Fat Formulation with Controlled Fatty Acid Chain Lengths
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Solution Overview
Problem
Existing fat formulations often have a high carbon footprint and may not effectively mimic the properties of natural fats, particularly in terms of thermodynamic and rheological behavior.
Innovation Solution
The development of a new fat formulation that includes lipids derived from low or negative carbon footprint processes, with a focus on saturated fatty acids and specific fatty acid chain lengths to achieve semi-solid or liquid behavior at room temperature, while also considering additives to modify properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If existing fat formulations are used, then they provide basic fat functionality, but they have a high carbon footprint and do not effectively mimic natural fat properties
Solution Approach 1:
The patent applies parameter changes by carefully selecting and controlling the fatty acid composition parameters, including chain length distribution (predominantly C12-C18), saturation level (high saturated fatty acid content), and specific fatty acid profiles (e.g., lauric, myristic, palmitic, stearic acids). These parameter adjustments enable the formulation to achieve both low carbon footprint through sustainable sourcing and accurate mimicry of natural fat thermodynamic and rheological properties.
Solution Approach 2:
The patent employs composite materials by creating a formulated fat composition that combines multiple fatty acid components in specific proportions. This composite approach allows the formulation to integrate the beneficial properties of individual fatty acids (e.g., melting point contributions from lauric and myristic acids, structural integrity from stearic acid) to achieve a balanced profile that mimics natural fats while maintaining environmental sustainability.
2Reliability
If saturated fatty acids with specific chain lengths are used, then thermodynamic and rheological properties are improved, but manufacturing complexity increases
Solution Approach 1:
The patent applies parameter changes by establishing specific compositional parameters for the fatty acid profile, including chain length distribution (C12-C18 predominance), saturation level (high saturated fatty acid content), and individual fatty acid proportions. These parameter specifications enable the formulation to achieve target thermodynamic and rheological properties while providing clear manufacturing guidelines that balance complexity with feasibility.
Solution Approach 2:
The patent applies local quality by assigning specific functional roles to different fatty acid components within the formulation. For example, shorter chain fatty acids (C12-C14) contribute to lower melting points and liquid behavior, while longer chain fatty acids (C16-C18) provide structural stability and semi-solid characteristics. This localized functional assignment optimizes properties without requiring overly complex manufacturing processes.
3Ease of operation
If the formulation aims for semi-solid or liquid behavior at room temperature, then usability is improved, but control over thermal characteristics becomes more difficult
Solution Approach 1:
The patent applies parameter changes by adjusting the fatty acid composition parameters, particularly chain length distribution and saturation level, to control the melting point and phase behavior of the formulation. By optimizing these parameters, the formulation achieves desired semi-solid or liquid behavior at room temperature while maintaining manageable thermal characteristics through the inherent properties of the selected fatty acids.
Solution Approach 2:
The patent applies copying by mimicking the thermal and rheological behavior of natural fats through careful replication of their fatty acid profiles. By copying the compositional parameters of natural fats (high saturated fatty acid content, specific chain length distributions), the formulation replicates their usability at room temperature and their thermal response characteristics, reducing the need for complex control systems.
Data Source
AI summary
A fat formulation can include triglycerides that include saturated fatty acids with carbon chain lengths between 4 and 24 carbon atoms long, wherein the fat formulation is a liquid or semi-solid at a temperature between 18-25° C. A fat formulation can additionally or alternatively include triglycerides comprising glycerol esterified with: odd carbon chain length, linear saturated fatty acids; even carbon chain length, linear saturated fatty acids; and unsaturated fatty acids. A method can include: optionally, receiving an unsaturated fatty acid; oxidizing hydrocarbons or oxygenates to form saturated fatty acids; selecting a distribution of saturated fatty acids from the formed saturated fatty acids; and esterifying glycerol with the unsaturated fatty acid and the distribution of saturated fatty acids to form a fat composition.