ES2364514A1 - Food composition based on olive oil - Google Patents

Abstract

The invention relates to a novel food composition characterised in that it comprises: a) between 70 and 95% of virgin olive oil and b) between 5 and 30% of virgin olive oil hydrogenated to saturation. The invention also relates to the method for producing said composition, and to the use of said composition for producing a spreadable product.

Description

Food composition based on oil olive.

Technical field

The present invention relates to the field of oils, and more particularly to a new composition based on olive oil, characterized by being spreadable and having a texture similar to butter or margarine.

Background of the invention

At present, there is a large market variety of spreadable products. Among them, the margarine or butter, the latter being made from animal milk fat. While this product is highly consumed in worldwide, due to its high animal fat content saturated related to cardiovascular problems, overweight or cholesterol, in recent years an interest has been generated growing by looking for new and healthier alternatives for consumers.

For its part, margarine is a product that basically consists of a water-in-oil emulsion. Initially, it emerged in order to find a healthier alternative to butter. The main purpose was to develop a new product with characteristics similar to those of butter, but without cholesterol. However, margarine is not exempt from disadvantages, among which its high percentage of trans fatty acids originated as a result of the partial hydrogenation of the fats used in its manufacturing process. It has been proven that this type of trans fatty acids present problems similar to those of butter, increasing the risk of cardiovascular disease.

As an alternative to these spreads, find olive oil, which is characterized by being a healthy and essential product in the Mediterranean diet, recognized for the beneficial properties that it can contribute to the health of consumers.

Due to its high oleic acid content (monounsaturated), produces a beneficial effect on cholesterol, reducing LDL cholesterol levels and increasing those of HDL cholesterol, which protects against disease cardiovascular In addition, virgin olive oil is rich in vitamin E, thus protecting fat from the action of free radicals and opposing oxidation resistance that these They exert on the human body. Due to the antioxidant effect of the Vitamin E, olive oil is recommended for both childhood as for the elderly, helping to prevent diseases such as arteriosclerosis. Indicated for liver diseases, it has anticancer effects and, unlike most fat, promotes digestion and has a better assimilation. Too It contains, naturally, hydroxytyrosol, which is an antioxidant which brings great health benefits as effects anti-inflammatory, skin cell protection, activity antibacterial, improvement of arterial health, etc.

In addition to being a healthy food, oil Virgin olive is characterized by its optimal properties organoleptic color, smell and taste, being the only oil that It keeps them unchanged.

Due to the above characteristics, in the Currently, new products developed from of olive oil, giving them part of its characteristics organoleptic and its beneficial properties for health. From this way, in the market you can find margarines made from from olive oil, including water and fat Hydrogenated in its composition. They have also been prepared fatty preparations composed mainly of olive oil, as well as for other fats of vegetable origin. However, none of these products have allowed to obtain really optimal results so far, because they often have a texture sandy, something unpleasant in the mouth.

It will therefore be the object of this invention, a new product based exclusively on olive oil, without contain partially hydrogenated fats or water in their composition. Thanks to understand only olive oil, this product It presents the healthy properties of olive oil, it is more stable against oxidation than olive oil conventional and has a higher yield in frying. Further, as a consequence of its elaboration process, it is characterized by have a plastic texture such as butter or margarine, or other spreads, which makes it a healthy substitute for them, being an optimal product both to spread like to cook.

Description of the invention

The present invention therefore relates to a new food composition characterized by understanding, in percentage by weight with respect to the total:

to)

of a 70 to 95% virgin olive oil;

b)

of a 5 to 30% hydrogenated virgin olive oil a saturation;

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In the first place, virgin olive oil is understood as the oil obtained from the olive exclusively by physical procedures, under operating conditions that allow to preserve the natural flavor, aromas and vitamins of the olive. Thus, in a preferred embodiment of the invention in which the olives are of Spanish origin, the organoleptic properties of the olive and, therefore, of the oil, will be those corresponding to those of the area of origin. Specifically, the fatty acid composition is usually comprised, by weight percentage, between 6 and 20% palmitic acid (C16: 0), 0.5 and 6% stearic acid (C18: 0), 0.3 and 3.5% palmitoleic acid (C16: 1), 60 and 90% oleic acid (C18: 1), 3 and 21% linoleic acid and 0 to 2% linolenic acid. Therefore, the major component of virgin olive oil is oleic acid, thus being considered a beneficial food for health. In addition to these fatty acids, virgin olive oil in turn naturally comprises vitamins, mainly vitamin E and polyphenols, characterized by having a protective effect on the cells of the human body.

On the other hand, saturated hydrogenated oil is virgin olive oil subjected to a hydrogenation process until saturation. Thus, although it retains the same characteristics as virgin olive oil, having been subjected to a saturation process, it does not contain trans fatty acids in its composition and, at the same time, has a higher melting point, being treated by both of a solid product. In this case, the approximate percentage of fatty acids in the hydrogenated oil is, by weight percentage, from 6 to 20% palmitic acid (C16: 0), from 75 to 95% stearic acid (C18: 0) and 0 to 3% palmitoleic acid (C16: 1).

In a further embodiment of the invention, the previous composition may also include olive oil refined, preferably, between 0 and 95% by weight with respect to the total, which will be added, preferably, in Substitution to virgin olive oil.

Refined olive oil consists of olive oil undergoing a refining process, so that it has the same fatty acid composition as virgin olive oil, but its taste is somewhat softer, having been neutralized. Although its use is optional, it will be used, preferably, when you are interested in obtaining a product with a softer flavor.

Finally, in a particular embodiment of the invention, the composition may, in turn, comprise at least one additional additive in order to give a particular flavor to the Final product. Preferably, but not limited to, this Additive may consist of salts, vitamins, garlic, tomatoes, onions in powder, or any combination of the above. The amount that is add of these additives will be proportional to the intensity of flavor that you want to contribute to the final product. Preferably, the percentage of additives in the final product is found between 0 and 5% and, more preferably, between 0 and 1% of the total weight of the composition.

In a preferred embodiment of the invention, said additive is a salt with a percentage in moisture preferably comprised between 0.1 and 0.4% by weight.

It is also an additional object of this invention a method for obtaining the composition described above, which is characterized by understanding the following stages:

to)

he mixed 70 to 95% virgin olive oil, 5 to 5 30% virgin olive oil hydrogenated to saturation and, optionally, from 0 to 95% of refined olive oil giving place a first mixture;

b)

he heating the first mixture to a temperature included between 30 and 80 ° C, obtaining an emulsified mixture;

C)

he passing said emulsified mixture to at least one reservoir of feeding;

d)

the crystallization of the mixture from the feed tank until you get the final composition.

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In a particular embodiment of the invention, the process may, in turn, comprise the addition of at least an additional additive as an ingredient of the composition object of the invention, which are added in the first mixing stage of the ingredients that are carried out in at least one mixing tank (one).

The exact proportion of the oils added in step (a) is adjusted based on the level of consistency that is want to get in the final product, controlling both the taste of same, as its solids content, so that it melts in the mouth. In a preferred embodiment of the invention, said content in solids is included, by weight with respect to the total, between 6 and 24%, preferably between 8 and 15%, at 10 ° C; between a 5 and 22%, preferably between 7 and 14%, at 25 ° C; between a 4 and 20%, preferably, between 6 and 14%, at 30 ° C; and between a 3 and 16%, preferably between 4 and 12%, at 35 ° C.

The mixture obtained in step (a) is then transported to a mixing tank (2) independent of the mixing tank of said stage (a) where the mixture is subjected to a temperature comprised, preferably between 30 and 80 ° C, more preferably 40 and 55 ° C and stirring between 60 and 150 rpm, for a time between 5 and 60 minutes, preferably between 15 and 30 minutes, until a mixture is obtained emulsified

Preferably, the charging temperature at mixing tank (3) of the oils from the mixing tank (1) is between 30 and 85 ° C and, more preferably, between 40 and 60ºC, thus ensuring the correct mixing of the ingredients.

Next, the emulsified mixture is pumped at a preferred speed of 200 to 2000 kg / h at least one tank or feed tank (7), where the mixture remains in constant stirring, between 800 and 1100 rpm, at a temperature between 30 and 80 ° C and, more preferably, between 40 and 55 ° C.

In a preferred embodiment of the invention, it is it is possible to have at least one additional intermediate deposit (5) of mixture located before the feed tank (7), in order to store the mixture temporarily.

After the feeding tank, the mixture is pumped to a perfector team (9), where the final product acquires a solid plastic texture, pleasant to the palate, through the shake and crystallization of the emulsified mixture.

In a preferred embodiment of the invention, the Emulsified mixture, upon reaching the perfector, is directed first place to an intermediate crystallizer, where it is whipped and cooled to a temperature of 0 to -25 ° C, more preferably, from -10 to -20 ° C. Subsequently, optionally, it is transported to a bolt, where it is subjected to a whipping speed of between 5 and 50 Hz, plus preferably between 15 and 35 Hz, collaborating with the creation of the three-dimensional network that, at the macroscopic level, gives the mix Final the desired plastic structure. Finally, the mix is transported to the crystallizer, which consists, so preferably, in a scraped surface heat exchanger, in whose inner surface of the cooling tube, the fat mixture is cooled to a temperature preferably between 0 and -25 ° C, more preferably between -10 and -20 ° C, being at the same time subjected to a scraping process using blades swivel This stage of crystallization and milkshake is a stage important of the claimed method, because it is at this stage when the three-dimensional network is formed that results in the plastic or semi-solid product object of the invention.

Depending on the conditions under which carry out this stage, crystallization can lead to several types of crystalline structures, keys in texture and plasticity of the final product. This phenomenon is known as polymorphism. The Three main crystalline structures that exist are:?, β and β '. The α-type structure has the point of lowest fusion, and is the most unstable, while the β type It is the one with the highest melting point and is the most stable of three. Once acquired a certain form, the Crystal transformation is irreversible, unless they return to melt and recrystallize.

In the following table, the characteristics of each of the polymorphic forms:

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TABLE 1 Shape characteristics polymorphic

one

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Usually a liquid fat when subject to rapid cooling, crystallize first in shape α, but it quickly goes into a β 'form, although some Fats follow the β form. From the technological point of view, the crystal structure type? is the desired one, since it forms long and thin "needles" of crystallized fat with which they get the desired qualities to obtain a product with good spreadability and with a uniform structure. By way of In addition to the type of crystals formed, the destruction of the primary crystalline structure that forms with the cooling as it is a hard and fragile structure and, for Therefore, not optimal for use. This destruction of the α structure is achieved in the shaking stage, resulting in A much softer structure.

Finally, the procedure object of the invention may, in turn, comprise an additional step of packaging of the composition in at least one packaging equipment (10), preferably, at a temperature between 5 and 30 ° C.

Likewise, the use of the composition object of the invention for the manufacture of a spreadable product.

Brief description of the figures

Figure 1 shows a diagram of the procedure for elaboration the composition object of the invention.

Figure 2 shows the structure of the β and β 'crystals of the composition seen at microscope.

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List of references in figure 1

one.

Ingredient mixing tank

2.

Pump 1

3.

Mixing tank

Four.

Pump 2

5.

Intermediate deposit

6.

Pump 3

7.

Feed tank

8.

Pump 4

9.

Perfector

10.

Packaging equipment

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Preferred Embodiment of the Invention

They are collected below, by way of example and on a non-limiting basis, a series of preferred embodiments of the invention. All percentages expressed refer to weight percentages

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Example 1 Processing Procedure 1

In this first example, we proceeded to elaborate the composition object of the invention from the mixture in the mixing tank (3) of 92% virgin olive oil and 8% oil from virgin olive hydrogenated to saturation, both of Spanish origin. This mixture was pumped through the pump (4) to the tank intermediate (5), from where it was pumped to the feed tank (7) by means of the pump (6) at a speed of 500 kg / h. In said feed tank (7) was mixed at a temperature of 45 ° C, subjected to a maximum stirring speed for 30 minutes, being then directed to the perfector (9). In that team, the mixture was not shaken, cooling it to a temperature of -10ºC, corresponding to the temperature of crystallization.

The percentage of fatty acids obtained was 11.91% palmitic acid (C16: 0), 11.74% stearic acid (C18: 0), 1% palmitoleic acid (C16: 1), 68.85% oleic acid (C18: 1), 4.5% linoleic acid (C18: 2) and an amount less than or equal to 1% trans fatty acids.

Likewise, characteristics were obtained optimal organoleptic and plasticity in the final composition, with an intense flavor, consisting of one hundred percent olive oil virgin, as well as with a very good plasticity to spread and for your melting in the mouth Spread on bread, it presented very good extensibility, as well as a solid consistency preserved in a refrigerator.

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Example 2 Processing Procedure 2

In this example, we proceeded to elaborate the composition object of the invention from the mixture in the mixing tank (3) of 92% virgin olive oil and 8% oil from virgin olive oil to saturation, both of origin Spanish.

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This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 500 kg / h. In said feed tank (7) it was mixed at a temperature 45 ° C, subjected to a maximum stirring speed for 30 minutes, then directed to the perfector (9). In said equipment, the mixture was not shaken, cooling it until a temperature of -15ºC, corresponding to the temperature of crystallization.

The result obtained in this case, subjecting the mixture at a faster shake speed and cooling it to a lower temperature was again satisfactory, so that the final composition had organoleptic characteristics and optimal plasticity, similar to those in example 1, the percentage of fatty acids equal to that of example 1. With a intense flavor, being one hundred percent virgin olive oil, and with A very good plasticity for spreading and for melting in the mouth. Spread on bread, it presented a very good extensibility as well as a solid consistency preserved in a refrigerator.

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Example 3 Processing Procedure 3

In this example, we proceeded to elaborate the composition object of the invention from the mixture in the mixing tank (3) of 92% virgin olive oil and 8% oil virgin olive hydrogenated saturation, both of Spanish origin.

This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 400 kg / h. In said feed tank (7) it was mixed at a temperature 45 ° C, subjected to a maximum stirring speed for 30 minutes, then directed to the perfector (9). In said equipment, the mixture was not shaken, cooling it until a temperature of -8ºC, corresponding to the temperature of crystallization.

The result obtained in this case, subjecting the mixture at a faster shake speed and cooling it to a lower temperature than in example 1 or 2, it was again satisfactory, with organoleptic characteristics and Optimal final composition plasticity, being the percentage of fatty acids equal to that of example 1. With an intense flavor, being one hundred percent virgin olive oil, and with a very good spreadable plasticity and melting in the mouth. Spread on bread it presented a very good extensibility as well as a consistency solid preserved in refrigerator.

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Example 4 Processing Procedure 4

We proceeded to elaborate the composition object of the invention from mixing in the mixing tank (3) of 85% of virgin olive oil and 15% hydrogenated virgin olive oil a saturation, both of Spanish origin.

This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 1000 kg / h. In said feed tank (7) it was mixed at a temperature 45 ° C, subjected to a maximum stirring speed for 30 minutes, then directed to the perfector (9). In said equipment, the mixture was subjected to a whipping speed of 40 Hz, cooling it to a temperature of -15 ° C, corresponding to Crystallization temperature

The percentage of fatty acids obtained was 11.90% palmitic acid (C16: 0), 15.81% stearic acid (C18: 0), 1% palmitoleic acid (C16: 1), 65.03% of oleic acid (C18: 1), 4.25% of linoleic acid (C18: 2) and a percentage less than or equal to 1% of trans fatty acids.

The result obtained was satisfactory, as obtain a more consistent composition at room temperature than that obtained in examples 1, 2 and 3. Some were also obtained good organoleptic and plasticity characteristics, with a taste intense, being one hundred percent virgin olive oil. To its once, the final product had very good spreadable plasticity and for its fusion in the mouth. Spread on bread presented a very good extensibility as well as a solid consistency preserved in Fridge.

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Example 5 Processing Procedure 5

We proceeded to elaborate the composition object of the invention from mixing in the mixing tank (3) of 85% of virgin olive oil and 15% hydrogenated virgin olive oil a saturation, both of Spanish origin.

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This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 1000 kg / h. In said feed tank (7) it was mixed at a temperature 45 ° C, subjected to a maximum stirring speed for 30 minutes, then directed to the perfector (9). In said equipment, the mixture was subjected to a whipping speed of 25 Hz, cooling it to a temperature of -10 ° C, corresponding to Crystallization temperature

The percentage of fatty acids obtained was the same as in example 4 and the result of the final product obtained was satisfactory again, obtaining one more product consistent at room temperature than in the case of examples 1, 2 and 3, as well as with organoleptic characteristics and good plasticity, similar to those in example 4. With a taste intense, being one hundred percent virgin olive oil, and very Good plasticity to spread and melt in the mouth. Spread on the bread had a very good extensibility as well as a solid consistency preserved in a refrigerator.

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Example 6 Processing procedure 6

A product was made from a mixture with the same composition as in examples 4 and 5, and in the working conditions of example 3. The final result was again satisfactory, obtaining a composition with a good consistency.

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Example 7 Processing procedure 7

We proceeded to elaborate the composition object of the invention from mixing in the mixing tank (3) of 60% virgin olive oil, 30% refined olive oil and 10% saturation hydrogenated virgin olive oil, both of origin Spanish. With the use of refined olive oil, intended to reduce the natural flavor of virgin olive oil, looking for a milder taste in the final product.

This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 1000 kg / h. In said feed tank (7) it was mixed at a temperature 45 ° C, subjected to a maximum stirring speed for 30 minutes, then directed to the perfector (9). In said equipment, the mixture was subjected to a whipping speed of 25 Hz, cooling it to a temperature of -10 ° C, corresponding to Crystallization temperature

The percentage of fatty acids obtained was the same as in example 1 and the result of the final product obtained was satisfactory, obtaining a product with a flavor softer than in the case of examples 1, 2, 3, 4 and 5. Regarding the consistency, plasticity and fusion in the mouth was the same as the from example 1, since it worked under the same conditions. Spread on bread it had very good extensibility and, preserved in Fridge, maintained a solid consistency.

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Example 8 Processing procedure 8

A mixture was made using the same composition as in example 7, and with the conditions of work of example 2. The final result was satisfactory, obtaining a smooth spreadable composition.

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Example 9 Processing procedure 9

A mixture was made using the same composition as in example 7, and with the conditions of work of example 3. The final result was satisfactory, obtaining a smooth spreadable composition.

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Example 10 Processing procedure 10

We proceeded to elaborate the composition object of the invention from mixing in the mixing tank (3) of 60% virgin olive oil, 25% refined olive oil and 15% saturation hydrogenated virgin olive oil, both of origin Spanish. With the use of refined olive oil, intended to reduce the natural flavor of virgin olive oil, looking for a milder taste in the final product.

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This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 1000 kg / h. In said feed tank (7) it was mixed at a temperature 55 ° C, subjected to a maximum stirring speed for 30 minutes, then directed to the perfector (9). In said equipment, the mixture was subjected to a whipping speed of 25 Hz, cooling it to a temperature of -10 ° C, corresponding to Crystallization temperature

The percentage of fatty acids obtained was the same as in example 4 and the final product was satisfactory, obtaining a product with a softer flavor than in the case of Examples 1, 2, 3, 4 and 5. Regarding their consistency, plasticity and fusion in the mouth, was the same as that obtained in the Example 5, since it worked under the same conditions. Smeared in the bread it presented a very good extensibility as well as a solid consistency preserved in refrigerator and semi-solid at room temperature.

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Example 11 Processing procedure 11

A mixture was made using the same composition as in example 10, and with the conditions of work of example 2. The final result was satisfactory, obtaining a smooth spreadable composition with greater consistency.

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Example 12 Processing procedure 12

A mixture was made using the same composition as in example 10, and with the conditions of work of example 3. The final result was satisfactory, obtaining a smooth spreadable composition with greater consistency.

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Example 13 Processing procedure 13

We proceeded to elaborate the composition object of the invention from the mixing in the mixing tank (3) of 89.7% virgin olive oil, 10% virgin olive oil Hydrogenated to saturation, both of Spanish origin and 0.3% salt. With the addition of salt it was intended to enhance the flavor of oil.

This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 1000 kg / h. In said feed tank (7) it was mixed at a temperature 45 ° C, subjected to a maximum stirring speed for 30 minutes, then directed to the perfector (9). In said equipment, the mixture was subjected to a whipping speed of 25 Hz, cooling the mixture to a temperature of -10 ° C, corresponding at the crystallization temperature.

The percentage of fatty acids obtained was 11.91% palmitic acid (C16: 0), 11.74% stearic acid (C18: 0), 1% palmitoleic acid (C16: 1), 68 , 85% oleic acid (C18: 1), 4.5% linoleic acid (C18: 2) and a percentage less than or equal to 1% trans fatty acids.

The final composition presented a slight touch of salt, thus enhancing the taste of it. Spread on bread it presented a very good extensibility as well as a consistency solid preserved in refrigerator and semi-solid at temperature ambient.

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Example 14 Processing Procedure 14

A mixture was made using the same composition as in example 13, and with the conditions of work of example 2. The final result was satisfactory, obtaining a smooth spreadable composition with greater consistency.

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Example 15 Processing procedure 15

A mixture was made using the same composition as in example 13, and with the conditions of work of example 3. The final result was satisfactory, obtaining a smooth spreadable composition with greater consistency.

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Example 16 Processing procedure 16

A mixture was made using the same composition as in example 13, and with the conditions of work of example 2. The final result was satisfactory, obtaining a spreadable composition with salty flavor.

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Example 17 Processing procedure 17

A mixture was made using the same composition as in example 13, and with the conditions of work of example 3. The final result was satisfactory, obtaining a spreadable composition with salty flavor.

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Example 18 Processing procedure 18

We proceeded to elaborate the composition object of the invention from the mixing in the mixing tank (3) of 89.7% virgin olive oil, 10% virgin olive oil Hydrogenated to saturation, both of Spanish origin and 0.3% garlic ground. With the addition of salt it was intended to create a similar taste of garlic oil but with the advantage of not carrying eggs and having a much longer lifespan.

This mixture was pumped through the pump (4) to the intermediate tank (5), from where it was pumped to the tank of supply (7) by means of the pump (6) at a speed of 800 kg / h. In said feed tank (7) it was mixed at a temperature 45 ° C, subjected to a maximum stirring speed for 20 minutes, then directed to the perfector (9). In said equipment, the mixture was subjected to a whipping speed of 30 Hz, cooling to a temperature of -10 ° C, corresponding to the crystallization temperature

The percentage of fatty acids obtained was 11.91% palmitic acid (C16: 0), 11.74% stearic acid (C18: 0), 1% palmitoleic acid (C16: 1), 68 , 85% oleic acid (C18: 1), 4.5% linoleic acid (C18: 2) and a percentage less than or equal to 1% trans fatty acids.

In addition, the final composition had a flavor Garlic, pleasant to the palate, so the result was satisfactory. Refrigerated, maintained consistency solid.

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Example 19 Processing procedure 19

A mixture was made using the same composition as in example 18, simply modifying the seasoning, which in this case was onion instead of garlic ground. The final result was satisfactory.

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Example 20 Processing Procedure 20

A mixture was made using the same composition as in example 18, simply modifying the seasoning, which in this case was tomato instead of garlic ground. The final result was satisfactory, obtaining a spreadable tomato composition, interesting organoleptically, in the interest of many consumers of consume it with cured ham.

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Example 21 Processing procedure 21

We proceeded to elaborate the composition object of the invention from mixing in the mixing tank (3) of 90% virgin olive oil, 10% hydrogenated virgin olive oil at saturation, both of Spanish origin and 2.7 IU / g of vitamin D. In 100 g of product, this added amount of vitamin D is the 130% of the recommended daily amount. The advantages of vitamin D in the body are many, as it is involved in the absorption of calcium and phosphorus in the intestine, and therefore in the deposit of the same in bones and teeth.

The working conditions were the same as those of example 18, obtaining a composition that besides being naturally rich in vitamin E, it was also rich in vitamin D.

Claims (18)

1. Food composition characterized by understanding, in percentage by weight:

to)

of a 70 to 95% virgin olive oil;

b)

of a 5 to 30% hydrogenated virgin olive oil a saturation.

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2. Composition according to claim 1, where virgin olive oil comprises, as a percentage in weight:

to)

of a 6 to 20% palmitic acid;

b)

of a 0.5 to 6% stearic acid;

C)

of a 0.3 to 3.5% palmitoleic acid;

d)

of a 60 to 90% oleic acid;

and)

of a 3 to 21% linoleic acid; Y

F)

of a 0 to 2% linolenic acid.

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3. Composition according to claim 1 or 2, where the saturated hydrogenated virgin olive oil It comprises, in percentage by weight:

to)

of a 6 to 20% palmitic acid;

b)

of a 75 to 95% stearic acid; Y

C)

of a 0 to 3% palmitoleic acid.

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4. Composition according to any one of the preceding claims, characterized in that it further comprises refined olive oil. 5. Composition according to claim 4, where refined olive oil is added in a percentage in weight between 0 and 95% of the total. 6. Composition according to any one of the preceding claims, characterized in that it further comprises at least one additional additive selected from a group consisting of salts, vitamins, garlic, tomatoes and onions, or any combination of the foregoing. 7. Method for obtaining a composition according to any one of the preceding claims, characterized in that it comprises the following steps:

to)

he mixed 70 to 95% virgin olive oil and 5 to 5 30% hydrogenated virgin olive oil on saturation;

b)

he heating of the mixture obtained in the previous stage until a temperature between 30 and 80 ° C, obtaining a mixture emulsified;

C)

he passing said emulsified mixture to at least one tank of food (7);

d)

the crystallization of the mixture from the feed tank (7) until the final composition is obtained.

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Method according to claim 7, characterized in that it can also comprise the addition in step (a) of mixing at least one additional additive selected from a group consisting of salts, vitamins, garlic, tomatoes and onions , or any combination of the above. 9. Procedure, according to any one of claims 7 to 8, wherein the mixing step (b) is carried carried out in at least one independent mixing tank (3) with stirring, where the mixture remains between 5 and 60 minutes. 10. Procedure, according to any one of claims 7 to 9, wherein the mixing step (b) is carried out at a temperature between 30 and 80 ° C. 11. Procedure, according to any one of claims 7 to 10, wherein the mixture obtained in the step (b) is fed to the feed tank (7) at a speed between 500 and 2000 kg / h. 12. Procedure, according to any one of claims 7 to 11, wherein the crystallization stage (c) It is carried out in a perfector team (9). 13. Procedure, according to any one of claims 7 to 12, wherein the crystallization stage (c) in turn comprises the mixing of the mixture at a speed between 5 and 50 Hz. 14. A method according to any one of claims 7 to 13, characterized in that it comprises an additional packaging stage of the final composition obtained. 15. Procedure, according to the claim 14, wherein the packaging step is carried out at a temperature between 5 and 30 ° C. 16. Composition obtainable by a procedure according to any one of claims 7 to 15. 17. Composition according to claim 16, characterized in that it has a β 'crystalline structure. 18. Use of a composition according to a any one of claims 1 to 6 and 16 to 17 for the manufacture of a spreadable product.