EFFICACY OF MICRONIZED CALCIUM CARBONATE AS COADJUVANT IN EXTRACTION PROCESS

Abstract

The use of appropriate processing aids at the correct rates tends to improve oil extraction efficiency in a cost-effective way without adversely affecting the oil quality. The aim of this research was to evaluate the effect of calcium carbonate added at the beginning of the malaxation phase, on both the extraction yield and the quality. The assays were performed with olive oil obtained from Kalinjoti olives at different ripening index. The use as a technological coadjuvant of calcium carbonate, E170 food additive, caused an increase of olive oil extraction yield. Moreover, an increase of pungent perception was observed in some cases when we added calcium carbonate to more ripened olives. Also, micronized carbonate allows a low mixing temperature to be used in extraction yields, resulting in higher quality olive oil. Concerning analytical determinations of oils (acidity, pH, peroxide values, ultraviolet spectrophotometric analysis K232 and K270,), no significant differences were found when comparing oils obtained with or without carbonate and all of them could be classified as ‘‘extra virgin olive oil” according to European norms.