Monoglyceride Hydrate Preparation via Krafft Crystallization
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Solution Overview
Problem
The development of monoglyceride hydrate products without trans-fatty acid residues is challenging, as conventional methods result in products with poor handling and shelf-life properties or inadequate emulsifying properties if not properly formulated.
Innovation Solution
A method involving mixing monoglycerides with water at specific ratios, cooling below the Krafft temperature to crystallize the monoglycerides, and then adding a non-hydrogenated co-emulsifier with a high iodine value to create a stable hydrate product with low trans-fatty acid content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional methods are used to prepare monoglyceride hydrate products, then the products have good handling and shelf-life properties, but they contain trans-fatty acid residues from partial hydrogenation
Solution Approach 1:
The patent extracts and removes the harmful partial hydrogenation step from the conventional preparation method. By using non-hydrogenated monoglycerides and diglycerides as co-emulsifiers, the method eliminates the formation of trans-fatty acid residues while maintaining product stability through alternative formulation approaches.
Solution Approach 2:
The patent changes the chemical composition parameters by specifying that co-emulsifiers must have an iodine value of 25 or higher, indicating non-hydrogenated unsaturated fatty acid residues. This parameter change ensures low trans-fatty acid content while achieving the desired hydrate product properties through proper formulation.
2Object-affected harmful factors
If non-hydrogenated co-emulsifiers are used to reduce trans-fatty acid content, then the trans-fatty acid residues are reduced, but the product may have poor handling and shelf-life properties
Solution Approach 1:
The patent creates a composite emulsifier system combining non-hydrogenated monoglycerides/diglycerides with specific properties (iodine value ≥25) and water in controlled ratios. This composite formulation achieves both low trans-fatty acid content and good handling properties through synergistic interaction of components.
Solution Approach 2:
The patent applies local quality by specifying particular properties for different components: the co-emulsifier must have high iodine value (≥25) indicating unsaturation, while the monoglyceride composition has specific water content ranges. This localized specification of properties ensures overall product performance.
3Object-affected harmful factors
If non-hydrogenated co-emulsifiers are used to reduce trans-fatty acid content, then the trans-fatty acid residues are reduced, but the product may have inadequate emulsifying properties
Solution Approach 1:
The patent changes the emulsifying properties by controlling the iodine value parameter of the co-emulsifier (≥25) and the water content ratio (1.5:1 to 3.5:1 monoglycerides to water). These parameter changes ensure adequate emulsifying properties are achieved with non-hydrogenated ingredients.
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 monoglyceride hydrate products with excellent emulsifying properties and a significantly reduced trans-fatty acid content, offering improved handling and shelf-life characteristics.
Implementation Method 1
cooling the mixture of step a) below the Krafft temperature of the monoglyceride composition, such that at least a part of the monoglycerides crystallize
Data Source
Figure 1A
Figure 1B~1C
Figure 2A
AI summary
The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.