Fatty Substance Preservation Using Additives TRIZ Cases
- Component for suppressing cooking oil degradation and method for use thereof
See how beaten natural fibers carry oxide inhibitors to suppress oil oxidation and entangle foo
- Frying Device with Rectified Current to Reduce Cooking Oil Oxidation
See how a conductive basket and rectification circuit create an electron-rich environment to pr
- Conductive Frying Basket Circuit for Oil Oxidation Control
Rippled rectified current through a conductive basket and vessel creates a reducing oil environment that slows oxidation and lowers carcinogenic compounds.
- Conductive Fry Basket Circuit for Anti-Oxidation Oil Life
Rippled rectified current through a conductive basket and vessel creates a reducing frying environment that slows oil oxidation and acrylamide formation.
- Microencapsulated Walnut Extract Preservative for Fat Oxidation Control
Controlled-release walnut husk and leaf extracts inhibit oxidation and microbial growth in fatty foods to extend shelf life.
- Spoonable Oil Composition for Stable PUFA Without Additives
pH adjustment, filtration, and centrifugation stabilize flax, hemp, or chia fatty acids in spoonable oil without additives or off-flavors.
- Glycyrrhiza Antioxidant Composition for LC-PUFA Off-Flavor Control
Using Glycyrrhiza in LC-PUFA oils helps suppress oxidation and fishy off-flavors in infant formula and related food compositions.
- Seasoning Oil Composition for Animal-Free Meaty Grilled Flavor
Specific sulfur and phenolic flavor compounds give seasoning oil a cooked beef-like meaty and grilled profile without animal-derived ingredients.
- Polyphenol-Enriched Lipid Matrices from Olive Vegetation Water
Salt-stabilized olive vegetation water transfers polyphenols into lipid matrices, cutting waste pollution while creating nutraceutical oils.
- PUFA-Rich Oil Antioxidant Composition for Oxidative Stability
Tocopherol and green tea extract stabilize high-PUFA oil while limiting lecithin and ascorbic acid derivatives.