Fermented Vegetable Oil Emulsion Stability via Yeast Culture
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Solution Overview
Problem
Current techniques do not effectively enhance the structure, function, and flavor of oils by culturing yeast in large quantities for fermentation.
Innovation Solution
A method involving yeast fermentation of vegetable oils, where yeast is cultured in a medium with specific ingredients, and the oil is added for secondary culturing to enhance essential and free fatty acid content, resulting in improved emulsion stability, texture, and moisturization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If yeast is cultured in large quantities in oil for fermentation, then emulsion stability and moisturizing capacity are improved, but the complexity of the fermentation process increases
Solution Approach 1:
The patent applies preliminary action by first culturing yeast in a separate culture solution to establish an active yeast culture before adding the vegetable oil. This preliminary yeast cultivation step ensures that the yeast is fully activated and ready to ferment the oil, thereby achieving stable emulsion formation without requiring overly complex simultaneous multi-component fermentation systems.
Solution Approach 2:
The patent uses culture solution as an intermediary medium that facilitates the interaction between yeast and vegetable oil. The culture solution serves as a bridge, allowing yeast to be introduced and activated before direct contact with the oil, thus simplifying the overall process while maintaining effective fermentation and emulsion stability.
2Ease of operation
If yeast fermentation is applied to vegetable oil, then texture and flavor are improved, but the time required for fermentation increases
Solution Approach 1:
The patent applies preliminary action by pre-culturing yeast in a culture solution before adding the vegetable oil. This preliminary yeast activation step ensures that when the oil is introduced, the yeast is already in an optimal state to begin fermentation immediately, thereby reducing the overall fermentation time while still achieving improved texture and flavor.
Solution Approach 2:
The patent maintains continuity of useful action by keeping the yeast culture active and ready through the culture solution medium. This continuous readiness of the yeast ensures that fermentation begins immediately upon oil addition without interruption or delay, optimizing the time efficiency while achieving the desired sensory improvements.
3Stability of the object's composition
If traditional oil maturing methods are used, then natural oil properties are maintained, but emulsion stability and water retention ability are insufficient
Solution Approach 1:
The patent applies parameter changes by transforming the oil through yeast fermentation, which alters the chemical composition and molecular structure of the oil. This fermentation process modifies parameters such as fatty acid composition and creates new compounds that enhance emulsion stability and water retention ability while preserving the beneficial natural properties of the original oil.
Solution Approach 2:
The patent creates a composite substance by combining the original vegetable oil with fermentation products generated by yeast. This composite fermented oil contains both the original oil components and new fermentation-derived compounds, achieving a synergistic effect that improves emulsion stability and water retention while maintaining the natural character of the oil.
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 fermented vegetable oil exhibits improved emulsion stability, texture, and moisturizing capacity, making it suitable for cosmetic applications with higher stability and usability compared to natural or matured oils.
Implementation Method 1
a fermented vegetable oil, which has the effects of enhancing emulsion stability due to water retention ability, improving texture and flavor and enhancing moisturizing capacity, according to being fermented by yeast
Implementation Method 2
which is prepared by fermenting fishes or coconut and extracting fat-soluble ingredients therefrom
Data Source
AI summary
The present invention relates to a fermented vegetable oil, to a method for preparing the oil, and to a composition including the oil. More particularly, the present invention relates to a technique for providing a fermented vegetable oil having the effects of enhancing emulsion stability due to water retention ability, improving texture and flavor, and enhancing moisturization.