Macauba Seed Protein Preparation for Light Color and Low Residual Fat
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Solution Overview
Problem
Existing protein ingredients derived from vegetable oil residues, such as sunflower, linseed, or rapeseed, suffer from sensory weaknesses like color, taste, and nutritional deficiencies due to high phytochemical concentrations, limiting their use in human foods and cosmetics.
Innovation Solution
A method to process macauba fruit seeds into protein-containing ingredients with neutral smell and taste, low fat content, and improved techno-functional properties by mechanical separation, heat treatment, solvent extraction, and optional integument removal, resulting in a pale color and high protein content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If protein ingredients are produced from vegetable oil residues (sunflower, linseed, rapeseed), then production cost is reduced and resource efficiency is improved, but sensory properties (color, taste, smell) deteriorate due to high phytochemical concentrations and dark coloration
Solution Approach 1:
The patent applies extraction by removing the dark integument (skin) from macauba kernels before oil pressing, and subsequently extracting residual pigments and phytochemicals from the press cake using solvent treatment or aqueous-alcohol extraction. This isolates the harmful pigmented components while retaining the valuable protein fraction, resolving the contradiction between low production cost and good sensory properties.
Solution Approach 2:
The patent employs parameter changes by treating the press cake with aqueous-alcohol solutions at controlled temperatures and pH levels to selectively remove pigments and phytochemicals. By adjusting extraction parameters (solvent composition, temperature, contact time), the process transforms the dark-colored press cake into a pale, sensorially acceptable protein ingredient while maintaining nutritional value.
2Device complexity
If the dark integument is retained during processing, then production simplicity is maintained and resource efficiency is improved, but the color of the final product becomes dark which limits its application in foodstuffs
Solution Approach 1:
The patent applies segmentation by separating the macauba kernel into two distinct components: the dark integument (skin) and the white endosperm (flesh). By mechanically removing or selectively processing the integument fraction before or during oil extraction, the process produces a light-colored protein ingredient suitable for food applications, while the removed integument can be used separately for non-food applications or disposed of.
3Ease of manufacture
If mechanical pressing is used for oil extraction, then production cost is reduced and simplicity is improved, but residual fat content in the press cake remains high which causes caking and reduces storage stability
Solution Approach 1:
The patent introduces an intermediary treatment step between mechanical pressing and final product formulation: the press cake is treated with aqueous-alcohol solutions or subjected to additional solvent extraction. This intermediary step effectively removes residual fat and oil from the press cake, preventing caking and improving storage stability, while the process remains cost-effective and can be integrated into existing production lines.
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 method produces functional protein ingredients with good sensory and functional properties, enabling their use in a wide range of foodstuffs, pet food, and cosmetics, despite low production costs and resource efficiency.
Implementation Method 1
Removing the residual fat using solvents (organic solvent such as hexane, ethanol or similar, or supercritical CO2) from the residue to obtain values less than 5% by weight
Implementation Method 2
heat treatment and/or moistening or drying to make the mechanical separation of the kernels easier
Data Source
AI summary
The present invention relates to a protein ingredient and an oil preparation from seeds of macauba fruit and a method for producing same. The protein preparation has a protein content more than 15% by weight, advantageously more than 30% by weight, and a fat content less than 60% by weight, advantageously less than 25% by weight. The protein ingredient can be produced with light colour and good techno-functional properties. It has attractive sensory properties, and is thus usable for a wide range of applications in foodstuffs, pet food and also for cosmetics.