Dual-Shell Microencapsulated Oil for Stable Food Powders
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Solution Overview
Problem
Existing edible oil compositions with health benefits, such as structured lipids and phytosterol esters, pose challenges when used in liquid form as they can impart an oily texture and have reduced shelf-life due to unsaturated fatty acids, making them unsuitable for incorporation into food and beverages without affecting product quality or stability.
Innovation Solution
Microencapsulation of these oils using a dual-shell structure, where a protein-based inner shell and a carbohydrate-based outer shell creates a strong, stable microcapsule that prevents premature release and oxidation, allowing for a free-flowing powder form that can be easily incorporated into various food and beverage products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If healthful oil compositions (structured lipids, phytosterol esters) are used in liquid form, then nutritional benefits are provided, but they impart unacceptable oily texture and have decreased shelf-life
Solution Approach 1:
The patent applies microencapsulation using shell materials (proteins, carbohydrates, lipids) to form flexible thin film walls around the liquid oil core. This encapsulation converts the liquid oil into a free-flowing powder form that can be incorporated into food products without imparting oily texture, while the shell protects the oil content from oxidation to extend shelf-life.
Solution Approach 2:
The patent changes the physical state parameter of the oil from liquid to powder form through microencapsulation. By altering the form factor and encapsulating the liquid oil within microcapsules, the product gains free-flowing powder characteristics suitable for food incorporation, while maintaining the nutritional benefits of the original liquid oil.
2Adaptability or versatility
If liquid oil is incorporated into food products, then nutritional benefits are provided, but the oiliness affects product quality
Solution Approach 1:
The microencapsulated oil product uses shell materials to form a protective barrier around the liquid oil core, transforming it into a free-flowing powder that can be easily incorporated into various food and beverage products without imparting an oily quality to the finished product.
Solution Approach 2:
The patent changes the physical form of the oil from liquid to microencapsulated powder, improving its adaptability for incorporation into diverse food products while eliminating the harmful oily quality through encapsulation.
3Object-generated harmful factors
If microencapsulation is used to eliminate oily texture, then free-flowing powder is achieved, but shell material is required
Solution Approach 1:
The patent employs shell materials (proteins, carbohydrates, or lipids) to form microcapsules around the liquid oil core. This approach successfully eliminates oily texture by converting the product to a free-flowing powder form, though it does introduce structural complexity through the multi-component microcapsule system.
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 microencapsulated oil product maintains nutritional benefits, provides a stable and non-oily texture, and extends shelf-life, enabling its use in diverse food and beverage applications while ensuring the oil's bioavailability and nutritional benefits are retained.
Implementation Method 1
Microencapsulation of oil is used to protect the oil from oxygen, water, and light... Wall materials that have been used for the microencapsulation of oil include gum arabic, carboxymethyl cellulose, alginate, gelatin, whey protein, sodium caseinate, and soy protein
Implementation Method 2
Microencapsulation of oil is used to protect the oil from oxygen, water, and light... These structured lipids can be combined with phytosterol esters into so-called healthful oil compositions... Such products also could have decreased shelf-life due to the lower oxidative stability of highly unsaturated fatty acids
Data Source
AI summary
A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.