Fat Composition Stabilization with Rosemary and Thyme Extracts
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing fat or oil compositions containing eicosapentaenoic acid and docosahexaenoic acid suffer from low oxidative stability and are prone to degradation odors when heated, limiting their practical application due to insufficient antioxidative properties and strong flavors from rosemary extracts.
Innovation Solution
A fat or oil composition combining rosemary extract with thyme or basil extracts, within specific concentration ratios, to enhance oxidative stability while suppressing unwanted odors and flavors, allowing for higher content of eicosapentaenoic acid and docosahexaenoic acid while maintaining taste and flavor of cooked foods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the content of eicosapentaenoic acid and docosahexaenoic acid is increased to meet health recommendations, then the health benefits are improved, but the oxidative stability deteriorates and deterioration odor increases
Solution Approach 1:
The patent uses a composite antioxidant system combining rosemary extract (0.01-0.5 mass%) with specific plant extracts (thyme, basil, clove, oregano, or bay laurel extract at 0.001-0.1 mass%). This composite approach creates synergistic antioxidant effects that protect the highly-unsaturated fatty acids (EPA and DHA) from oxidation, enabling higher content of these beneficial fatty acids while maintaining oxidative stability.
Solution Approach 2:
The patent optimizes the concentration parameters of antioxidant components, specifically setting rosemary extract at 0.01-0.5 mass% and plant extracts at 0.001-0.1 mass%. This precise parameter control ensures sufficient antioxidant capacity to stabilize EPA and DHA-rich compositions without introducing excessive odor or flavor, thus maintaining both health benefits and compositional stability.
2Stability of the object's composition
If rosemary extract is added to improve oxidative stability, then the antioxidative property is improved, but the flavor and odor of cooked foods deteriorate
Solution Approach 1:
The patent merges rosemary extract with specific plant extracts (thyme, basil, clove, oregano, or bay laurel) in optimized ratios. This combination produces a synergistic effect where the plant extracts modulate the strong flavor and odor of rosemary extract, maintaining antioxidative protection while creating a more balanced sensory profile that preserves the natural flavor and odor of cooked foods.
Solution Approach 2:
The patent reduces the rosemary extract content to 0.01-0.5 mass% (lower than conventional amounts) and combines it with plant extracts at 0.001-0.1 mass%. This parameter optimization minimizes the strong rosemary flavor and odor while maintaining sufficient antioxidative capacity, thus preserving the natural sensory characteristics of cooked foods.
3Stability of the object's composition
If conventional antioxidant amounts are used, then the antioxidative stability is improved, but the degradation odor during heating increases
Solution Approach 1:
The patent employs a composite antioxidant system where rosemary extract works synergistically with specific plant extracts (thyme, basil, clove, oregano, or bay laurel). This composite formulation provides enhanced protection against thermal degradation and oxidation during heating, preventing the formation of degradation odors while maintaining antioxidative stability throughout the cooking process.
Solution Approach 2:
The patent optimizes antioxidant concentrations at 0.01-0.5 mass% for rosemary extract and 0.001-0.1 mass% for plant extracts. These precisely controlled parameters ensure sufficient antioxidant capacity to prevent degradation odor formation during heating, while the low concentrations avoid introducing strong foreign odors that would mask the natural food flavors.
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 achieves high oxidative stability and reduces degradation odors during heating, enabling the use of higher eicosapentaenoic acid and docosahexaenoic acid content without compromising the taste or flavor of cooked foods.
Implementation Method 1
a fat or oil composition containing a polyunsaturated fatty acid... technologies for improving oxidative stability of a fat or oil... an antioxidant package made from a mixture of: at least one form of vitamin E; ascorbyl palmitate; rosemary extract
Data Source
AI summary
Provided is a fat or oil composition having high oxidative stability while containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass% with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract at a content of from 0.005 to 0.25 mass%; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass%.