Fat-Soluble Dye Emulsification in Aqueous Food Systems
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Solution Overview
Problem
Existing food colorings, particularly fat-soluble carotenoids, are insoluble in water, making it difficult to achieve intense coloration in aqueous beverages due to limited emulsification and stabilization in water-containing foods.
Innovation Solution
Combining polyglycerol esters of fatty acids and citric acid esters of mono- and/or diglycerides as emulsifiers with starch sodium octenyl succinate as a stabilizer to create an oil-in-water emulsion that significantly increases the amount of fat-soluble dye that can be emulsified and stabilized in an aqueous system.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If fat-soluble colorants are used in water-containing foods, then color saturation can be improved, but the solubility and dispersibility in water deteriorates
Solution Approach 1:
The patent uses emulsifiers (polyglycerol esters of fatty acids and citric acid esters of mono- and/or diglycerides) as intermediary substances to bridge the fat-soluble colorants and water-containing food matrix. These emulsifiers form stable oil-in-water emulsions that allow fat-soluble colorants to be dispersed in aqueous systems, achieving both color saturation and water compatibility.
Solution Approach 2:
The invention creates a composite emulsion system combining emulsifiers, stabilizers (starch sodium octenyl succinate), and fat-soluble colorants. This composite material approach allows the colorants to be incorporated into a stable aqueous formulation through the synergistic interaction of multiple components, resolving the solubility contradiction.
2Illumination intensity
If emulsifiers and stabilizers are added to achieve colloidal distribution of dye particles, then color saturation can be improved, but the amount of emulsifier and stabilizer required increases
Solution Approach 1:
The patent optimizes the concentration parameters of emulsifiers and stabilizers to achieve effective color saturation with minimal amounts. By carefully controlling the ratios and concentrations of polyglycerol esters, citric acid esters, and starch sodium octenyl succinate, the formulation achieves maximum color intensity while minimizing the quantity of auxiliary substances required.
3Illumination intensity
If fat-soluble colorants are finely distributed in aqueous beverage, then color saturation can be improved, but the stability and permanence of the distribution deteriorates
Solution Approach 1:
The emulsifiers act as intermediary substances that form stable interfaces between the fat-soluble colorant droplets and the aqueous phase. This intermediary layer prevents coalescence and maintains long-term stability of the fine distribution, allowing both high color saturation and permanent stabilization.
Solution Approach 2:
The combination of emulsifiers and stabilizers creates a composite system where the emulsifiers form the initial emulsion structure and the stabilizers (starch sodium octenyl succinate) provide long-term stability. This composite approach ensures both fine distribution and permanent stabilization of the colorants in aqueous systems.
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
This combination allows for a two to four times higher loading of fat-soluble dyes like carotenoids in water-dispersible formulations, achieving better color saturation in foods such as beverages and yoghurt products.
Implementation Method 1
the effect of the emulsifier in the oil-in-water emulsion containing dye is not eliminated
Implementation Method 2
polyglycerol esters of fatty acids (EC number E-475) and citric acid esters of mono- and/or diglycerides of fatty acids (EC number E-472 c) are emulsifiers approved for use in food
Implementation Method 3
the amount of fat-soluble dye in an aqueous system is emulsified and stabilized can be significantly increased
Data Source
AI summary
Food composition comprises a fat-soluble colorant (I) dispersed in a lipid-based carrier, starch sodium octenyl succinate (II), and an edible fatty acid polyglycerol ester (IIIa) and/or an edible fatty acid mono/diglyceride citrate (IIIb). An independent claim is also included for producing a composition as above by providing (I) in an oil phase and admixing (II) and (IIIa) and/or (IIIb).