Edible Product Coating Layer Fat Composition for Baked Texture
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Solution Overview
Problem
There is a need for pre-baked edible products, particularly potato products, that can be baked to completion in an oven or using hot air, with a coating layer that has a balanced nutritional composition while maintaining optimal taste and texture, and an improved nutritional profile, addressing issues with coconut oil and other lauric fats in deep frying applications.
Innovation Solution
A pre-baked edible product with a coating layer containing a glyceride composition that includes a lauric fat component, such as coconut oil, and a liquid fat component, with specific fatty acid residue ratios to optimize nutritional quality and physical properties, allowing for baking to completion in an oven or hot air without the drawbacks of double deep-frying.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If coconut oil or other lauric fats are used for deep frying to achieve crispy texture and pleasant taste, then the product obtains optimal texture and flavor, but the nutritional quality deteriorates due to high saturated fat content and potential cardiovascular risks
Solution Approach 1:
The patent modifies the fatty acid composition parameters of the coating layer by specifying precise ratios of lauric fat (C12:0) to saturated fatty acids (SAFA), where the C12:0 content is 5.0-35.0 wt.% and the (C6:0+C8:0+C10:0+C12:0)/SAFA ratio is 37.0-100.0. This parameter optimization allows achieving crispy texture while controlling saturated fat intake and improving nutritional profile.
Solution Approach 2:
The patent creates a composite fat composition combining lauric fat components (coconut oil, palm kernel oil) with liquid fat components (soybean oil, corn oil, sunflower oil) in specific proportions. This composite approach integrates the beneficial crispy texture properties of lauric fats with the nutritional advantages of liquid oils, achieving both texture quality and improved nutritional profile.
2Ease of manufacture
If double deep-frying is performed to achieve crispy outside and tender inside texture, then the product obtains optimal texture, but the process complexity and time increase
Solution Approach 1:
The patent applies a fat coating layer to the pre-baked product before final baking, performing the coating action in advance. This preliminary coating with optimized fat composition (containing lauric fat and liquid fat in specific ratios) enables the final baking process to achieve crispy texture without requiring a second deep-frying operation, thus simplifying the overall process.
Solution Approach 2:
The patent replaces the mechanical deep-frying process with a thermal baking process. Instead of using oil immersion heating (mechanical frying system), the coated pre-baked product is baked in an oven or hot air fryer, substituting the heating mechanism while achieving similar textural results through the optimized coating layer.
3Ease of manufacture
If coconut oil is used exclusively for coating to maximize crispy texture, then the texture is optimal, but the nutritional quality deteriorates due to high saturated fat content
Solution Approach 1:
The patent optimizes the fatty acid composition parameters by controlling the C12:0 content at 5.0-35.0 wt.% and the (C6:0+C8:0+C10:0+C12:0)/SAFA ratio at 37.0-100.0. This parameter control ensures sufficient lauric fat for crispy texture while limiting excessive saturated fat, achieving a balance between texture quality and nutritional health.
Solution Approach 2:
The patent formulates a composite coating fat containing both lauric fat (providing crispy texture) and liquid fat (providing nutritional benefits). The specific composition ratios ensure that the coating layer delivers optimal texture while maintaining improved nutritional profile through the presence of unsaturated fatty acids from liquid oil components.
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 solution achieves a crispy outside and tender, creamy inside texture, closely resembling traditional deep-fried products, while providing improved nutritional benefits and stability, particularly by using a combination of coconut oil and liquid oils in the coating layer.
Implementation Method 1
Oil for deep frying is an ideal medium for a smooth heat transfer to the food product, so that a baked outer layer or crust is quickly formed
Implementation Method 2
the glyceride composition contains, relative to the weight of the glyceride composition: a) 5.0 to 35.0 wt. % of saturated C12 fatty acid residues (C12:0), b) less than 12.0 wt. % of saturated C16 fatty acid residues (C16:0)
Data Source
AI summary
Pre-baked, edible product, suitable for being baked to completion in an oven or by using hot air, wherein the pre-baked, edible product comprises a coating layer, and wherein the pre-baked, edible product contains 2.5 to 20.0 wt. % of a glyceride composition, relative to the total weight of the pre-baked, edible product, wherein the glyceride composition comprises at least one lauric fat component and at least one liquid fat component, and wherein the coating layer comprises 75.0 to 100.0 wt. % of a fat composition, elative to the total weight of the coating layer, and wherein the fat composition of the coating layer is characterized by a content of from 35.0 to 80.0 wt. % of saturated fatty acid residues (SAFA) and less than 2.0 wt. % of trans fatty acid residues (TFA).