Deodorized Oil Composition with Silicone Oil for Heat Coloring Suppression
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Solution Overview
Problem
Existing edible oils and fats deteriorate when exposed to heat, leading to increased acid value, flavor, and color tone degradation, which affects the quality of fried products and requires technologies to suppress heat coloring.
Innovation Solution
A composition of 93% or more deodorized oil and/or fat, combined with 0.5 to 10 mass ppm silicone oil, where the deodorized oil and/or fat includes specific refined palm-based, soybean, corn, cottonseed, sunflower, and rapeseed oils, effectively suppressing heat coloring.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If deodorized oil and/or fat is used for frying, then the oil provides good frying performance, but the oil undergoes heat coloring and deterioration when exposed to heat
Solution Approach 1:
Silicone oil is introduced as an intermediary substance that specifically suppresses heat coloring of the deodorized oil and/or fat during frying. The silicone oil content (0.5 to 10 mass ppm) acts as a mediator between the frying oil and heat, preventing direct thermal degradation while maintaining frying performance.
Solution Approach 2:
The invention creates a composite oil composition by combining deodorized oil and/or fat (93% or more) with silicone oil (0.5 to 10 mass ppm). This composite material leverages the frying properties of deodorized oil while the silicone oil component provides heat coloring suppression, achieving synergistic effects.
2Manufacturing precision
If the oil and/or fat is refined to reduce deterioration, then the acid value decreases, but the color tone still darkens due to heat exposure
Solution Approach 1:
Silicone oil serves as an intermediary that specifically targets and suppresses heat-induced color tone darkening. While refining controls acid value, the silicone oil addition provides an additional mechanism to prevent color degradation that refining alone cannot achieve.
Solution Approach 2:
The invention changes the chemical composition parameters of the oil by adding silicone oil at specific concentrations (0.5 to 10 mass ppm). This parameter change introduces a new functional component that suppresses heat coloring without affecting the acid value control achieved through refining.
3Productivity
If the oil and/or fat is exposed to heat for frying, then cooking is enabled, but oxidative deterioration occurs in the presence of oxygen
Solution Approach 1:
Silicone oil acts as an intermediary substance that suppresses oxidative deterioration during heat exposure. The silicone oil forms a protective effect that reduces oxygen interaction with the frying oil, maintaining oxidative stability while enabling continuous cooking operations.
Data Source
AI summary
The present invention is to provide a technique capable of suppressing heat coloring of an oil and/or fat composition. The present invention pertains to an oil and/or fat composition comprising 93 mass % or more of a deodorized oil and/or fat, wherein a silicone oil content in the oil and/or fat composition is 0.5-10 mass ppm, 10-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat A, 0-90 mass % of the deodorized oil and/or fat in the oil and/or fat composition is the following deodorized oil and/or fat B and/or deodorized oil and/or fat C, and a total content of the deodorized oil and/or fat A, deodorized oil and/or fat B, 10 and deodorized oil and/or fat C is 50-100 mass % of the deodorized oil and/or fat in the oil and/or fat composition.