Antioxidant Composition for Cooking Oil Using Water-Soluble Extracts
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Solution Overview
Problem
Cooking oils used for frying deteriorate due to acidification and discoloration, leading to a shortened replacement cycle and increased waste, with existing antioxidant compositions either failing to prevent discoloration upon heating or causing accelerated discoloration when used repeatedly.
Innovation Solution
A composition combining a water-soluble antioxidant component, such as rosemary or olive-derived extracts, with a food-grade emulsifier like lecithin, and optionally tocopherol, to create a stable and uniformly dispersed antioxidant mixture that inhibits acidification and discoloration in cooking oils.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If green tea extract is added to cooking oil to improve oxidation stability, then acid value increase is controlled, but discoloration of cooking oil is accelerated upon heating
Solution Approach 1:
The patent extracts only the beneficial antioxidant components (polyphenols, catechins, flavonoids) from green tea leaves through solvent extraction, separating them from the green tea pigment compounds that cause discoloration. This allows the antioxidant activity to be retained while eliminating the harmful discoloration effect during heating.
Solution Approach 2:
The invention segments the functional properties of green tea into separate components: the antioxidant activity is preserved through extraction of specific compounds, while the discoloration-causing pigments are removed. This segmentation allows selective retention of beneficial properties and elimination of harmful ones.
2Productivity
If cooking oil is reused multiple times to reduce waste and cost, then productivity is improved, but acidification and discoloration accelerate due to food material impurities
Solution Approach 1:
The antioxidant composition is added to the cooking oil before use, performing preliminary protection against oxidation and acidification. This preventive action extends the usable life of the oil by maintaining its quality parameters within acceptable ranges throughout the reuse cycle.
Solution Approach 2:
The patent monitors acid value and color value as feedback parameters to determine when oil replacement is necessary. By establishing clear thresholds (acid value >3.0 or significant color change), the system provides objective feedback for optimizing the oil reuse cycle, balancing productivity with quality maintenance.
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 antioxidant composition effectively extends the replacement cycle of cooking oils by maintaining color value stability and preventing oxidation, reducing waste and maintaining food quality.
Implementation Method 1
a cooking oil having improved oxidation stability and a method of preparing the same
Implementation Method 2
a water-soluble component extracted from green tea leaves (catechin and polyphenol) to prepare a cooking oil having improved oxidation stability
Data Source
Figure 1
AI summary
The present invention relates to: an antioxidant composition for an oil, comprising a water-soluble antioxidant ingredient-containing extract and a food emulsifier; a cooking oil containing the same; a method for preparing the composition; and a method for preparing the cooking oil.