Edible Emulsion Using Thermogelling Cellulose Ethers
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Solution Overview
Problem
Existing edible emulsions lack microbiological and physical stability, and fail to provide a healthy fat profile and suitable organoleptic properties, making them unsuitable for substituting animal and vegetable fats in food products, especially baked goods.
Innovation Solution
An edible emulsion comprising thermogelling cellulose ethers, vegetable oils, a pH adjusting agent, and an anionic naturally occurring polysaccharide, with a pH range of 3.5 to 6.0 and low trans fatty acid content, is developed, along with a process that involves dispersing cellulose ethers in vegetable oils and dissolving the polysaccharide in water to create a stable emulsion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If vegetable oils are used to substitute animal and vegetable fats, then the trans fatty acid content is reduced and the fat profile becomes healthier, but the liquid consistency makes them unsuitable for industrial application in baked foods
Solution Approach 1:
The patent changes the physical state parameter of vegetable oils from liquid to semi-solid by creating an emulsion system. The emulsion comprises vegetable oil (40-70 wt%), water (20-50 wt%), and stabilizing agents including cellulose derivatives (0.1-5 wt%) and proteins (1-10 wt%). This transformation allows the healthy vegetable oil to achieve the desired consistency for baked foods without hydrogenation.
Solution Approach 2:
The patent creates a composite emulsion system combining vegetable oil, water, cellulose derivatives, and proteins. This composite material achieves both the health benefits of vegetable oils and the functional properties of traditional fats. The specific combination includes emulsifiers (0.1-5 wt%), stabilizers (0.1-5 wt%), and thickening agents (0.1-5 wt%) to achieve the desired semi-solid consistency.
2Shape
If hydrogenated vegetable oils are used to give appropriate texture to food products, then the texture is improved, but unhealthy saturated fatty acids and trans fatty acids are formed
Solution Approach 1:
The patent converts the harmful effect of hydrogenation into a beneficial alternative by using physical emulsification and stabilization methods instead of chemical hydrogenation. The emulsion system achieves the desired semi-solid texture through the synergistic action of cellulose derivatives, proteins, and emulsifiers, completely avoiding the formation of trans fatty acids and excessive saturated fats.
Solution Approach 2:
The patent replaces the chemical process of hydrogenation with a physical emulsification process. Instead of using hydrogen gas and catalysts to modify fatty acids, the patent uses mechanical mixing and stabilization with cellulose derivatives and proteins to achieve the desired texture, eliminating the formation of harmful trans fatty acids.
3Object-affected harmful factors
If fats are removed or substituted from food products, then the health profile is improved, but products have undesirable or unsuitable organoleptic features
Solution Approach 1:
The patent introduces cellulose derivatives and proteins as intermediary substances that mediate between the vegetable oil and water phases. These intermediaries (emulsifiers and stabilizers) allow the fat-free or low-fat product to achieve the desired organoleptic features by forming a stable emulsion structure that mimics the mouthfeel and texture of traditional fat-containing products.
4Object-affected harmful factors
If existing edible emulsions are used to substitute fats, then the trans fatty acid content is reduced, but microbiological and physical stability during storage is insufficient
Solution Approach 1:
The patent creates a composite emulsion system combining multiple stabilizing agents: cellulose derivatives (0.1-5 wt%), proteins (1-10 wt%), emulsifiers (0.1-5 wt%), and stabilizers (0.1-5 wt%). This multi-component composite provides both microbiological stability (through pH control with acids 0.1-5 wt% and preservatives 0.1-2 wt%) and physical stability (through the synergistic action of different stabilizing agents), solving the stability problems of existing single-component emulsions.
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 emulsion achieves higher microbiological and physical stability, maintains a healthy fat profile, and retains desirable taste and texture, making it suitable for replacing animal and vegetable fats in food products while ensuring safety and consumer acceptance.
Implementation Method 1
comprising from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers
Implementation Method 2
an edible emulsion consisting of: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent, d) from 0.02 to 0.5 wt% of an anionic naturally occurring polysaccharide, e) from 45 to 60 wt% of water
Data Source
AI summary
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an amount such that the pH of the final emulsion is from 3.5to 6.0, d) from 0.02 to 0.5wt% of an an ionic naturally occurring polysaccharide of vegetal or microbiological origin, e) from 45 to 60 wt% of water, wherein the pH of the emulsion is from 3.5to 6.0; wherein the amount of trans fatty acids in the emulsion is lower than 0.1 wt%, and wherein the percentages are expressed with respect to the total weight of the emulsion provided that the sum of the amounts of the components is equal to or less than 100%.It also relates to a process for its preparation and to a food stuff comprising the emulsion as defined above.