Colloidal Oat Flour Extrusion for Microbial Purity and Oil Retention

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Solution Overview

Problem

Conventional methods for producing oat cereal products, such as extrusion, often result in over-gelatinization and quality deterioration of starch and lipids, making them unsuitable for cosmetic and food applications, and fail to meet natural certification standards due to the use of irradiation or chemical disinfection.

Innovation Solution

A method involving controlled extrusion of oat flour with specific moisture levels, oil addition, and pressure management to achieve minimal gelatinization and improved microbial purity, while neutralizing endogenous enzymes, resulting in a colloidal oat flour product with enhanced oil retention and viscosity.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional extrusion methods are used to process oat flour, then microbial purity is improved, but starch over-gelatinization and quality deterioration occur

Engineering Contradiction:

Improvemicrobial purityVSAvoidstarch gelatinization control

Core Design Contradiction:

ReliabilityVSManufacturing precision

Solution Approach 1:

The patent applies parameter changes by precisely controlling extrusion temperature (maintaining below gelatinization threshold), moisture content (12-18%), and pressure parameters during extrusion. These parameter adjustments enable microbial purification while preventing starch over-gelatinization, directly resolving the technical contradiction between improving microbial purity and maintaining starch quality.

Inventive Principle:

Principle #35Parameter changes

2Reliability

If irradiation or chemical disinfection is used to improve microbial purity, then microbial purity is improved, but the products fail to meet natural certification standards

Engineering Contradiction:

Improvemicrobial purityVSAvoidnatural certification compliance

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The patent employs self-service by utilizing the oat flour's own components (lipids and proteins) as protective agents during extrusion. The controlled extrusion process leverages the material's inherent properties to achieve microbial purification without requiring external irradiation or chemical disinfection, thereby maintaining compliance with natural certification standards while improving microbial purity.

Inventive Principle:

Principle #25Self-service

3Reliability

If high moisture and high temperature hydrothermal treatment is applied, then microbial purity is improved, but significant changes in flour behavior due to starch gelatinization occur

Engineering Contradiction:

Improvemicrobial purityVSAvoidflour behavior stability

Core Design Contradiction:

ReliabilityVSStability of the object's composition

Solution Approach 1:

The patent applies parameter changes by inverting the conventional hydrothermal approach - using low moisture (12-18%) and controlled temperature (below gelatinization point) during extrusion. This parameter inversion achieves microbial purification while maintaining flour behavior stability and preventing unwanted starch gelatinization, directly resolving the contradiction between improving microbial purity and maintaining composition stability.

Inventive Principle:

Principle #35Parameter changes

4Adaptability or versatility

If extrusion is used to control microbial purity naturally, then natural certification is achieved, but oil retention and viscosity are reduced

Engineering Contradiction:

Improvenatural certification complianceVSAvoidoil retention

Core Design Contradiction:

Adaptability or versatilityVSQuantity of substance

Solution Approach 1:

The patent applies parameter changes by optimizing extrusion temperature to remain below the starch gelatinization threshold while maintaining sufficient heat for microbial control. Combined with controlled moisture (12-18%) and pressure parameters, this prevents lipid oxidation and degradation, thereby maintaining oil retention and viscosity while achieving natural certification compliance.

Inventive Principle:

Principle #35Parameter changes

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 produces a high-quality colloidal oat flour that meets natural certification standards, with improved microbial purity, oil retention, and increased viscosity, suitable for both cosmetic and food applications, while avoiding the use of irradiation or chemical treatments.

Implementation Method 1

Cereal flours contain a starch fraction that is easily gelatinized during heating with moisture. Gelatinisation is enhanced by mechanical energy, for example by shearing.

Methodology Applied

Scientific EffectGelatinisation:

Implementation Method 2

In an extruder moistened flour is rapidly modified when it is pressurised by the force exerted by its passage along an Archimedes screw within the barrel

Methodology Applied

Scientific EffectExtrusion: Extrusion

Implementation Method 3

The process allows the endogenous enzymes within the oats to be neutralised and the microbial quality significantly improved

Methodology Applied

Scientific EffectHeat treatment: Heat Treatment

Implementation Method 4

The extruded oat flour has improved oil retention properties

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Data Source

PatentEP2548448B1Novel cereal products, production and use thereof, and cosmetic formulations containing them

Publication Date: 2017.05.10 OAT SERVICES

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AI summary

This invention relates to novel cereal products, especially natural cereal products of colloidal nature such as oats. The invention also relates production and uses of colloidal cereal products. Further the invention relates to cosmetic formulations containing cereal products.