Gel Composition for Stable MCT Emulsions
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Solution Overview
Problem
Existing diets containing medium-chain triglycerides (MCTs) often cause gastric distress and oil separation when consumed in large quantities, limiting the amount of medium-chain fatty acids that can be ingested efficiently without adverse effects.
Innovation Solution
A gel composition is developed by gelling an oil-in-water emulsion with a predetermined average emulsified particle size of 2 to 40 µm, containing 20 to 60% triglycerides, where 40% or more of the fatty acids are medium-chain fatty acids, using a gelling agent such as carrageenan or glucomannan, which slows down digestion and absorption, reducing gastric distress and preventing oil separation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If the fat content in energy supplement diets is increased to provide efficient calorie intake, then energy supplement efficiency is improved, but oil-and/or-fat separation occurs causing deterioration of diet quality
Solution Approach 1:
The oil-and/or-fat is segmented into fine emulsified particles with an average particle size of 0.5 to 5 µm, creating a uniform distribution throughout the diet that prevents separation while maintaining high fat content for efficient energy supplementation
Solution Approach 2:
The particle size parameter of the oil-and/or-fat emulsion is precisely controlled to fall within the 0.5 to 5 µm range, which optimizes both the stability of the diet composition and the efficiency of energy supplementation by preventing separation while maintaining high fat content
2Speed
If MCTs are consumed in large quantities at a time to provide rapid energy, then energy provision speed is improved, but gastric distress such as upper gastric irritation and indigestion occurs
Solution Approach 1:
The MCT oil-and/or-fat is segmented into fine emulsified particles with an average particle size of 0.5 to 5 µm, which increases the surface area for gradual enzymatic breakdown and absorption, providing rapid energy while reducing gastric irritation and indigestion
Solution Approach 2:
An emulsifier is introduced as an intermediary substance that stabilizes the fine oil-and/or-fat emulsion, facilitating gradual digestion and absorption of medium-chain fatty acids while preventing the rapid release that causes gastric distress
3Stability of the object's composition
If the mixed amount of oil-and/or-fat is increased to prevent separation, then diet stability is improved, but the amount of medium-chain fatty acids that can be ingested is limited
Solution Approach 1:
The oil-and/or-fat is segmented into very fine emulsified particles with an average particle size of 0.5 to 5 µm, which allows a large quantity of medium-chain fatty acids to be uniformly distributed throughout the diet without separation, thereby increasing both the amount that can be ingested and the stability of the composition
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 gel composition allows for a higher intake of medium-chain fatty acids without causing gastric distress and prevents oil separation, providing a stable and efficient energy supplement.
Implementation Method 1
a gel composition prepared by gelling an oil-in-water type emulsion
Implementation Method 2
an oil-in-water type emulsion having an average emulsified particle size of 2 to 40 μm
Implementation Method 3
the gel composition... slows down digestion and absorption
Data Source
AI summary
The present invention addresses the problem of providing a gel composition, which comprises a large amount of a fat or an oil containing medium-chain fatty acids in the constituting fatty acids thereof, shows no separation of the fat or oil and relieves gastric distress when eating, and a method for manufacturing the same. The gel composition according to the present invention, which is a gel composition prepared by gelling an oil-in-water type emulsion having an average emulsified particle size of 2-40 µm, contains 20-60 mass% of triglycerides, wherein 40 mass% or more of the total constituting fatty acids of the triglycerides are medium-chain fatty acids. The triglycerides may comprise a medium-chain fatty acid triglyceride.