MODIFICATION OF EDIBLE OIL FLAVOUR.

摘要

PCT No. PCT/EP94/00024 Sec. 371 Date Sep. 7, 1995 Sec. 102(e) Date Sep. 7, 1995 PCT Filed Jan. 6, 1994 PCT Pub. No. WO94/15479 PCT Pub. Date Jul. 21, 1994A useful method for shifting the flavour balance of edible oils comprises sparging nitrogen through the oil at a temperature of 20 DEG -65 DEG C. Olive oil is preferably treated at 30 DEG -40 DEG C. The treatment may be combined with usual purification steps as are washing and filtration over a filter aid.