Microfluidized Tahini Viscosity and Oil Separation

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Solution Overview

Problem

Tahini paste experiences oil separation during storage, leading to difficulties in recombining the oil phase and sediment, and it has undesirable rheology characteristics and bacterial contamination issues.

Innovation Solution

Microfluidization of sesame seeds to produce tahini with a reduced viscosity and specific particle size distribution, combined with soaking and drying processes, including the use of rice bran extract as an emulsifier, to enhance shelf life and stability.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If conventional grinding is used to produce tahini paste, then the production process is simple, but the paste has high viscosity and experiences oil separation during storage

Engineering Contradiction:

Improvestability against oil separationVSAvoidprocessing complexity

Core Design Contradiction:

Stability of the object's compositionVSDevice complexity

Solution Approach 1:

The patent applies microfluidization technology to fundamentally change the physical parameters of tahini particles, reducing their size to sub-10 micrometer range. This parameter change in particle size distribution transforms the rheological properties of the paste, preventing oil separation while maintaining processing feasibility through controlled high-pressure microfluidization processes

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent segments the tahini paste into extremely fine particles through microfluidization, breaking down the continuous phase into discrete sub-10 micrometer particles. This segmentation prevents the coalescence of oil and sediment phases, maintaining stable emulsion structure during storage without requiring complex additional processing steps

Inventive Principle:

Principle #1Segmentation

2Duration of action of stationary object

If microfluidization is used to reduce particle size and viscosity, then shelf life is extended and oil separation is prevented, but the processing complexity and energy consumption increase

Engineering Contradiction:

Improveshelf lifeVSAvoidenergy consumption

Core Design Contradiction:

Duration of action of stationary objectVSUse of energy by moving object

Solution Approach 1:

The patent performs preliminary action by conducting microfluidization processing before storage, reducing particles to sub-10 micrometer size in advance. This preliminary size reduction creates a stable emulsion structure that prevents oil separation throughout the storage period, extending shelf life without requiring continuous energy input during storage

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The patent changes the critical parameter of particle size to sub-10 micrometer range through microfluidization, fundamentally altering the rheological behavior of tahini. This parameter change extends shelf life by preventing phase separation, and the energy consumption is justified by the extended storage stability and elimination of recombination processes

Inventive Principle:

Principle #35Parameter changes

3Ease of operation

If microfluidization is applied to tahini paste, then viscosity is reduced and stability is improved, but the manufacturing complexity increases

Engineering Contradiction:

Improveease of mixing and applicationVSAvoidmanufacturing ease

Core Design Contradiction:

Ease of operationVSEase of manufacture

Solution Approach 1:

The patent changes the viscosity parameter of tahini paste through microfluidization-induced particle size reduction to sub-10 micrometer range. This parameter change improves ease of operation by enabling smooth mixing and uniform application, while the manufacturing process is simplified through direct microfluidization of the paste without requiring additional dilution or complex multi-step processing

Inventive Principle:

Principle #35Parameter changes

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 process results in a tahini paste with improved shelf life, reduced viscosity, and enhanced stability against oil separation and bacterial contamination, maintaining quality and texture.

Implementation Method 1

Microfluidization of sesame seeds to produce tahini with a reduced viscosity and specific particle size distribution

Methodology Applied

Scientific EffectHydrodynamic cavitation: Hydrodynamic Cavitation

Implementation Method 2

Microfluidization of sesame seeds to produce tahini with a reduced viscosity and specific particle size distribution

Methodology Applied

Scientific EffectShear stress: Shear Stress

Implementation Method 3

including the use of rice bran extract as an emulsifier, to enhance shelf life and stability

Methodology Applied

Scientific EffectEmulsion: Emulsion

Data Source

PatentUS20230371565A1Crude tahini with extended shelf life, methods of preparing same and related products and methods

Publication Date: 2023.11.23 G NOFAR FOOD AGENCIES LTD

AI summary

A method including mixing a paste of oily seeds and water to produce a pre-mix; and microfluidizing at least the paste or premix at a pressure of at least 5,000 PSI. Examples of oily seeds include but are not limited to sesame seeds and olives. Products produced by the method constitute additional embodiments of the invention.