	US 12,213,495 B2
	Olive oil-based, solid vegetable fatty product substitute for butter or margarine and use thereof
Juan Manuel Ortiz Garcia, Lepe (ES); Sergio Ortiz Garcia, Lepe (ES); and Vidal Blanco Dominguez, Trigueros (ES)
Assigned to HEALTHY FOOD IBERICA, S.L., Lepe (ES)
Appl. No. 17/601,830
Filed by HEALTHY FOOD IBERICA, S.L., Lepe (ES)
PCT Filed Mar. 25, 2020, PCT No. PCT/ES2020/070205 § 371(c)(1), (2) Date Oct. 6, 2021, PCT Pub. No. WO2020/212633, PCT Pub. Date Oct. 22, 2020.
Claims priority of application No. 201930346 (ES), filed on Apr. 16, 2019.
Prior Publication US 2022/0183312 A1, Jun. 16, 2022
Int. Cl. A23D 9/02 (2006.01); A21D 2/16 (2006.01)

CPC A23D 9/02 (2013.01) [A21D 2/16 (2013.01)]

3 Claims

1. A solid vegetable fatty product the fundamental ingredient of which is an olive oil, wherein the solid vegetable fatty product consists of the following composition, with the percentages expressed by weight with respect to 100 g of the solid vegetable fatty product:

68-75% olive oil with a free acidity less than or equal to 2 g/100 g of oleic acid,

18-20% deodorized cocoa butter,

3-4.7% liquid sunflower lecithin, E322,

0.3% liquid microcrystalline cellulose, E460i, and

0-6% stabilizer consisting of mon- and diglycerides of fatty acids of vegetable origin.