Starch and Metal Oxide Composition for Olive Oil Deacidification
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Solution Overview
Problem
A significant portion of olive oil produced is of low quality due to hydrolysis and oxidation processes, leading to increased acidity and undesirable chemical changes, which can be harmful to health and reduce its shelf life.
Innovation Solution
A composition comprising starch powder (such as flour), SiO2, MgO, Al2O3, Fe2O3, and K2O is used to remove free fatty acids and peroxides from olive oil at room temperature, without using organic solvents, thereby reducing acidity and inhibiting oxidation, thus maintaining the oil's quality and extending its shelf life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If olive oil is exposed to unfavorable conditions during growth, production, or storage, then the oil production volume increases, but the oil quality deteriorates with high levels of acidity
Solution Approach 1:
The patent applies preliminary action by adding the composition containing starch powder, SiO2, MgO, Al2O3, Fe2O3, and K2O to the olive oil before storage or during production. This pre-treatment prevents hydrolysis and oxidation processes from occurring, thereby maintaining low acidity levels (below 0.8%) even when large volumes of oil are produced under unfavorable conditions.
Solution Approach 2:
The composition acts as an intermediary substance that mediates between the olive oil and unfavorable environmental conditions. The starch powder and metal oxides in the composition absorb free fatty acids and peroxides, preventing them from accumulating and causing acidity increase, thus protecting the oil quality during production and storage.
2Manufacturing precision
If refinement processes are used to reduce acidity, then the oil quality improves, but harmful solvents are introduced that may poison the body
Solution Approach 1:
The patent replaces expensive and harmful refinement solvents with a safe, edible composition containing starch powder and metal oxides. This composition acts as a disposable treatment agent that can be easily removed after use, leaving no harmful residues in the oil while effectively reducing acidity to below 0.8%.
Solution Approach 2:
The patent changes the parameter of acidity reduction from chemical refinement (using solvents) to physical/adsorptive treatment (using starch powder and metal oxides). The composition alters the chemical environment by absorbing free fatty acids and peroxides, thereby reducing acidity without introducing harmful substances.
3Stability of the object's composition
If the oil is stored at room temperature to preserve its state, then the substance remains pure, but oxidation and hydrolysis processes still occur leading to increased acidity
Solution Approach 1:
The patent enables the oil to self-protect against oxidation and hydrolysis by incorporating the composition that continuously absorbs free fatty acids and peroxides. The starch powder and metal oxides act as self-regulating agents that maintain low acidity levels without requiring external intervention or refrigeration, allowing storage at room temperature while preserving oil quality.
Solution Approach 2:
The patent converts the naturally occurring free fatty acids and peroxides (which cause acidity and deterioration) into beneficial absorbed substances bound to the starch powder and metal oxides. This transformation allows the oil to be stored at room temperature without quality degradation, as the harmful substances are continuously removed by the composition.
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 effectively reduces acidity to levels below 0.8%, meeting the standards for extra virgin olive oil, while preserving the nutritional value and antioxidant properties of the oil, and ensuring it remains stable and safe for consumption.
Implementation Method 1
A composition comprising starch powder (such as flour), SiO2, MgO, Al2O3, Fe2O3, and K2O is used to remove free fatty acids and peroxides from olive oil
Implementation Method 2
thereby reducing acidity and inhibiting oxidation, thus maintaining the oil's quality and extending its shelf life
Data Source
AI summary
A composition comprising flour, SiO2, MgO, AlO3, Fe2O3, and K2O for use in a method of deodorizing, reducing the acidity, or removing water from plant oils.