Modified Starch Oil Modifier for Fried Food Fat Reduction

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Solution Overview

Problem

Current reduced oil fried food products often compromise on taste, texture, and appearance, failing to meet the organoleptic standards of traditional fried foods while reducing oil content.

Innovation Solution

Incorporating an effective absorption-lowering amount of modified starch into the frying oil to reduce the oil content of fried foods, maintaining acceptable taste, texture, and appearance.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If reduced oil frying methods are used (baking or limited time frying), then oil content is reduced, but taste, texture and appearance deteriorate

Engineering Contradiction:

Improveoil contentVSAvoidorganoleptic quality

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

A modified starch coating is applied as an intermediary layer between the food surface and the frying oil. This coating acts as a barrier that prevents excessive oil absorption while still allowing the food to achieve proper browning and texture through controlled frying or baking processes.

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The starch is chemically modified to alter its properties - specifically, it is cross-linked and esterified to create a coating that has reduced oil absorption characteristics while maintaining food quality. The modification changes the starch's interaction with oil and its thermal behavior during cooking.

Inventive Principle:

Principle #35Parameter changes

2Quantity of substance

If hydrocolloid coatings are applied to prevent oil absorption, then oil content is reduced, but taste, texture and appearance deteriorate

Engineering Contradiction:

Improveoil contentVSAvoidorganoleptic quality

Core Design Contradiction:

Quantity of substanceVSReliability

Solution Approach 1:

The starch undergoes chemical modification including cross-linking and esterification with fatty acids. These parameter changes create a coating with optimized properties - sufficient barrier function to reduce oil absorption but with controlled permeability to maintain flavor and texture quality.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The coating system uses a composite approach combining modified starch with specific fatty acid esters and cross-linking agents. This creates a multi-functional coating layer that simultaneously provides oil barrier properties and maintains organoleptic quality through controlled porosity and thermal stability.

Inventive Principle:

Principle #40Composite materials

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 achieves a reduction of at least 0.5% fat by weight in fried foods while preserving their organoleptic properties, with some examples showing up to 10% fat reduction without affecting the food's quality.

Implementation Method 1

an effective absorption lowering amount of a modified starch

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Data Source

PatentUS7794766B2Oil modifier to lower fat content of fried foods

Publication Date: 2010.09.14 CORN PRODUCTS DEVELOPMENT INC

AI summary

This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The patent also pertains to the resulting fried food portion which has a reduced oil content while maintaining acceptable taste, texture, and appearance.