Oil Body Solution Stabilization via Plant Protein Polysaccharide Composite
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Solution Overview
Problem
Lipid oxidation in food products leads to off tastes and flavors, and existing stabilizing methods for oil bodies, particularly those containing polyunsaturated fatty acids, are not effective in maintaining their integrity and stability, especially when used in food applications, and often require additives like lecithin and maltodextrin.
Innovation Solution
A natural stabilizing system is developed using specific combinations of seed and non-seed plant materials rich in proteins, polysaccharides, and antioxidants, such as hemp and plum, hemp and pumpkin, flax and plum, chia and lentils, and walnut and lentils, which are processed to form stable oil body solutions through suspension preparation, pH adjustment, mechanical disruption, and filtration, avoiding the need for additives like lecithin and maltodextrin.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If extracted plant oil bodies are used to protect polyunsaturated fatty acids, then lipid oxidation is reduced, but the oil bodies become physically unstable due to weak electrostatic repulsion
Solution Approach 1:
The patent combines oil bodies with specific stabilizing components (proteins, polysaccharides, phospholipids) to create a composite structure. The stabilizing components form a coating around oil bodies, creating a composite system that maintains both oxidation protection and physical stability through synergistic interactions between components.
Solution Approach 2:
The patent modifies the surface properties of oil bodies by adjusting pH to greater than 6 and controlling the ratio of stabilizing components. These parameter changes enhance electrostatic repulsion between oil bodies and improve their physical stability while maintaining their protective function against oxidation.
2Stability of the object's composition
If stabilizing additives like lecithin and maltodextrin are used to improve oil body stability, then physical stability is improved, but clean label requirements are not met due to unwanted additives
Solution Approach 1:
The patent extracts and utilizes naturally occurring stabilizing components from plant materials (proteins, polysaccharides, phospholipids) rather than adding external stabilizers like lecithin and maltodextrin. This extraction approach maintains clean label status while achieving the desired stability through the natural composition of the plant-based stabilizing system.
Solution Approach 2:
The patent employs self-service by using the plant material's own inherent stabilizing components to stabilize the oil bodies. The stabilizing proteins, polysaccharides, and phospholipids are naturally present in the plant material and work autonomously to provide stability without requiring external additives, thus meeting clean label requirements.
3Reliability
If multiple stabilizing components are combined to improve oil body stability, then both physical and chemical stability are achieved, but processing complexity increases
Solution Approach 1:
The patent merges multiple stabilizing components (proteins, polysaccharides, phospholipids) into a single integrated stabilizing system. These components work synergistically within a unified framework, allowing simultaneous achievement of physical and chemical stability through a coordinated approach rather than separate processing steps for each component.
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 provides both physical and chemical stability to oil bodies, protecting against polyunsaturated fatty acid oxidation for extended periods, meeting clean label requirements and maintaining the integrity of oil bodies for food applications without the use of unwanted additives.
Implementation Method 1
Mechanically disrupting the suspension to form a slurry
Implementation Method 2
Filtering or centrifuging the slurry to form an oil body solution
Implementation Method 3
Filtering or centrifuging the slurry to form an oil body solution
Implementation Method 4
Adjusting if necessary the pH of the suspension to greater than 6, preferably to between 6.5 to 10
Data Source
AI summary
The invention relates to a method of preparing an oil body solution, said method comprising the steps of a) Preparing a suspension of seed material and non-seed plant material; b) adjusting the pH of the suspension to between 6.5 to 10; c) mechanically disrupting the suspension to form a slurry; d) diluting the slurry with buffer, wherein said buffer has a pH between 6.5 to 10; and e) filtering the slurry to form an oil body solution.