Water-in-Oil Spread Composition Using Butter Stearin Without Emulsifiers
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Solution Overview
Problem
Existing water-in-oil emulsions, such as margarines, often rely on 'exotic' vegetable fats that are not environmentally sustainable, and there is a need for a formulation that uses locally sourced ingredients with desirable nutritional and organoleptic properties, while avoiding the use of emulsifiers.
Innovation Solution
A process for producing a water-in-oil emulsion using anhydrous milk fat (AMF) stearin with a dropping point of 37-45°C, combined with vegetable oils, to create a spreadable fat with similar textural and organoleptic properties, without the use of emulsifiers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If exotic vegetable fats are used in water-in-oil emulsions, then the desired textural and organoleptic properties are achieved, but environmental sustainability and regional self-sufficiency deteriorate
Solution Approach 1:
The patent replaces exotic, environmentally problematic solid fats with locally produced butter stearin that can be sustainably sourced. This substitution maintains the necessary functional properties for emulsion structure while eliminating the harmful environmental impacts associated with exotic fat production and import
Solution Approach 2:
The patent specifies a precise dropping point range of 37-45°C for butter stearin to replace exotic fats. By controlling this critical parameter, the invention achieves the necessary textural properties for spreadable emulsions while using locally sourced, environmentally sustainable ingredients
2Quantity of substance
If butter content is reduced in water-in-oil emulsions, then health benefits and nutritional value improve, but structural stability and textural properties deteriorate
Solution Approach 1:
The patent uses butter stearin with a specifically controlled dropping point of 37-45°C to replace bulk butter. This parameter control allows reduced overall butter content while maintaining structural stability through the precise crystallization behavior of the stearin fraction
Solution Approach 2:
The patent creates a composite fat system combining butter stearin with vegetable oils in specific proportions. This composite approach provides structural stability through the stearin's crystallization properties while reducing total butter content and incorporating healthy unsaturated fats
3Duration of action of stationary object
If emulsifiers are added to water-in-oil emulsions, then emulsion stability and shelf life improve, but product purity and natural composition deteriorate
Solution Approach 1:
The patent creates an emulsion system that stabilizes itself through the natural crystallization of butter stearin with dropping point 37-45°C. The stearin's phase behavior and crystallization kinetics provide inherent emulsion stability without requiring additional emulsifier substances
Solution Approach 2:
The patent exploits the phase transition behavior of butter stearin during crystallization to stabilize the emulsion structure. The controlled solidification of stearin at specific temperatures creates a stable network that maintains emulsion integrity over time without emulsifiers
4Quantity of substance
If vegetable oils with high unsaturated fat content are used, then nutritional value and health benefits improve, but emulsion stability and resistance to oxidation deteriorate
Solution Approach 1:
The patent combines vegetable oils rich in unsaturated fats with butter stearin to create a composite fat system. The stearin provides structural stability and oxidation resistance while the vegetable oils contribute nutritional value, achieving a balance between health benefits and emulsion stability
Solution Approach 2:
The patent controls the dropping point of butter stearin within 37-45°C to optimize its protective effect on unsaturated vegetable oils. This parameter control enhances the stearin's ability to stabilize the emulsion and protect unsaturated fats from oxidation
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 emulsion achieves the desired structural and organoleptic properties, allowing for a sustainable and responsible use of local resources, with a reduced fat content and no need for emulsifiers, while maintaining hardness and stability.
Implementation Method 1
a particular butter stearin, which has a dropping point of approximately 40-41°C, possesses very specific properties
Implementation Method 2
Incorporation of the aqueous phase obtained in step (ii) into the oil phase obtained in step (i) under agitation to create an emulsion
Implementation Method 3
Crystallization of the emulsion obtained in step (iii)
Data Source
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AI summary
The present invention relates to a water-in-oil emulsion of the spreadable fat type, the fat content of which is between 30% and 70% (by weight relative to the total weight of the emulsion), not comprising any "exotic" concrete fat of vegetable origin, and the fat phase of which comprises butter or MGLA (CB), MGLA stearin (SB) having a dropping point between 37 and 45 °C, and a vegetable oil (VO); where the mixture (M) of (HV), (SB) and (CB) represents at least 90% by weight of the oil phase with: 1) The proportion (HV) ranging from 20 to 75% (by weight) of the mixture (M), 2) The proportion (SB) ranging from 5 to 65% (by weight) of the mixture (M), 3) The proportion (CB) ranging from 5 to 65% (by weight) of the mixture (M), and 4) The sum (SB) + (CB) ranging from 25 to 80% (by weight) of the mixture (M).