the pomace, comprising the stage of filtration of the starting crude olive pomace oil carried out through filters having a pore size comprised in the interval from 0.1 to 20 microns and at a temperature below 70º C, preferentially between 35 and 45º C.