Butter Preparation via Partial Hydrogenation
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Solution Overview
Problem
Existing methods for preparing cosmetic butters through hydrogenation of vegetable oils result in degradation of temperature-sensitive oils, formation of undesired byproducts, and a fatty acid profile that is not typical of the original vegetable oil.
Innovation Solution
A process involving the hydrogenation of a single vegetable oil, followed by the addition of the same vegetable oil to the hydrogenated oil, to create a butter with a typical fatty acid profile and improved stability, optionally including vitamin E for enhanced properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If hydrogenation is performed at high temperature and pressure to convert vegetable oil to butter, then the oil achieves solid consistency and butter texture, but the temperature-sensitive vegetable oil degrades and undesired byproducts form
Solution Approach 1:
The patent applies partial hydrogenation rather than complete hydrogenation, changing the degree of saturation parameter to achieve solid consistency while preserving temperature-sensitive components. This partial transformation maintains the fatty acid profile typical of the original vegetable oil while providing the desired butter texture and consistency.
2Shape
If hydrogenation is performed at high temperature and pressure to achieve butter texture, then the oil becomes solid, but the fatty acid profile becomes less typical of the original vegetable oil
Solution Approach 1:
The patent employs partial hydrogenation, applying hydrogenation action to the extent necessary to achieve solid consistency and butter texture without over-hydrogenating. This partial action preserves the characteristic fatty acid profile of the original vegetable oil while still transforming it into the desired butter form with appropriate texture.
3Shape
If complete hydrogenation is performed to obtain solid butter, then the consistency is achieved, but cracking and condensation byproducts are formed
Solution Approach 1:
The patent converts the potentially harmful complete hydrogenation process into a beneficial partial hydrogenation process. By controlling the hydrogenation degree, the method achieves the desired solid consistency and butter texture while avoiding the formation of cracking and condensation byproducts that would result from complete hydrogenation of temperature-sensitive oils.
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 resulting butter exhibits a typical fatty acid profile of the original vegetable oil, improved stability, and enhanced cosmetic properties, such as nourishing and moisturizing effects, while avoiding the drawbacks of traditional hydrogenation methods.
Implementation Method 1
Hydrogenation is the process by which hydrogen is added to the points of unsaturation of a fatty acid. The oil is reacted with hydrogen at high temperature and high pressure in the presence of a catalyst.
Data Source
AI summary
The present invention relates to a butter comprising a vegetable oil and said hydrogenated vegetable oil.