Carnosic Acid–Tocopherol Composition for Acrylamide Reduction
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The formation of acrylamide in thermally processed food is a concern due to its classification as a probable carcinogen, and existing methods to reduce it, such as lowering asparagine and reducing sugars or adding asparaginase, incur additional costs and can affect food quality.
Innovation Solution
A composition comprising carnosic acid and tocopherols, preferably derived from plants of the Lamiaceae family, is used as an acrylamide reducing agent, demonstrating a synergistic effect in reducing acrylamide formation during heating.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If asparaginase is added to reduce acrylamide formation, then acrylamide levels are reduced, but production costs increase and food quality may be affected
Solution Approach 1:
The patent changes the chemical parameters of the frying oil by adding carnosic acid (1-10 ppm) and tocopherols (100-1000 ppm) to create a composition that chemically interferes with acrylamide formation during the Maillard reaction, providing a cost-effective alternative to enzymatic treatment with asparaginase
Solution Approach 2:
The patent uses a composite composition of carnosic acid and tocopherols in frying oil, where the synergistic interaction between these two compounds provides enhanced acrylamide reduction compared to using either compound alone, while maintaining cost-effectiveness and food quality
2Object-affected harmful factors
If asparagine and reducing sugars are lowered in food before heating, then acrylamide formation is reduced, but food manipulation is required which increases costs and may affect taste, texture and colour
Solution Approach 1:
The patent applies preliminary action by pre-mixing carnosic acid and tocopherols into the frying oil before the actual frying process, so that the acrylamide reduction agents are already in place to interfere with acrylamide formation during heating, eliminating the need for complex pre-treatment of the food itself
Solution Approach 2:
The patent introduces frying oil containing carnosic acid and tocopherols as an intermediary medium that mediates between the heat and the food, allowing acrylamide reduction without direct manipulation of the food's composition or structure
3Reliability
If natural products are used as acrylamide reducing agents, then food quality and safety are improved, but the effectiveness may be lower compared to chemical additives
Solution Approach 1:
The patent optimizes the concentration parameters of natural compounds (carnosic acid at 1-10 ppm and tocopherols at 100-1000 ppm) in the frying oil to achieve effective acrylamide reduction, demonstrating that properly dosed natural products can match or exceed the effectiveness of synthetic additives while maintaining food safety
Solution Approach 2:
The patent creates a composite system using natural compounds carnosic acid and tocopherols that work synergistically to reduce acrylamide formation, achieving reliability and effectiveness comparable to chemical additives while maintaining the safety benefits of natural products
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 combination of carnosic acid and tocopherols effectively inhibits acrylamide formation in heated food, providing a natural and cost-effective solution without pre-treating the food, as shown in the reduction of acrylamide levels in fried potato chips.
Implementation Method 1
Acrylamide is formed as a byproduct during the Maillard reaction that is responsible for a variety of colors and flavours in food
Data Source
AI summary
There is provided a composition comprising carnosic acid and tocopherols as acrylamide reducing agent, as well as methods and uses of such composition and products obtained when using such composition.