Oil-in-Water Emulsion Stabilization via Solid Particles
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Solution Overview
Problem
Existing oil-in-water emulsion compositions face challenges with stability during high-temperature processes, such as sterilization, and are prone to changes in particle size distribution, which affects food texture and appearance. Additionally, edible oils and fats with unsaturated bonds or oxygen atoms are difficult to stabilize due to polarity issues, leading to oxidation and hydrolysis, and the use of surfactants can result in harmful byproducts and increased production complexity.
Innovation Solution
An oil-in-water emulsion composition is developed with solid particles distributed along the interface between the oil and aqueous phases, using a surfactant with an HLB value greater than 8 and a cationic group, and a specific concentration to maintain stability and prevent particle coalescence, while inhibiting the degradation of edible oils and fats.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If conventional emulsifiers or surfactants are used to form emulsions, then emulsification is achieved, but the emulsions are thermodynamically unstable and require submicron oil droplet sizes for stability during sterilization and long-term storage
Solution Approach 1:
The patent changes the stabilization mechanism from relying on small droplet size to relying on solid particle adsorption at the interface. Solid particles with appropriate surface properties (hydrophobicity/hydrophilicity balance) are introduced to stabilize the emulsion, allowing larger droplet sizes while maintaining stability during sterilization and storage.
Solution Approach 2:
Solid particles act as intermediaries between the oil and water phases. These particles adsorb at the oil-water interface, forming a protective barrier that prevents coalescence and stabilizes the emulsion without requiring submicron droplet sizes or conventional surfactants.
2Adaptability or versatility
If edible oils and fats with unsaturated bonds or oxygen atoms are used, then desirable food properties are achieved, but they are difficult to stabilize due to polarity issues leading to oxidation and hydrolysis
Solution Approach 1:
Solid particles serve as intermediaries that bridge the polar and non-polar phases. The particles with balanced surface properties stabilize the interface between edible oils and water, preventing oxidation and hydrolysis by reducing direct contact between incompatible phases.
Solution Approach 2:
The patent uses composite emulsion structures where solid particles are incorporated at the oil-water interface. This composite approach combines the benefits of edible oils with the stabilizing properties of solid particles, creating a more reliable emulsion system resistant to degradation.
3Stability of the object's composition
If surfactants are used to stabilize emulsions, then emulsion formation is achieved, but harmful byproducts are generated and production complexity increases
Solution Approach 1:
The patent extracts or removes conventional surfactants from the emulsion system and replaces them with solid particles. This elimination of surfactants prevents the formation of harmful byproducts while maintaining emulsion stability through particle adsorption at the interface.
Solution Approach 2:
The patent replaces complex, potentially harmful surfactant molecules with simpler solid particles that can be easily removed or degraded. The solid particles serve their stabilization function and can be eliminated without leaving harmful residues, making the process safer for food applications.
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 particle size consistency during high-temperature processes, prevents oxidation and hydrolysis of edible oils, and reduces the need for harmful surfactants, resulting in a safer, tastier, and more efficient food product with reduced oil and fat content.
Implementation Method 1
solid particles which form a contact angle of 90.0 degrees or less with an aqueous phase component and 8.0 degrees or more with an oil phase component, and wherein the solid particles are distributed along an interface between the oil phase component and the aqueous phase component
Implementation Method 2
a surfactant having an HLB value of greater than 8 and a cationic group
Implementation Method 3
emulsion compositions should be imparted with heat resistant properties to resist high temperature heating during sterilization process
Data Source
AI summary
The object of the present invention is to provide an emulsion composition that maintains emulsion stability even after high temperature process such as sterilization (heat resistance), shows a small change in particle size distribution between before and after heating, and maintains emulsion stability even under conditions where transformation of an oil phase component (for example, solidification or crystallization of the oil phase component due to temperature drop, or melting of the oil phase component due to temperature rise) occurs (temperature drop resistance), wherein the composition is easily handled during the production process. The object is solved by an oil-in-water emulsion composition containing solid particles, a predefined surfactant, an oil phase component, and an aqueous phase component, wherein the oil phase component includes a predefined oil component and the solid particles are distributed along the interface between the oil phase component and the aqueous phase component.