Water-in-Oil Composition With Dual-pH Antioxidant Phases
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Solution Overview
Problem
Existing methods struggle to effectively prevent the unpleasant odor caused by oxidation of unsaturated fatty acids, particularly in the initial stage of storage, despite inhibiting peroxide value (POV) increase.
Innovation Solution
A water-in-oil composition is developed with two aqueous phases of different pH values, each containing a water-soluble antioxidant, finely dispersed in an oil phase, to suppress both initial and subsequent unpleasant odors.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a single aqueous phase containing water-soluble antioxidant is used in the oil phase, then oxidation of unsaturated fatty acids can be inhibited to some extent, but unpleasant odor appears in the initial stage of storage
Solution Approach 1:
The invention divides the single aqueous phase into two separate aqueous phases with different pH values (aqueous phase A with pH 3.1-8 and aqueous phase B with pH 0.5-3). Each phase contains water-soluble antioxidants that work synergistically to prevent both initial stage unpleasant odor and subsequent oxidation, resolving the contradiction between oxidation inhibition and odor prevention
Solution Approach 2:
The invention creates different local environments by establishing two aqueous phases with distinct pH characteristics. Aqueous phase B (pH 0.5-3) targets initial stage odor prevention while aqueous phase A (pH 3.1-8) maintains long-term oxidation inhibition, with each phase optimized for specific functional requirements
2Object-generated harmful factors
If pH-adjusted aqueous phases with antioxidants are dispersed in oil phase, then both initial and subsequent unpleasant odors are suppressed, but the composition complexity increases
Solution Approach 1:
The invention segments the antioxidant system into two pH-adjusted aqueous phases that are finely dispersed in the oil phase. This segmentation allows each phase to perform specific functions (initial odor suppression and long-term oxidation prevention) while maintaining a relatively simple overall composition structure through fine dispersion
Solution Approach 2:
The invention changes the pH parameter of aqueous phases to create two distinct environments (pH 0.5-3 and pH 3.1-8) with different antioxidant activities. This parameter change enables targeted control of oxidation at different storage stages without requiring complex compositional 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 method successfully inhibits unpleasant odors in the initial and later stages of storage by using a simple process, maintaining antioxidative activity through pH-adjusted aqueous phases.
Implementation Method 1
Unsaturated fatty acids are oxidized over time due to the presence of a double bond and can give off an unpleasant odor. This trend is particularly noticeable in polyunsaturated fatty acids.
Implementation Method 2
an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one water-soluble antioxidant selected from the group consisting of ascorbic acid and polyphenols is dissolved
Data Source
AI summary
An object of the present invention is to provide a method for more strongly preventing oxidation of unsaturated fatty acids using a simple method. In particular, an object of the present invention is to provide a method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently. The present invention has been accomplished by finding that an unpleasant odor that appears in an initial stage of storage, as well as an unpleasant odor that appears subsequently, can both be suppressed in an unsaturated-fatty-acid-containing water-in-oil composition comprising an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, and an oil phase containing an unsaturated fatty acid, the aqueous phase A and the aqueous phase B, each having a particle size of 500 nm or less, being finely dispersed individually in the oil phase.