Oil Composition Deodorization Control for MCPD-FS and Taste
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Solution Overview
Problem
Deodorization treatments for oils and fats at high temperatures often result in an undesirable 'heaviness' of taste and flavor, and varying conditions do not consistently produce an oil or fat with a good taste and flavor, particularly due to increased MCPD-FS content and thermal history.
Innovation Solution
An oil or fat composition with controlled MCPD-FS content and hydroxyl value, along with a specific ratio of trans isomers, is developed using a combination of monoacylglycerols, diacylglycerols, and triacylglycerols, and refined through steps like top cut distillation, acid treatment, decoloration, water washing, and deodorization under milder conditions to improve taste and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If deodorization treatment is carried out at high temperature, then trace components are removed and taste is improved, but MCPD-FS content increases and heaviness of taste occurs
Solution Approach 1:
The patent applies parameter changes by controlling the hydroxyl value within a specific range (0.01-10 mmol/g) and adjusting the MCPD-FS content to below certain thresholds (5, 1, or 0.1 ppm). These parameter specifications resolve the contradiction by defining optimal ranges that balance trace component removal with minimizing MCPD-FS formation during deodorization treatment.
2Object-affected harmful factors
If deodorization treatment is carried out at high temperature, then odor components are removed, but heaviness of taste and flavor is produced
Solution Approach 1:
The patent resolves this contradiction by specifying parameter ranges: hydroxyl value of 0.01-10 mmol/g and MCPD-FS content below 5 ppm (or 1 ppm, or 0.1 ppm). These controlled parameters ensure effective odor removal while preventing the generation of heaviness in taste, thus balancing deodorization effectiveness with taste quality.
3Adaptability or versatility
If varying deodorization conditions are applied, then treatment flexibility is improved, but consistent good taste and flavor cannot be achieved
Solution Approach 1:
The patent resolves this contradiction by establishing specific parameter ranges that provide both flexibility and consistency: hydroxyl value controlled at 0.01-10 mmol/g and MCPD-FS content maintained below 5 ppm (or 1 ppm, or 0.1 ppm). These standardized parameter specifications enable consistent taste and flavor quality across varying production conditions while maintaining treatment adaptability.
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 composition achieves an excellent taste and flavor by controlling MCPD-FS content and hydroxyl value, reducing the 'heaviness' associated with high thermal history, and maintaining industrial productivity and physiological effects.
Implementation Method 1
The so-called deodorization treatment in which an oil or fat is brought into contact with water vapor at high temperature under reduced pressure is generally carried out
Implementation Method 2
when an oil or fat is subjected to a heating process by using a transesterification reaction
Implementation Method 3
when an oil or fat is subjected to a heating process by using a transesterification reaction, an esterification reaction
Data Source
AI summary
Provided is an oil or fat composition, which has an MCPD-FS content X (ppm) and a hydroxyl value Y (mg-KOH/g) satisfying a relationship of the following expression (1), the content X being measured by a Deutsche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18 (09), and has a content (%) of trans isomers of linoleic acids in constituent fatty acids of an oil or fat, of 2 or more. Y≥1.25X+4 where Y≤88 (1)