Durum Wheat Oil Extraction With Low Free Fatty Acids
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Solution Overview
Problem
Current processes for producing food products from durum wheat germ and bran result in high free fatty acid content, leading to reduced nutritional value and stability issues, with no effective methods for obtaining high-quality food ingredients from these by-products.
Innovation Solution
A process involving selective milling, wetting, and solvent extraction followed by refining steps to produce durum wheat oil, defatted meal, and lecithins, along with further processing to obtain defatted wheat germ and bran, utilizing specific analytical markers and controlled conditions to maintain nutritional and organoleptic quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional milling processes are used to produce durum wheat by-products, then production efficiency is maintained, but the free fatty acid content becomes excessively high, reducing nutritional value and stability
Solution Approach 1:
The patent applies preliminary action by conducting selective milling operations before oil extraction to separate and isolate the germ fraction containing lipids. This preliminary separation prevents oxidative degradation and hydrolysis that would otherwise occur during subsequent processing, thereby maintaining low free fatty acid content and high stability in the final products
Solution Approach 2:
The patent employs extraction by removing the germ fraction from the durum wheat bran through selective milling and subsequent lipid extraction using solvents. This extraction process isolates the lipid-containing components, allowing them to be processed separately under controlled conditions that prevent free fatty acid formation, thus resolving the contradiction between productivity and stability
2Duration of action of stationary object
If germ is removed from flour products to prevent oxidation, then durability is improved, but nutritional value and functional characteristics are reduced
Solution Approach 1:
The patent applies segmentation by dividing the durum wheat bran into distinct fractions through selective milling: a germ fraction rich in lipids and a bran fraction rich in fiber and proteins. This segmentation allows the germ to be processed separately under conditions that preserve its nutritional value while preventing oxidation, and then potentially recombined or used as separate functional ingredients, thus maintaining both durability and nutritional content
Solution Approach 2:
The patent employs parameter changes by controlling moisture content, temperature, and processing time during germ separation and oil extraction to prevent oxidative degradation. By optimizing these parameters, the germ fraction retains its high protein and lipid content while achieving sufficient stability for food product applications
3Ease of manufacture
If bran is considered only as livestock feed, then production simplicity is maintained, but nutritional value and economic utility are wasted
Solution Approach 1:
The patent applies segmentation by separating the bran into functionally distinct fractions with specific nutraceutical properties: germ fraction for lipid and protein extraction, and bran fraction for fiber and antioxidant compounds. This segmentation enables each fraction to be processed and utilized according to its specific functional characteristics, maximizing nutritional value while maintaining reasonable processing complexity
Solution Approach 2:
The patent employs universality by demonstrating that the separated bran fractions can serve multiple functions: germ fraction as source of oils and lecithins, bran fraction as source of fibers and antioxidants, and both as ingredients in food products, supplements, and pharmaceutical formulations. This multi-functionality transforms a single by-product into multiple valuable products with diverse applications
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 process yields high-quality durum wheat oil, defatted wheat germ, and bran with reduced free fatty acids, preserving nutritional values and enhancing organoleptic characteristics, suitable for use in food products.
Implementation Method 1
a solvent extraction followed by refining steps to produce durum wheat oil, defatted meal, and lecithins
Implementation Method 2
A process involving selective milling, wetting, and solvent extraction
Data Source
AI summary
The present invention relates to a process for obtaining durum wheat oil starting from durum wheat. further obtaining a defatted meal and durum wheat lecithin. The invention further relates to a process for obtaining flour products of defatted durum wheat germ and defatted durum wheat bran starting from said defatted meal of durum wheat. The present invention relates to a process starting from the defatted meal of durum wheat for obtaining a natural sourdough and a dried natural sourdough therefrom. A further object of the invention are the thus obtained products: durum wheat oil, defatted meal and durum wheat lecithin, flour products of defatted durum wheat germ and defatted durum wheat bran, a natural sourdough, and a dried natural sourdough.