US 12,232,505 B2
Processes and methods for producing an edible cream from olives
Tomás Masanés Autard, Tracy, CA (US); and Lisandro Castro, San Juan (AR)
Filed by Tomás Masanés Autard, Tracy, CA (US)
Filed on Apr. 14, 2021, as Appl. No. 17/230,440.
Claims priority of provisional application 63/009,880, filed on Apr. 14, 2020.
Prior Publication US 2021/0315224 A1, Oct. 14, 2021
Int. Cl. A23C 9/154 (2006.01); A23D 7/005 (2006.01); A23D 7/02 (2006.01); A23L 9/20 (2016.01); A23L 29/10 (2016.01)
CPC A23C 9/1544 (2013.01) [A23D 7/0056 (2013.01); A23D 7/02 (2013.01); A23L 9/22 (2016.08); A23L 29/10 (2016.08); A23C 2210/30 (2013.01)] 47 Claims
OG exemplary drawing
 
1. A process for producing an edible cream from olives, comprising the steps of:
a) milling said olives to form a paste;
b) malaxating said paste;
c) centrifuging said paste into a resultant oil phase, a resultant aqueous phase, and a resultant pomace;
d) centrifuging said aqueous phase;
e) separating said aqueous phase into a resultant precipitate and a resultant supernatant;
f) filtering said supernatant; and
g) homogenizing said supernatant, said oil phase, and an emulsifier to form said cream.