Oleogel Composition Reducing Saturated Fats in Pastry
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Solution Overview
Problem
Existing solid fats used in food products, such as butter and margarine, contain high proportions of saturated and trans fats, which are linked to increased blood LDL cholesterol and heart disease risk. Additionally, replacing these fats with liquid oils often results in undesirable texture changes in food products.
Innovation Solution
A composition that is solid at room temperature, comprising 0.4% to 12% ethylcellulose polymer, 0.5% to 8% stearic acid, 15% to 90% unsaturated oils, and 6% to 70% saturated fats, which maintains a suitable firmness for spreading while reducing the proportion of saturated and trans fats.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If solid fats (butter, margarine) are used in food products, then the product maintains solid texture at room temperature, but the product contains high proportions of saturated and trans fats which increase health risks
Solution Approach 1:
The patent changes the physical state parameters of unsaturated oils by combining them with gelling agents (ethylcellulose, xanthan gum, carrageenan) to transform liquid oils into semi-solid oleogels that maintain solid texture at room temperature while preserving the healthy unsaturated fat composition
Solution Approach 2:
The patent creates composite material systems combining unsaturated oils with gelling agents to produce oleogels that exhibit solid-like properties at room temperature, thereby replacing traditional solid fats with a composite that eliminates harmful saturated and trans fats while maintaining desired texture
2Object-affected harmful factors
If liquid oils replace solid fats in food products, then the saturated and trans fat content is reduced, but the product loses its solid nature and spreadability at room temperature
Solution Approach 1:
The patent modifies the physical parameters of unsaturated oils by inducing gelation through gelling agents, transforming them from liquid state to semi-solid state at room temperature, thereby restoring spreadability and solid texture characteristics while maintaining the health benefits of unsaturated fats
Solution Approach 2:
The patent introduces gelling agents (ethylcellulose, xanthan gum, carrageenan) as intermediary substances that mediate between liquid unsaturated oils and the desired semi-solid food matrix, enabling the oils to exhibit solid-like behavior for spreading while preserving their nutritional advantages
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 effectively replaces saturated and trans fats with unsaturated oils, improving the nutritional profile of food products while maintaining a solid state and spreadable consistency at room temperature.
Implementation Method 1
A first aspect of the present invention is a composition that is solid at 23° C. comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils; and (d) 6% to 70% one or more saturated fats
Data Source
AI summary
Provided is a composition that is solid at 23° C. comprising, by weight based on the weight of the composition,(a) 0.4% to 12% one or more ethylcellulose polymers;(b) 0.5% to 8% stearic acid;(c) 15% to 90% one or more unsaturated oils; and(d) 6% to 70% one or more saturated fats.Also provided is a method of making a baked pastry composition comprising vertically compressing a structure (i) comprising a horizontal top layer, a horizontal intermediate layer, and a horizontal bottom layer, to reduce the thickness of the structure and produce a compressed structure (ii), wherein the top layer comprises dough, the intermediate layer comprises the above composition, and the bottom layer comprises dough.Also provided is a pastry composition comprising, by weight based on the weight of the pastry composition, ethylcellulose polymer, stearic acid, unsaturated oil, flour, and water.