Ascorbic Acid Fat Composition Dispersion Stability
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Solution Overview
Problem
Existing ascorbic acid-containing fats have limited ascorbic acid concentration, leading to instability and reduced effectiveness in preventing oxidation and enhancing taste, particularly when used in foods with high fat content or stored over time, due to precipitation issues and poor dispersibility.
Innovation Solution
A fat composition with ascorbic acid at 50 to 50,000 mass ppm, adjusted pH between 2.5 and 5.3, and inclusion of an oil-soluble emulsifier and glycerin, ensuring stable dispersion even at high temperatures and during stirring, with an average particle size of 1,000 nm or less.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ascorbic acid is dispersed in fat at high concentration, then the effectiveness of preventing oxidation and enhancing taste is improved, but the ascorbic acid precipitates and dispersibility deteriorates
Solution Approach 1:
The patent uses fat-soluble emulsifiers (such as polyglycerol polyricinoleate, sorbitan esters, or sugar esters) as intermediary substances to facilitate the stable dispersion of ascorbic acid in fat. These emulsifiers form micelles or complexes that solubilize ascorbic acid droplets within the fat matrix, preventing precipitation while maintaining high concentration (50-50,000 mass ppm). The emulsifier molecules act as bridges between the hydrophilic ascorbic acid and hydrophobic fat phases.
Solution Approach 2:
The patent controls the pH of the aqueous phase containing ascorbic acid within the range of 2.5-5.3 to optimize dispersion stability. By adjusting this parameter, the solubility and surface charge of ascorbic acid are modified, preventing aggregation and precipitation. Additionally, the particle size is controlled to be 1,000 nm or less, which enhances stability through reduced sedimentation tendency.
2Stability of the object's composition
If ascorbic acid is dispersed in fat at low concentration (several tens ppm), then dispersibility is maintained, but the effect of preventing oxidation and enhancing taste is insufficient
Solution Approach 1:
The patent employs fat-soluble emulsifiers as mediators that enable high-concentration dispersion by forming stable micellar structures. These emulsifiers increase the carrying capacity of the fat phase for ascorbic acid, allowing concentrations up to 50,000 mass ppm while maintaining stability through the emulsifier's amphiphilic nature.
Solution Approach 2:
The patent creates a composite system consisting of ascorbic acid, fat, and fat-soluble emulsifier. This composite material exhibits enhanced properties where the emulsifier-fat-ascorbic acid complex provides both high concentration capability and long-term stability, overcoming the limitations of simple mixtures.
3Adaptability or versatility
If ascorbic acid-containing fat is used in foods with high fat content, then the fat composition is maintained, but the ascorbic acid concentration is diluted and effectiveness is reduced
Solution Approach 1:
The patent pre-concentrates ascorbic acid in the fat composition at high levels (50-50,000 mass ppm) before use in foods. This preliminary concentration ensures that even when the ascorbic acid-containing fat is diluted in high-fat foods, sufficient active concentration remains to provide oxidation prevention and taste enhancement effects.
Solution Approach 2:
The patent develops a universal ascorbic acid-containing fat composition that can be applied to various food types with different fat contents. The formulation is designed to maintain effectiveness across diverse applications by incorporating stable dispersion mechanisms that prevent concentration loss during processing and storage.
4Device complexity
If ascorbic acid is dispersed in fat without pH control, then the formulation is simple, but precipitation occurs and dispersion stability is poor
Solution Approach 1:
The patent controls the pH of the aqueous phase within the specific range of 2.5-5.3 to optimize ascorbic acid dispersion stability. This parameter control prevents precipitation by maintaining ascorbic acid in a soluble, non-crystallizing state. The pH adjustment is achieved through simple addition of acid or base during preparation, adding minimal complexity while dramatically improving stability.
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 composition allows for stable and high-concentration ascorbic acid dispersion in various foods, enhancing oxidative stability and taste, particularly salty taste, while maintaining dispersion stability and preventing precipitation.
Implementation Method 1
the effect of preventing oxidization by ascorbic acid
Implementation Method 2
including an oil-soluble emulsifier, ensuring stable dispersion
Implementation Method 3
the effect of enhancing salty taste
Data Source
AI summary
The present invention addresses the problem of providing an ascorbic acid-containing oil and fat that allows improvement of ascorbic acid content in the ascorbic acid-containing oil and fat and that can be used for a variety of food items. In this oil-and-fat composition, an appropriate amount of ascorbic acid is contained, and the ascorbic acid is contained as an aqueous solution having a pH of 2.5-5.3.