Olive Oil Refining for Frying Oil Coloration Suppression

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing methods for suppressing coloration of frying oils and fats during heating are not fully effective, especially when no phosphorus-derived components are used, and there is a need for a method that can extend the usage time of these compositions without adverse effects on flavor or quality.

Innovation Solution

A method involving the refinement of crude olive oil through neutralization, bleaching, and deodorization steps without degumming, resulting in a preparation oil with a specific absorbance difference, which is then added to edible oils like rapeseed or soybean oil to create a frying oil and fat composition that effectively suppresses coloration.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If conventional refining methods including degumming are used on crude olive oil, then the oil is purified, but the coloration suppression effect is lost

Engineering Contradiction:

Improvecoloration suppression effectVSAvoiduseful components during refining

Core Design Contradiction:

ReliabilityVSLoss of substance

Solution Approach 1:

The invention extracts only the necessary refining steps (neutralization, bleaching, deodorization) while deliberately excluding the degumming step that removes useful components. This selective extraction of processing steps preserves the coloration-suppressing substances in the preparation oil while still achieving sufficient purification.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The invention changes the refining parameters by omitting the degumming step entirely, thereby altering the composition of the final oil product to include substances that suppress coloration during frying, while maintaining other purification qualities through the remaining steps.

Inventive Principle:

Principle #35Parameter changes

2Productivity

If frying oil is used for extended periods, then productivity is improved, but coloration worsens quality

Engineering Contradiction:

Improveusage time of frying oilVSAvoidquality of fried articles

Core Design Contradiction:

ProductivityVSReliability

Solution Approach 1:

The invention performs preliminary action by adding the preparation oil to the frying oil before use, pre-establishing a protective effect that suppresses coloration development during extended frying operations, thereby maintaining quality throughout the usage period.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention creates a composite frying oil system by combining the base frying oil with the preparation oil containing coloration-suppressing substances, resulting in a mixed composition that extends usable time while maintaining quality standards.

Inventive Principle:

Principle #40Composite materials

3Reliability

If phosphorus-derived components are added to suppress coloration, then heating stability is improved, but the method becomes limited when phosphorus is absent

Engineering Contradiction:

Improveheating stabilityVSAvoidapplicability without phosphorus

Core Design Contradiction:

ReliabilityVSAdaptability or versatility

Solution Approach 1:

The invention uses a readily available preparation oil derived from conventional olive oil refining processes, replacing the need for specialized phosphorus-derived components. This approach is more universally applicable and does not depend on the presence or addition of phosphorus compounds.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

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 significantly extends the usage time of frying oils and fats by suppressing coloration, maintaining quality and flavor, even after extended periods of use, such as 20 to 30 hours, by incorporating the preparation oil into the edible oil and fat composition.

Implementation Method 1

an optionally implemented bleaching step

Methodology Applied

Scientific EffectAdsorption: Adsorption

Implementation Method 2

an optionally implemented deodorization step

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentUS20220104510A1Method for suppressing coloration of frying oil and fat composition, method for manufacturing frying oil and fat composition, and coloration-suppressing agent

Publication Date: 2022.04.07 J OIL MILLS INC

AI summary

There is provided a novel method for suppressing coloration of an oil and fat composition when a food ingredient is fried using the oil and fat composition. This method includes a step for adding a preparation oil to an edible oil and fat, and is such that: the preparation oil is a substance that has been subjected, in a step for refining a crude raw oil obtained from olives serving as an oilseed raw material, to (1) an optionally implemented neutralization step, (2) an optionally implemented bleaching step, and (3) an optionally implemented deodorization step in the stated order, without a degumming step having been implemented, where at least one of the (2) bleaching step and the (3) deodorization step is implemented; and an absorbance difference of the preparation oil is 0.05 or more, the absorbance difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, with isooctane used as a control.