Frying Oil Stabilization Using Trace Chlorophyll Additives
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods fail to effectively suppress coloration, increase in anisidine value, and decrease in tocopherols during frying with edible oils or fats, which deteriorate the quality and usability of the frying oil or fat composition.
Innovation Solution
Adding chlorophylls to edible oils or fats in specific concentrations (0.05 to 2 ppm by mass) to stabilize the composition, particularly using chlorophyll-rich solutions with chlorophyll a and pheophytin a derived from algae.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If phosphorus-derived components are added to improve heat stability, then heat coloration is suppressed, but the method does not address anisidine value increase and tocopherol decrease
Solution Approach 1:
The patent combines multiple stabilizing components (tocopherols, phospholipids, and other antioxidants) to create a composite stabilization system that simultaneously addresses heat coloration, anisidine value increase, and tocopherol decrease, providing comprehensive oil stability during frying
2Object-affected harmful factors
If chlorophylls are added in high amounts to suppress coloration, then coloration is suppressed, but the oil composition deteriorates and usability decreases
Solution Approach 1:
The patent optimizes the chlorophyll concentration to a specific range (0.01-1.0 ppm, preferably 0.05-0.5 ppm) where the coloration suppression effect is maximized while avoiding negative effects on oil usability, demonstrating that parameter optimization is critical for achieving beneficial outcomes
3Reliability
If tocopherols are allowed to decrease during frying, then the natural antioxidative action is reduced, but the oil quality deteriorates faster
Solution Approach 1:
The patent incorporates tocopherols and other antioxidants into the oil composition before frying begins, creating a preliminary protective barrier that prevents rapid oxidation and tocopherol depletion during the frying process, thereby extending the oil's usable life
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
Significantly suppresses coloration, anisidine value increase, and tocopherol decrease, extending the usable life of the frying oil or fat composition by 6 to 100% compared to untreated oils.
Implementation Method 1
addition of chlorophylls to an edible oil or fat is effective for suppressing coloration of the edible oil or fat during frying
Implementation Method 2
Suppression of increase in the anisidine value of the oil or fat during frying is considered to be effective for suppressing deterioration of a frying oil or fat composition
Implementation Method 3
Since tocopherols have an antioxidative action on edible oils or fats, suppression of decrease in an amount of tocopherols in an edible oil or fat during frying is considered to be effective for suppressing deterioration of the frying oil or fat composition
Data Source
AI summary
[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use.[Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.