Instant Fried Noodle Oil Composition for Low-Contaminant Frying
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Solution Overview
Problem
Existing instant oil fried noodles rely on palm oil, which is perceived as unhealthy due to high saturated fatty acids and environmentally unsustainable, and lack nutritional benefits, with high levels of process contaminants like glycidyl fatty acid esters and 3-MCPD, compromising sensory attributes and shelf life.
Innovation Solution
A process using a blend of fatty acids C16:0, C18:1, and C18:2 in specific ratios, combined with Kansui salts, to produce instant fried noodles with improved oxidation stability, low contaminants, and good sensory attributes, ensuring a shelf life of at least 9 months.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If palm oil is used for frying instant noodles, then the cost is low and availability is easy, but the saturated fatty acid content is high and environmental sustainability is poor
Solution Approach 1:
The patent uses a composite oil blend consisting of high oleic sunflower oil (70-90 wt%), rapeseed oil (5-20 wt%), and palm oil (0-10 wt%). This composite approach combines the advantages of different oils: high oleic sunflower oil provides oxidation stability and low saturated fat, rapeseed oil contributes to the fatty acid profile, and a small amount of palm oil maintains cost-effectiveness. The resulting blend achieves low saturated fatty acid content (1-25 wt% C16:0) while maintaining frying stability and economic viability.
Solution Approach 2:
The patent fundamentally changes the fatty acid composition parameters of the frying oil by selecting oils with specific profiles: high oleic acid content (C18:1, 60-90 wt%) and controlled linoleic acid (C18:2, 0.1-20 wt%). This parameter change from traditional palm oil (high C16:0, moderate C18:1) to high oleic blend (low C16:0, high C18:1) directly addresses the health and environmental concerns while maintaining frying performance through oxidation stability.
2Device complexity
If traditional frying oil is used, then the process is simple, but the oxidation stability is poor and contaminants are high
Solution Approach 1:
The patent changes the chemical composition parameters of the frying oil by using high oleic sunflower oil (70-90 wt% C18:1) combined with rapeseed oil (5-20 wt%) and minimal palm oil (0-10 wt%). This composition change provides superior oxidation stability due to the high monounsaturated fatty acid content, which is more resistant to oxidative degradation than polyunsaturated fats. The process remains simple with no additional treatment steps, maintaining ease of manufacture while significantly improving reliability in terms of shelf life (9-12 months) and reduced contaminants (GE < 0.5 ppm, 3-MCPD < 10 ppm).
Solution Approach 2:
The patent uses a cost-effective oil blend that can be used extensively without frequent replacement. The high oxidation stability of the high oleic sunflower oil-based blend allows it to serve as a durable frying medium, reducing the need for frequent oil changes and extending the functional life of the frying oil while maintaining product quality and safety standards.
3Stability of the object's composition
If palm oil is used to maintain sensory attributes, then the taste is consistent, but the shelf life is reduced and health perception is poor
Solution Approach 1:
The patent creates a composite oil system that maintains sensory quality while extending shelf life. The high oleic sunflower oil (70-90 wt%) provides oxidation stability for long shelf life (9-12 months), rapeseed oil (5-20 wt%) contributes to flavor profile, and minimal palm oil (0-10 wt%) helps maintain the traditional sensory attributes associated with fried noodles. This composite approach achieves both goals: consistent sensory attributes and extended shelf life, while also improving health perception through low saturated fat content.
Solution Approach 2:
The patent changes the fatty acid composition to high oleic acid (C18:1, 60-90 wt%) content, which provides both sensory stability and extended shelf life. The monounsaturated fatty acid profile is more resistant to oxidation and rancidity compared to polyunsaturated fats, thereby extending the stationary object's duration (shelf life) while maintaining the sensory attributes consumers expect from fried noodles.
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 solution results in a healthier, more sustainable instant fried noodle with reduced saturated fats, low levels of glycidyl fatty acid esters and 3-MCPD, maintaining sensory quality and extended shelf life.
Implementation Method 1
the oil comprises the fatty acids C16:0 in the range of 1 to 25 wt% (based on weight of total fat) and C18:1 in the range of 60 to 90 wt% (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt% (based on weight of total fat)
Implementation Method 2
Frying in the oil
Data Source
AI summary
The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt% (based on weight of total fat) and C18:1 in the range of 60 to 90 wt% (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt% (based on weight of total fat).