Nested Nanoemulsion for Oxidative Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for encapsulating oxidisable lipids like omega-3 fatty acids in food products face challenges with oxidative stability, heat stability, and the need to avoid antioxidants, which can cause adverse reactions in complex food systems, leading to flavor and texture issues and reduced shelf life.
Innovation Solution
An oil-in-water emulsion is created where core lipid droplets are coated with nanoemulsion droplets, with the surface lipid coated with protein, enhancing oxidative stability and heat stability, and allowing for targeted antioxidant placement to prevent adverse reactions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If oxidisable lipids are encapsulated using conventional emulsion methods with proteins or polysaccharides, then the lipid is protected from direct oxygen contact, but the emulsion remains vulnerable to oxidation and requires additional antioxidants that may cause adverse reactions
Solution Approach 1:
The patent applies nested doll by creating a multi-layered protective structure where core lipid droplets are coated with nanoemulsion droplets, and each nanoemulsion droplet comprises a surface lipid coated with protein. This nested arrangement provides multiple barriers against oxidation without requiring additional antioxidants.
Solution Approach 2:
The patent uses composite materials by combining different substances (proteins, lipids, and oxidisable core lipids) into a structured emulsion system where each component contributes specific protective functions, creating a synergistic effect that enhances oxidative stability without adverse reactions.
2Reliability
If antioxidants are incorporated to protect oxidisable lipids, then oxidation is reduced, but pro-oxidant activity may occur in complex food systems leading to flavor and texture deterioration
Solution Approach 1:
The patent extracts the need for antioxidants from the system by creating a physical barrier structure that prevents oxidation without requiring chemical antioxidants. The nested emulsion structure itself provides the protective function that would otherwise require separate antioxidant additives.
3Quantity of substance
If fish oil is incorporated into food products to increase omega-3 intake, then nutritional benefits are improved, but oxidative damage occurs quickly affecting flavor, aroma, texture and shelf life
Solution Approach 1:
The patent protects fish oil by nesting it within core lipid droplets that are further coated with nanoemulsion droplets containing protein. This multi-layered nested structure provides robust protection against oxidation, extending shelf life while maintaining omega-3 content.
4Device complexity
If a simple protein coating is used to encapsulate oxidisable lipids, then the structure is simple, but the emulsion is still vulnerable to oxidation and requires antioxidants
Solution Approach 1:
The patent enhances the simple protein coating concept by nesting nanoemulsion droplets within the emulsion structure. Each nanoemulsion droplet comprises a surface lipid coated with protein, creating a more complex but effective multi-layered protective system that eliminates the need for additional antioxidants.
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 emulsion demonstrates high oxidative stability and heat stability, reducing lipid oxidation and maintaining flavor and texture, thus extending shelf life and improving the palatability of fortified foods.
Implementation Method 1
encapsulate the lipid so as to reduce its contact with oxygen, trace metals and other substances that attack the double bonds and other susceptible locations of the lipid
Implementation Method 2
oil-in-water emulsion that protects the lipid phase of the emulsion from oxidative damage by coating the lipids with nanoemulsion droplets
Data Source
AI summary
The invention relates to the encapsulation of oxidizable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life.