Edible Water-in-Oil Emulsion Wrapper Using Structuring Fat Powder
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Solution Overview
Problem
Existing edible water in oil emulsion wrapper products face challenges in achieving firmness and temperature stability while minimizing saturated fatty acids (SAFA) and trans unsaturated fatty acids, which are essential for a good nutritional profile and consumer preference.
Innovation Solution
The development of an edible water in oil emulsion wrapper product with less than 35 wt% SAFA and less than 1 wt% trans unsaturated fatty acid, using edible fat powder comprising structuring fat, which is essentially free of hydrogenated fat, and prepared using supercritical melt micronisation to ensure firmness and heat stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If saturated fatty acid content is increased to achieve firmness and temperature stability, then the wrapper margarine maintains its shape and firmness, but the nutritional profile deteriorates
Solution Approach 1:
The patent changes the physical state parameter of the fat from liquid to solid by using fat powder, which allows achieving firmness without relying on high saturated fatty acid content. The fat powder forms a stable structure that maintains shape at ambient temperature while using healthier fat compositions.
Solution Approach 2:
The patent uses a composite system combining fat powder (solid fat) with liquid oil and aqueous phase to create a wrapper margarine that achieves firmness through the solid fat powder structure rather than through high saturated fatty acid content alone.
2Stability of the object's composition
If trans unsaturated fatty acids are used to improve structuring capacity, then the required structure in wrapper margarine is achieved, but cardiovascular health deteriorates
Solution Approach 1:
The patent extracts the structuring function from trans unsaturated fatty acids by using solid fat powder instead, eliminating the need for trans fats while maintaining the required structure and stability in wrapper margarine.
3Adaptability or versatility
If hydrogenation is used to alter fatty acid composition and create structuring fat, then plastic fats can be made from liquid oils, but trans unsaturated fatty acids are formed and additional process steps are required
Solution Approach 1:
The patent uses pre-prepared solid fat powder as a starting material that already has the desired structuring properties, eliminating the need for hydrogenation or other complex modification processes during margarine production.
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 product achieves a Stevens hardness value of over 140 grams at 5 degrees Celsius and 50 grams at 20 degrees Celsius, with minimal oil exudation and improved nutritional profile, maintaining firmness and heat stability without a sticky or waxy mouthfeel.
Implementation Method 1
The solid fat, also called structuring fat or hardstock fat, serves to structure the fat phase (being the case in for example a shortening as well as in a water in oil emulsion) and helps to stabilize the aqueous phase, if present, by forming a fat crystal network.
Implementation Method 2
prepared using supercritical melt micronisation to ensure firmness and heat stability
Data Source
AI summary
The invention relates to an edible water in oil emulsion wrapper product wherein the amount of oil exudation is less than 1% at the temperature at which the amount of solid fat content on total product is 3%, wherein the fat is essentially free of hydrogenated fat and wherein said fat comprises less than 35 wt% saturated fatty acid (calculated on total fat) and less than 1 wt% trans unsaturated fatty acid (calculated on total product). The invention also relates to a process for the preparation of an edible water in oil emulsion wrapper product according to the invention.