Modified Food Starch and Vitamin E Surfactant for Non-polar Compound Solubility
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Solution Overview
Problem
Current compositions containing non-polar compounds face challenges in aqueous solutions due to poor water solubility, limiting their inclusion in food and beverage products, and existing methods for formulating such products often result in undesirable organoleptic properties when increasing the concentration of non-polar compounds.
Innovation Solution
The development of compositions that incorporate a modified food starch and a PEG-derivative of vitamin E surfactant, along with non-polar compounds, which are formulated to be water-soluble, allowing for higher concentrations of non-polar compounds in food and beverage products without compromising taste or stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If non-polar compounds are included in food and beverage products, then nutritional value is improved, but water solubility deteriorates
Solution Approach 1:
The patent employs modified food starch as an intermediary substance that facilitates the incorporation of non-polar compounds into aqueous solutions. The starch forms a complex with the non-polar compounds, acting as a mediator that bridges the incompatibility between hydrophobic nutrients and hydrophilic beverage matrices, thereby improving solubility while maintaining high concentrations of non-polar compounds.
Solution Approach 2:
The patent modifies the physical and chemical parameters of food starch through chemical modification (e.g., acetylation, hydroxypropylation) to enhance its solubility and complexing ability. This parameter change in the starch structure allows it to effectively solubilize non-polar compounds at higher concentrations without compromising the stability of the aqueous solution.
2Quantity of substance
If concentration of non-polar compounds is increased, then nutritional value is improved, but organoleptic properties deteriorate
Solution Approach 1:
The modified food starch serves as a protective intermediary that encapsulates non-polar compounds, preventing direct interaction between the hydrophobic nutrients and the aqueous beverage matrix. This encapsulation maintains desirable organoleptic properties such as taste, color, and mouthfeel while allowing higher concentrations of non-polar compounds to be incorporated for improved nutritional value.
3Quantity of substance
If non-polar compounds are added to aqueous solutions, then nutritional content is improved, but stability deteriorates
Solution Approach 1:
The patent creates a composite system consisting of modified food starch and non-polar compounds that forms a stable colloidal dispersion in aqueous solutions. The composite structure of starch-non-polar compound complexes provides enhanced stability compared to simple mixtures, preventing phase separation, precipitation, or degradation of the non-polar compounds over time.
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 compositions enable the effective incorporation of non-polar compounds at higher concentrations, improving the solubility and stability in aqueous solutions, thereby enhancing the nutritional value and taste of food and beverage products.
Implementation Method 1
a PEG-derivative of vitamin E surfactant, in an amount between 0.1% or about 0.1% and 50% or about 50%, by weight, of the composition
Implementation Method 2
The starch can be modified physically, enzymatically, chemically or by any combination thereof
Data Source
AI summary
Provided are compositions that contain a modified food starch and one or more non-polar compounds. In some instances, the compositions contain a water-soluble derivative of vitamin E mixture, containing relatively high concentrations of dimer forms of the PEG-derivative of vitamin E. Compositions include concentrates, dilution compositions and compositions for direct consumption. Methods for preparing the compositions also are provided.