Emulsified Composition for Uniform Fat Dispersion
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Solution Overview
Problem
Existing emulsified compositions with high fat and oil content have high viscosity and low specific gravity, making it difficult to disperse fats and oils uniformly in food or drink products without extensive stirring, especially for consumer-level addition at home or in offices.
Innovation Solution
An emulsified composition with a fat and oil content of 5-65% by mass, containing an ionic surfactant like lecithin or lysolecithin, and a polyhydric alcohol, with a specific gravity of 1.0 or more and viscosity of 60,000 mPa·s or less, which self-emulsifies upon dilution, allowing easy dispersion with minimal stirring.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the emulsified composition has high fat and oil content (60% or more), then the oil content is high, but the viscosity becomes high and specific gravity becomes low, making it difficult to disperse uniformly
Solution Approach 1:
The patent changes the physical parameters of the emulsified composition by controlling viscosity to 60,000 mPa·s or less and specific gravity to 1.0 or more, while maintaining high fat and oil content of 60% or more. This parameter optimization enables the composition to disperse easily in food or drink products without requiring complex equipment, resolving the contradiction between high oil content and dispersibility.
2Quantity of substance
If conventional emulsification methods are used with high fat and oil content, then the oil content is high, but extensive stirring equipment and complex production processes are required
Solution Approach 1:
By optimizing the viscosity to 60,000 mPa·s or less and specific gravity to 1.0 or more, the patent enables high fat and oil content compositions to be mixed with simple stirring equipment rather than requiring complex pulverization equipment, thereby simplifying the production process while maintaining high oil content.
3Ease of manufacture
If fats and oils are added without proper emulsification, then the process is simple, but the fats and oils separate and do not disperse uniformly
Solution Approach 1:
The patent achieves stable emulsion with high fat and oil content (60% or more) by controlling viscosity to 60,000 mPa·s or less and specific gravity to 1.0 or more, allowing the composition to disperse uniformly in food or drink products through simple mixing processes without requiring complex emulsification equipment.
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 composition enables easy and uniform dispersion of fats and oils in food or drink products, improving workability and stability, and preventing oxidative deterioration, while not requiring pre-emulsification.
Implementation Method 1
the emulsified composition contains fat and oil, an ionic surfactant, and a polyhydric alcohol
Implementation Method 2
an emulsified composition containing fat and oil, an ionic surfactant, and a polyhydric alcohol
Data Source
AI summary
An emulsified composition, which allows fat and oil to be easily and uniformly dispersed in a food or drink product when added to the food or drink product, is provided.The present invention provides an emulsified composition for adding fat and oil to a food or drink product, whereinthe emulsified composition contains fat and oil, an ionic surfactant, and a polyhydric alcohol,a content of the fat and oil is 5% by mass or more and 65% by mass or less with respect to a total amount of the emulsified composition,a content of the ionic surfactant is 0.3% by mass or more and 6.0% by mass or less with respect to the total amount of the emulsified composition,the ionic surfactant contains at least lecithin and/or lysolecithin,the emulsified composition has a specific gravity of 1.0 or more at 20° C. anda viscosity of 60,000 mPa·s or less at 20° C., anda difference of L2 value-L1 value calculated by the following definition at 20° C. is positive:L1 value: lightness value of the emulsified composition;L2 value: lightness value of the emulsified composition obtained by adding 100 times by mass of fresh water to the emulsified composition.