Fatty Substance Preservation Using Additives TRIZ Cases

See how beaten natural fibers carry oxide inhibitors to suppress oil oxidation and entangle foo

See how a conductive basket and rectification circuit create an electron-rich environment to pr

Rippled rectified current through a conductive basket and vessel creates a reducing oil environment that slows oxidation and lowers carcinogenic compounds.

Rippled rectified current through a conductive basket and vessel creates a reducing frying environment that slows oil oxidation and acrylamide formation.

Controlled-release walnut husk and leaf extracts inhibit oxidation and microbial growth in fatty foods to extend shelf life.

pH adjustment, filtration, and centrifugation stabilize flax, hemp, or chia fatty acids in spoonable oil without additives or off-flavors.

Using Glycyrrhiza in LC-PUFA oils helps suppress oxidation and fishy off-flavors in infant formula and related food compositions.

Specific sulfur and phenolic flavor compounds give seasoning oil a cooked beef-like meaty and grilled profile without animal-derived ingredients.

Salt-stabilized olive vegetation water transfers polyphenols into lipid matrices, cutting waste pollution while creating nutraceutical oils.

Tocopherol and green tea extract stabilize high-PUFA oil while limiting lecithin and ascorbic acid derivatives.

A phospholipid mixture combined with natural antioxidants stabilizes polyunsaturated fatty acids in marine oils.

Chitosan-tripolyphosphate nanoparticles encapsulate Jania rubens phytochemicals to protect vegetable oils from degradation.

Citric acid complexes metal ions in fatty products to inhibit oxidation, replacing restricted EDTA while maintaining food law compliance.

An aminocarbonyl compound binds sphingoid base amino groups with carbonyls to inhibit lipid oxidation.

Free type triterpene alcohol increases phytosterol solubility in edible fats, preventing crystallization under low temperature storage.

Blending high-oleic soybean lecithin with stable oils reduces viscosity while boosting oxidative stability and smoke point.

Hydraulically hardened cement blocks adsorb free fatty acids from cooking oil to extend usable life.

White OPC clinker blocks adsorb degradation byproducts in deep fat fryers, reducing foaming and extending oil service intervals.

Micronized vegetable particles disperse in lipid matrices, preventing sedimentation and oxidation without synthetic additives.

Replacing antibiotics with a specific eugenol and cinnamaldehyde ratio improves digestibility while avoiding resistance side effects.

Combining tocopherols, carnosic acid, and gallotannins extends antioxidant protection in fat-containing compositions.

Water-soluble antioxidant extracts combined with food-grade emulsifiers create stable dispersions in cooking oils.

Blending antioxidant-rich oils with short path evaporated palm oil reduces propanol components while increasing oxidative stability.

Self-emulsifying oil composition with ionic surfactant and polyhydric alcohol inhibits rapid oxidation of polyunsaturated fatty acids.

Fat or oil composition combines eicosapentaenoic acid, docosahexaenoic acid, rosemary extract, and dill extract to stabilize polyunsaturated fatty acids.

Segmenting water and feed channels solves proportioning difficulties in continuous systems, maintaining osmolarity during heat stress.

Lean fish meat and plant protein isolates replace traditional fats in sausage formulations to deliver a healthier product profile.