Vegetable Oil Rancidity Reduction via Dextrin Ester and Alkane Mixture
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Solution Overview
Problem
Vegetable oils with high amounts of unsaturated fatty acids are prone to rancidity, which affects their shelf-life and makes them undesirable for cosmetic compositions due to the intense odd smell they develop, posing a challenge in maintaining product acceptability.
Innovation Solution
Incorporating an ester of a fatty acid and dextrin, along with a mixture of branched and linear saturated C15-C19 alkanes, significantly reduces the rancidity of vegetable oils, particularly those with high unsaturated fatty acid content, thereby extending their shelf-life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If vegetable oils with high unsaturated fatty acid content are used in cosmetic compositions, then beneficial cosmetic effects and natural product appeal are improved, but rancidity susceptibility and shelf-life are worsened
Solution Approach 1:
The patent introduces an ester of a fatty acid and dextrin as an intermediary substance that mediates between the vegetable oil and oxygen/oxidation processes. This ester acts as a protective barrier, reducing the direct contact between oxygen and the unsaturated fatty acids in the vegetable oil, thereby preventing oxidation and rancidity while allowing the cosmetic benefits of the vegetable oil to be retained.
Solution Approach 2:
The ester of a fatty acid and dextrin serves as a sacrificial protective layer that can be easily replaced or regenerated. Rather than attempting to permanently stabilize the vegetable oil against oxidation, the formulation uses this ester as a consumable protective element that absorbs oxidative damage, allowing the product to maintain freshness throughout its intended shelf-life.
2Ease of manufacture
If vegetable oils with high unsaturated fatty acid content are used, then natural product appeal and cosmetic benefits are improved, but susceptibility to oxidation and rancidity is worsened
Solution Approach 1:
The ester of a fatty acid and dextrin functions as an intermediary that protects the vegetable oil from oxidation. It creates a protective interface between the unsaturated fatty acids and environmental oxygen, reducing the harmful oxidation effect while maintaining the natural appeal and cosmetic benefits of the vegetable oil-based formulation.
Solution Approach 2:
The patent creates a composite formulation by combining the vegetable oil with the ester of a fatty acid and dextrin. This composite material integrates the protective properties of the ester with the cosmetic benefits of the vegetable oil, resulting in a formulation that simultaneously achieves ease of manufacture and resistance to oxidation.
3Reliability
If antioxidants are added to reduce rancidity, then shelf-life is improved, but product complexity and potential customer rejection due to additional ingredients are worsened
Solution Approach 1:
The ester of a fatty acid and dextrin performs multiple functions simultaneously: it acts as an antioxidant to prevent rancidity, serves as a cosmetic ingredient with its own beneficial properties, and maintains product stability. This multi-functionality reduces the need for additional separate antioxidant additives, thereby simplifying the overall formulation while extending shelf-life.
4Stability of the object's composition
If vegetable oils are exposed to air, light, and moisture, then natural product characteristics are maintained, but rancidity development through hydrolysis and oxidation is worsened
Solution Approach 1:
The ester of a fatty acid and dextrin acts as a protective intermediary that reduces the harmful interactions between the vegetable oil and environmental factors (air, light, moisture). It forms a protective interface that prevents direct contact between these factors and the unsaturated fatty acids, thereby maintaining natural product integrity while preventing rancidity.
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 the ester of a fatty acid and dextrin with the mixture of branched and linear saturated C15-C19 alkanes effectively reduces rancidity, as measured by induction time, resulting in a longer shelf-life for vegetable oils and cosmetic compositions without the need for additional antioxidants.
Implementation Method 1
Rancidity refers to the complete or incomplete hydrolysis or oxidation of fats and oils when exposed to air, light, moisture, and bacterial activity
Data Source
AI summary
The present invention relates to the reduction of rancidity of vegetable oils which are prone to get rancid by adding an ester of a fatty acid and dextrin and/or a mixture of branched and linear saturated C15-C19 alkanes. This allows to obtain a longer shelf-life of these vegetable oils and its cosmetic composition without 5 adding antioxidants.