Macauba Fiber Preparation Extraction for Low Oil and Color
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing fiber preparations for food, cosmetics, and technical applications often require costly chemical modifications and extensive processing, resulting in high resource consumption and undesirable sensory properties.
Innovation Solution
Development of fiber preparations from macauba pulp residues with reduced oil and alcohol-water-soluble substance content, achieved through extractive procedures and fractionation, which maintains low costs and avoids chemical modification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If chemical modifications and extensive processing are applied to existing fiber preparations, then functional properties are improved, but manufacturing costs and resource consumption increase
Solution Approach 1:
The invention extracts and removes unwanted components (oil, alcohol-water-soluble substances) from macauba pulp residues through extraction processes, obtaining a purified fiber preparation with excellent functional properties without requiring additional chemical modifications
Solution Approach 2:
The invention changes the compositional parameters of the fiber preparation by controlling the removal of oil and alcohol-water-soluble substances to specific levels, thereby achieving desired functional properties while maintaining cost-effectiveness
2Reliability
If chemical modifications are applied to fiber preparations, then functional properties are improved, but resource consumption increases
Solution Approach 1:
The invention uses extraction processes to remove unwanted substances from macauba pulp residues, achieving high functional properties through physical separation rather than energy-intensive chemical modifications
Solution Approach 2:
The macauba pulp residues themselves provide the necessary functional components (fibers, polysaccharides) that become the active ingredients in the final product, eliminating the need for additional resource-consuming processing steps
3Object-affected harmful factors
If oil content is reduced in macauba pulp, then sensory properties improve, but processing complexity increases
Solution Approach 1:
The invention extracts oil from macauba pulp using extraction processes, achieving improved sensory properties (bright color, neutral taste) while maintaining relatively simple processing through established extraction technologies
Solution Approach 2:
The invention controls the oil content parameter to specific levels (less than 20%, preferably less than 10%, more preferably less than 5%) to achieve desired sensory properties while balancing processing requirements
4Reliability
If alcohol-water-soluble substances are reduced in macauba pulp, then functional properties improve, but manufacturing costs increase
Solution Approach 1:
The invention extracts alcohol-water-soluble substances from macauba pulp residues through extraction processes, obtaining fiber preparations with superior functional properties while using cost-effective extraction methodologies
Solution Approach 2:
The invention controls the alcohol-water-soluble substances content to specific levels (less than 40%, preferably less than 30%, more preferably less than 20%) to optimize functional properties while managing manufacturing costs
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 resulting fiber preparations exhibit excellent techno-functional properties, such as high filler content, low oil content, bright color, and neutral taste, making them suitable for various applications without the need for further processing.
Implementation Method 1
achieved through extractive procedures and fractionation
Data Source
Figure 1
Figure 2
AI summary
The invention relates to a dietary fiber preparation and to a method for producing same. The dietary fiber preparation is produced from the flesh of macauba fruit and has a dietary fiber content of more than 25% by mass, preferably more than 30% by mass, a fat content of less than 20% by mass, preferably less than 10% by mass, a water content of less than 20% by mass, preferably less than 15% by mass, and a light color having an L* value, measured by CIE-L*a*b* colorimetry, of more than 84, preferably of more than 90. The preparation is characterized in that the alcohol-water-soluble substance content in the dietary fiber preparation relative to the mass of the preparation is less than 40%. The preparation has good technofunctional and sensory properties, is suitable for food stuff, cosmetics, pet food and technical applications and can be produced at low cost and without chemical modification.