WO2026139650 - METHOD FOR PRODUCING AN ADDITIVE-CONTAINING VEGETABLE OIL FOR FRYING CARBOHYDRATE-RICH FOODS
National phase entry is expected:
Publication Number
WO/2026/139650
Publication Date
02.07.2026
International Application No.
PCT/ES2025/070697
International Filing Date
12.11.2025
Title **
[English]
METHOD FOR PRODUCING AN ADDITIVE-CONTAINING VEGETABLE OIL FOR FRYING CARBOHYDRATE-RICH FOODS
[Spanish]
PROCEDIMIENTO DE OBTENCIÓN DE UN ACEITE VEGETAL ADITIVADO DE FRITURA DE ALIMENTOS RICOS EN CARBOHIDRATOS
[French]
PROCÉDÉ D'OBTENTION D'UNE HUILE VÉGÉTALE ADDITIVÉE POUR FRITURE D'ALIMENTS RICHES EN GLUCIDES
Applicants **
UNIVERSIDAD DE ALICANTE
Inventors
FERRÁNDEZ GÓMEZ, Borja
CERDÁN SALA, María del Mar
SÁNCHEZ SÁNCHEZ, Antonio
Priority Data
P202431091
23.12.2024
ES
Application details
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International Searching Authority |
SPTO
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| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
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| Type of Assignment |
The Standard Agent's Assignment
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| Applicant's Legal Status |
Legal Entity
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| Entry into National Phase under |
Chapter I
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| Patent Delivery |
Send the Letters Patent by Courier
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| Translation |
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Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2000 | |
| EPO | Filing, Examination, Granting | 9069 | |
| Japan | Filing, Examination, Granting | 1866 | |
| South Korea | Filing, Examination, Granting | 1431 | |
| USA | Filing, Examination, Granting | 4740 |
Total:
19,106
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Abstract[English]
The present invention relates to a method for producing an enriched vegetable oil for frying carbohydrate-rich foods. The method comprises preparing different additives by freeze-drying, which additives comprise essential oils, such as thymol or eugenol, the essential oils being encapsulated in β-cyclodextrins. Said additives are added to a vegetable oil, such as virgin olive oil or sunflower oil, to produce the enriched vegetable oil. Advantageously, using the enriched vegetable oil to fry carbohydrate-rich foods at temperatures between 175°C and 190°C reduces the concentration of acrylamide present in the fried food by at least 77% compared with the acrylamide produced in frying processes using additive-free vegetable oils.[Spanish]
La presente invención se refiere a un procedimiento de fabricación de un aceite vegetal enriquecido de fritura de alimentos ricos en carbohidratos que comprende la preparación por liofilización de distintos aditivos que comprenden aceites esenciales, tal como timol o eugenol, estando dichos aceites esenciales encapsulados en β-ciclodextrinas. Los citados aditivos se añaden a un aceite vegetal, tal como aceite de oliva virgen o de girasol, para la obtención del aceite vegetal enriquecido. Ventajosamente, al emplear el aceite vegetal enriquecido en la fritura de alimentos ricos en carbohidratos a temperaturas entre 175ºC y 190ºC, se reduce la concentración de acrilamida presente en el alimento frito en, al menos, un 77% respecto a la acrilamida producida en procesos de fritura con aceites vegetales no aditivados.[French]
La présente invention concerne un procédé de fabrication d''une huile végétale enrichie pour friture d'aliments riches en glucides qui comprend la préparation par lyophilisation de différents additifs qui comprennent des huiles essentielles. telles que le thymol ou l'eugénol, lesdites huiles essentielles étant encapsulées dans des β-cyclodextrines. Lesdits additifs sont ajoutés à une huile végétale, telle que l'huile d'olive vierge ou de tournesol, pour l'obtention de l'huile végétale enrichie. De manière avantageuse, lors de l'utilisation de l'huile végétale enrichie dans la friture d'aliments riches en glucides à des températures comprises entre 175 °C et 190 °C, la concentration en acrylamide présent dans l'aliment frit est réduit d'au moins 77 % par rapport à l'acrylamide produit dans des procédés de friture avec des huiles végétales non additivées.