Oil-in-Water Emulsion Stabilization with Activated Cellulose Fibres
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Solution Overview
Problem
There is a need for low-fat mayonnaise-type dressings that are stable and have similar properties to full-fat mayonnaise, with a good sensory profile, while minimizing the use of artificial ingredients and stabilizers.
Innovation Solution
A method involving heating water-insoluble citrus fibres and subjecting them to high-pressure homogenization, followed by mixing with other ingredients to create an oil-in-water emulsion with reduced oil content, achieving stability through the activation of cellulose fibres.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the oil content in mayonnaise is reduced to decrease caloric intake, then the health benefit is improved, but the emulsion stability deteriorates
Solution Approach 1:
The patent changes the physical-chemical parameters of cellulosic fibres through heating (temperature parameter change) and high-pressure homogenisation (pressure parameter change). This activates the fibres and modifies their surface properties, enabling them to effectively stabilise low-fat emulsions without requiring high oil content
Solution Approach 2:
Cellulosic fibres act as an intermediary stabilising agent between the oil and water phases. The activated fibres provide steric and electrostatic stabilization to the emulsion droplets, replacing the need for traditional stabilisers and enabling stability in low-fat formulations
2Stability of the object's composition
If traditional stabilisers like starch and gums are added to maintain emulsion stability, then the emulsion stability is improved, but the use of raw materials increases
Solution Approach 1:
The patent extracts and utilizes the stabilising potential already present in cellulosic fibres through activation processes (heating and homogenisation). This eliminates the need to add separate stabiliser components like starch and gums, reducing overall raw material usage while maintaining stability
Solution Approach 2:
The activated cellulosic fibres serve multiple functions: they act as both a structural component and a stabilising agent in the emulsion. This multi-functionality replaces the need for separate stabiliser additives, minimizing the total quantity of substances required
3Stability of the object's composition
If cellulosic fibres are heated and homogenised at high pressure to activate them, then the emulsion stability is improved, but the process complexity increases
Solution Approach 1:
The cellulosic fibres are pre-treated by heating and high-pressure homogenisation before being incorporated into the emulsion. This preliminary activation prepares the fibres to effectively stabilise the emulsion, ensuring optimal performance while simplifying subsequent processing steps
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces a stable low-fat emulsion with properties similar to high-fat emulsions, using natural ingredients and reducing the need for additional stabilizers, while maintaining viscosity, stickiness, and creaminess.
Implementation Method 1
These cellulosic fibres are heated in water
Implementation Method 2
this dispersion of cellulosic fibres is subjected to a high pressure homogenisation treatment at a relatively high pressure
Implementation Method 3
an oil-in-water emulsion can be prepared, which has reduced oil content, but has the properties of an emulsion with higher oil content
Data Source
Figure 1
AI summary
The objective of the present invention is to provide a method for preparation of an oil-in-water emulsion, such as a mayonnaise, having a reduced oil content. Such reduced oil emulsion nevertheless should have the same properties as the higher oil variants. This objective has been met by a method wherein a dispersion of cellulosic fibres is heated, before being mixed with other ingredients of the emulsion. Either the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure, or the final emulsion containing the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure.