Acidic Emulsion Stability via Diglyceride Crystallization Inhibition
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Solution Overview
Problem
Acidic oil-in-water emulsions, such as mayonnaise, face instability and demulsification issues due to diglyceride crystallization at low temperatures and during temperature changes and squeeze shear, which affects their low-temperature resistance and quality.
Innovation Solution
An acidic oil-in-water emulsion composition with a high diglyceride content and a mixture of polyglycerol fatty acid esters with an esterification degree of at least 80%, where 50-95% of fatty acids are unsaturated, combined with yolk, enhances low-temperature resistance, squeeze shear resistance, and temperature change resistance.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If high-diglyceride oil or fat is used as an oil phase to provide rich fatty mouthfeel and good taste, then the fatty mouthfeel and taste are improved, but demulsification and oil-water separation occur under refrigerated conditions due to diglyceride crystallization
Solution Approach 1:
Lysophospholipids act as an intermediary substance that interferes with the crystallization process of diglycerides. The patent specifies using lysophospholipids at 15% or more (in terms of phosphorus amount) based on the total phospholipids, which prevents diglyceride molecules from organizing into crystalline structures at low temperatures, thereby maintaining emulsion stability without sacrificing the rich fatty mouthfeel provided by high-diglyceride oil
Solution Approach 2:
The patent changes the compositional parameters of the emulsion system by specifying precise ranges: diglyceride content of 30-80% in the oil phase, lysophospholipid content of 15% or more based on total phospholipids, and controlled amounts of other phospholipids. These parameter adjustments create a system where the emulsion remains stable across a wide temperature range while maintaining desirable sensory properties
2Reliability
If diglycerides are used to create a stable emulsion with rich fatty mouthfeel, then the taste and flavor are improved, but the emulsion becomes sensitive to temperature changes and vibrations during transportation
Solution Approach 1:
The patent creates a composite emulsion system combining high-diglyceride oil (30-80%) with specific phospholipid components including lysophospholipids (15% or more of total phospholipids) and other phospholipids (85% or more of total phospholipids). This composite structure provides both the rich fatty mouthfeel from diglycerides and the stability against temperature changes and vibrations from the phospholipid matrix, making the emulsion adaptable to various transportation conditions
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 maintains stability and physical properties at -10°C and withstands repeated temperature changes and squeeze shear, preventing demulsification and ensuring quality.
Implementation Method 1
diglycerides have higher melting point than triglycerides, some of the diglycerides crystallize under refrigerated conditions... a particular range of emulsifiers are effective as crystallization inhibitors
Implementation Method 2
stable oil-in-water emulsion composition can be obtained by using lysophospholipids as much as 15% or more (in terms of phosphorus amount) based on the total phospholipids
Data Source
AI summary
An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C):(A) an oil or fat having a diglyceride content of at least 50 wt %, in which at least 80 wt % of fatty acids constituting diglycerides are unsaturated fatty acids;(B) a mixture of polyglycerol fatty acid esters having an esterification degree of at least 80%, in which from 50 to 95 wt % of fatty acids constituting the polyglycerol fatty acid esters are C14-22 unsaturated fatty acids; and(C) yolk.