Medium-Chain Oil Composition to Reduce Irritation and Crystallization
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Solution Overview
Problem
Existing oils and fats with high n-decanoic acid content cause discomfort such as pharynx irritation and stomach heaviness, and suffer from poor cold resistance, especially in refrigerated emulsified foods.
Innovation Solution
Formulations with 65-95% medium chain fatty acids, 60-75% n-decanoic acid, and 3-35% unsaturated fatty acids, combined with long chain fatty acids, maintain clarity and stability at low temperatures, minimizing discomfort and demulsification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If MCTs with high n-decanoic acid content are used, then discomfort such as pharynx irritation and stomach heaviness is reduced, but oil and fat crystals are likely to be deposited at temperatures around 0 to 5°C
Solution Approach 1:
The patent changes the compositional parameters of the oil by specifying precise ranges: medium chain fatty acids (6-10 carbons) at 65-95% total fatty acids, n-decanoic acid at 50-70% of medium chain fatty acids, and unsaturated fatty acids at 3-35% total fatty acids. This parameter optimization resolves the contradiction by achieving both reduced discomfort and improved cold resistance.
Solution Approach 2:
The patent creates a composite fatty acid composition that combines multiple types of fatty acids (saturated medium chain, unsaturated, and n-decanoic acid) in specific proportions. This composite approach allows the oil to benefit from the low irritation properties of n-decanoic acid while the unsaturated fatty acids contribute to cold resistance by preventing crystal deposition.
2Use of energy by moving object
If large amounts of medium chain fatty acid triglycerides are ingested at one time, then energy intake efficiency is improved, but discomfort such as irritation of the pharynx or upper stomach and heavy feelings in the stomach are caused
Solution Approach 1:
The patent optimizes the fatty acid composition parameters to contain n-decanoic acid at 50-70% of medium chain fatty acids, which specifically reduces pharynx irritation and stomach heaviness while maintaining rapid energy conversion properties. This allows high-energy intake without the harmful discomfort effects.
3Reliability
If emulsified foods are kept refrigerated, then food safety is improved, but the ease of use is poor due to crystal deposition
Solution Approach 1:
The patent modifies the oil composition parameters by including unsaturated fatty acids at 3-35% of total fatty acids, which lowers the freezing point and prevents crystal deposition at refrigeration temperatures (0-5°C). This allows emulsified foods to remain safe when refrigerated while maintaining good ease of use without crystallization issues.
Data Source
AI summary
An object of the present invention is to provide oils and fats which include constituent fatty acids containing a large amount of n-decanoic acid, scarcely cause discomfort when ingested, and have excellent cold resistance. The present invention provides oils and fats, in which the content of tridecanoin is 30% by mass or less, the content of medium chain fatty acids contained in the constituent fatty acids is 65 to 95% by mass, and the content of n-decanoic acid contained in the medium chain fatty acids is 50% by mass or more. Furthermore, the present invention provides oils and fats in which the content of unsaturated fatty acids contained in the constituent fatty acids of the oils and fats is 3 to 35% by mass.