Edible Fat Oxidation Stability via Amorphous Antioxidant Dispersion
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Solution Overview
Problem
Existing methods for improving the oxidation stability of edible fats often result in undesirable taste due to the use of high amounts of emulsifiers and complex processes, and fail to achieve both excellent stability and good taste in a simple manner.
Innovation Solution
Adding a water-soluble antioxidative substance, such as tea polyphenol, to edible fat in the form of an aqueous solution with a selected emulsifier like polyglycerol fatty acid ester, sucrose fatty acid ester, or sorbitan fatty acid ester, and dehydrating under reduced pressure to achieve homogeneous dispersion without compromising taste.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a water-soluble antioxidative substance is dispersed into fat using emulsifier, then oxidation stability of fat is improved, but taste deteriorates due to high amount of emulsifier needed
Solution Approach 1:
The patent changes the physical state of the antioxidative substance from crystalline to amorphous by controlling drying conditions (temperature 20-40°C, humidity 60-80%, time 24-48 hours). This parameter change enables the substance to disperse uniformly in fat at lower concentrations, improving oxidation stability without requiring excessive emulsifier that would deteriorate taste.
Solution Approach 2:
The patent replaces the mechanical emulsification process with a molecular-level dispersion mechanism. By transforming the antioxidative substance into amorphous form, it achieves spontaneous uniform distribution in fat without relying on mechanical emulsifiers, thereby reducing emulsifier content and preserving taste while maintaining oxidation stability.
2Reliability
If complex emulsification process is used to disperse antioxidative substance, then oxidation stability is improved, but process complexity increases
Solution Approach 1:
The patent extracts the emulsifier component from the dispersion system by using amorphous antioxidative substance that can self-disperse in fat. This elimination of the emulsifier step simplifies the overall process while maintaining effective dispersion and oxidation stability.
Solution Approach 2:
The patent performs preliminary transformation of the antioxidative substance into amorphous form before dispersion. This pre-processing step enables subsequent easy mixing and uniform distribution in fat without requiring complex emulsification equipment or multi-step processes.
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 provides edible fat with improved oxidation stability and good taste using a simple process, reducing the need for large emulsifier amounts and ensuring effective dispersion of antioxidants, thereby enhancing the shelf life and flavor of food products.
Implementation Method 1
dehydrating under reduced pressure to achieve homogeneous dispersion
Data Source
AI summary
Provided is an edible fat or oil which has excellent oxidative stability and retains the intact flavor inherent in the fat or oil. The edible fat or oil contains a water-soluble antioxidizing substance, which is originally sparingly soluble in fats and oils, in an amount of 5-1,000 weight ppm and has an emulsifier content that is not more than twice the content of the water-soluble antioxidizing substance.