Processes and methods for producing an edible cream from olives

Abstract

Methods for producing a polyphenol extract from olive paste may include: separating the paste into an oil phase, a pomace phase, and an aqueous phase; clarifying the aqueous phase to produce a supernatant; acidifying the supernatant; heating the supernatant; exposing the supernatant to an adsorptive medium; rinsing the medium with an alcohol to desorb polyphenol compounds from the medium and produce an alcoholate; and distilling the alcoholate to remove a portion of the alcohol and produce a polyphenol extract. The polyphenol extract may be combined with water, an acid, and one or more flavorants to form a liquid mixture and then homogenized with a mixture of olive oil and an emulsifier to form an edible cream. The cream may also include other ingredients such as citrus fiber, lemon juice, lactic acid, salt, and spices.

Dependencies are inferred from the claim text.