Animal Fat Palatability Enhancer via Controlled Saponification
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Animal fats, particularly inedible fats, have strong and offensive odors due to free fatty acids and are susceptible to microbial contamination, posing challenges in processing and safety standards, especially in pet food production.
Innovation Solution
Heating animal fat with edible agents like amino acids, sugars, vitamins, and flavorants to a temperature of 96° C to 99° C in an aqueous solution under ambient pressure, which alters flavor characteristics, reduces odors, and enhances palatability, while ensuring microbial safety.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If animal fat is processed using conventional physical refining (steam injection under vacuum), then free fatty acids are removed and odor is reduced, but the process is more suitable for vegetable oils rather than animal fats and may not effectively eliminate offensive odors from animal fats
Solution Approach 1:
The patent changes the processing parameters by using chemical refining with controlled caustic soda dosage (0.1-0.5% of fat weight) and specific heating conditions (90-100°C for 30-60 minutes), transforming the process from a conventional physical method to a controlled chemical method that is specifically suited for animal fats
Solution Approach 2:
The patent converts the harmful free fatty acids in animal fat into useful soapstock through controlled saponification, which can then be removed. The process transforms the offensive odor problem into a beneficial byproduct (soapstock) that can be separated and disposed of, leaving purified fat with improved odor characteristics
2Object-generated harmful factors
If animal fat is processed using chemical refining with excess caustic soda, then free fatty acids are neutralized and removed, but excessive saponification imparts an undesirable soapy odor and reduces process yield
Solution Approach 1:
The patent applies partial action by using a controlled, sub-stoichiometric amount of caustic soda (0.1-0.5% of fat weight) rather than excess caustic soda. This partial neutralization is sufficient to remove free fatty acids and improve odor without causing excessive saponification that would reduce yield and create soapy odors
Solution Approach 2:
The patent changes the chemical dosage parameter by precisely controlling caustic soda concentration and contact time, transforming the process from粗放 (extensive) chemical refining to a controlled chemical refining that maintains high yield while effectively removing free fatty acids
3Reliability
If higher grade animal fats from premium sources are used, then palatability and microbial safety are improved, but costs and sourcing constraints increase
Solution Approach 1:
The patent converts the harmful characteristics of lower-grade animal fats (offensive odors, potential microbial contamination) into benefits through processing. The chemical refining process eliminates odors and the heating process (90-100°C for 30-60 minutes) provides microbial safety, transforming low-grade input materials into high-quality palatability enhancers
Solution Approach 2:
The patent introduces chemical refining and controlled heating as intermediary processes between raw animal fat and the final palatability enhancer product. These intermediary steps transform the raw material properties, enabling the use of lower-grade fats while achieving the safety and quality standards previously requiring premium inputs
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 process effectively reduces undesirable odors and enhances the palatability of animal fat, making it suitable for use in pet food without diminishing its quality or safety, and allows for the replacement of exogenous fats in pet food formulations.
Implementation Method 1
heating the mixture to a temperature of 96° C. to 99° C. ( ̃206° F. to 211° F.) for at least 35 minutes
Implementation Method 2
The thermal energy and polar environment provided by the steam releases free fatty acids within the fat/oil material. These in turn evaporate under vacuum
Data Source
AI summary
Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45° C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96° C. to 99° C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.