Ethylcellulose Oleogel Cooling Rate Control to Prevent Oil Separation
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Solution Overview
Problem
Existing ethylcellulose oleogels tend to separate during storage, and methods like WO 2010/143066 do not control the cooling rate after heating and agitation, leading to undesirable separation and the presence of non-nutritive surfactants.
Innovation Solution
A method involving controlled cooling of a mixture of ethylcellulose polymer and oil from 100°C to 35°C at a rate of 0.6°C/min or slower, without surfactants, to create ethylcellulose oleogels that resist separation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If ethylcellulose oleogel is made without controlling cooling rate, then manufacturing process is simple, but oil separation occurs during storage
Solution Approach 1:
The patent applies parameter changes by controlling the cooling rate from 100°C to 35°C at 0.6°C/min or slower. This specific temperature change parameter transforms the oleogel structure during cooling, preventing oil separation while maintaining manufacturing feasibility. The controlled cooling rate allows proper gel network formation without requiring complex equipment or procedures.
2Stability of the object's composition
If surfactant is added to prevent separation, then oleogel stability improves, but nutritional quality deteriorates
Solution Approach 1:
The patent applies the extraction principle by removing surfactants from the oleogel formulation entirely. Instead of adding stabilizing agents, the invention achieves stability through controlled cooling rate (0.6°C/min or slower), which properly forms the gel network structure during manufacturing. This eliminates non-nutritive ingredients while maintaining oleogel stability.
3Object-generated harmful factors
If solid fat is replaced with liquid oil, then nutritional benefits increase, but texture quality deteriorates
Solution Approach 1:
The patent applies phase transitions by controlling the temperature change during oleogel formation. The controlled cooling rate (0.6°C/min or slower) from 100°C to 35°C enables proper phase transition of the oil into a gel structure. This creates a solid-like texture at room temperature using unsaturated oils, maintaining nutritional benefits while achieving desired texture stability.
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 significantly reduces oil leakage in oleogels during storage, maintaining their integrity and eliminating the need for surfactants, thus providing a nutritious alternative to solid fats.
Implementation Method 1
cooling a mixture of ethylcellulose polymer and oil from 100° C. to 35° C. at a rate of 0.6° C./min or slower
Data Source
AI summary
Provided is a method of making an ethylcellulose oleogel comprising cooling a mixture of ethylcellulose polymer and oil from 100° C. to 35° C. at a rate of 0.6° C./min or slower.