Fat Composition Oxidative Stability via Tea Extract Sorbitol Dispersion
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Solution Overview
Problem
Conventional methods for improving the oxidative stability of fats using tea extracts often result in off-tastes and astringency due to the stringency of tea extracts, which can impair the flavor of foods containing these fats, even when ideally dispersed.
Innovation Solution
Incorporating sorbitol in a solution state with an aqueous medium into the fat, along with a tea extract, to enhance oxidative stability without increasing the tea extract amount, utilizing an oil-soluble emulsifier for dispersion stability, and maintaining an appropriate particle size and sorbitol-to-tea extract ratio.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If tea extract is added to improve oxidative stability of fat, then oxidative stability is improved, but off-taste and astringency occur that impair food flavor
Solution Approach 1:
The patent uses an oil-soluble emulsifier as an intermediary substance to facilitate the dispersion of water-soluble tea extract in fat. The emulsifier forms micelles that encapsulate the tea extract, allowing it to be distributed throughout the fat phase without direct contact that would cause off-taste. This mediator enables the tea extract to function as an antioxidant while being masked from the sensory system.
Solution Approach 2:
The patent changes the physical state parameters of the tea extract by converting it from a solid or concentrated form into a fine dispersion with specific particle size distribution (0.1-10 micrometers). This parameter change in particle size and distribution allows the tea extract to be more uniformly dispersed in the fat, reducing localized concentration that would cause astringency while maintaining overall antioxidant effectiveness.
2Reliability
If water-soluble antioxidant is dispersed in fat to improve oxidative stability, then oxidative stability is improved, but dispersibility is poor
Solution Approach 1:
The oil-soluble emulsifier serves as a mediator between the water-soluble tea extract and the fat phase. The emulsifier molecules have both hydrophilic and lipophilic characteristics, allowing them to form stable micelles that solubilize the tea extract in the fat environment. This intermediary structure resolves the immiscibility issue between water-soluble antioxidants and fat.
Solution Approach 2:
The patent creates a composite dispersion system consisting of tea extract, oil-soluble emulsifier, and fat. This composite material combines the antioxidant properties of tea extract with the dispersing capabilities of the emulsifier in the fat matrix, achieving a stable homogeneous composition that maintains both oxidative stability and good dispersibility.
3Reliability
If oil-soluble antioxidant is used to improve oxidative stability, then oxidative stability is improved, but antioxidant capacity is relatively low
Solution Approach 1:
The patent changes the solubility parameter of the tea extract by using the emulsifier system to make the water-soluble tea extract effectively available in the oil phase. This parameter change allows the high-capacity water-soluble antioxidant to function in an oil environment, achieving both high antioxidant capacity and oxidative stability without needing to switch to lower-capacity oil-soluble alternatives.
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 combination of tea extract and sorbitol in the fat composition achieves improved oxidative stability and maintains a good taste, effectively dispersing in various foods without adverse taste effects, as demonstrated by increased CDM values and taste evaluations.
Implementation Method 1
utilizing an oil-soluble emulsifier for dispersion stability
Implementation Method 2
utilizing an oil-soluble emulsifier for dispersion stability
Implementation Method 3
The combination of tea extract and sorbitol in the fat composition achieves improved oxidative stability
Data Source
AI summary
The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.