Olive Oil Emulsified Spread for Room Temperature Stability
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Solution Overview
Problem
Current methods for producing vegetable oil spreads, including olive oil, face challenges in achieving the necessary consistency and plasticity at room temperature without hydrogenation, which compromises the health benefits of olive oil, and existing alternatives either alter the fatty acid composition or require refrigeration.
Innovation Solution
An emulsified olive oil spread comprising 70-85% olive oil, 1-6% emulsifiers (including sucrose esters), and 12.5-29% water, with optional substitution of olive oil by other vegetable oils, is created using an emulsification process that maintains the health benefits of olive oil and provides the desired consistency and plasticity without hydrogenation or hydroxylation, using emulsifiers and thickeners like sucrose esters and gums.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If vegetable oils are used to produce spreads, then the spread can be made without hydrogenation, but the consistency and plasticity are insufficient at room temperature
Solution Approach 1:
The patent changes the physical state parameters of the spread by controlling the emulsion structure and water-oil ratio, allowing the spread to achieve solid-like consistency at room temperature without hydrogenation. The emulsifiers and thickeners modify the rheological properties to provide the necessary plasticity while maintaining the health benefits of unhydrogenated vegetable oil.
Solution Approach 2:
The patent creates a composite spread system combining vegetable oil, water, emulsifiers, and thickeners in specific proportions. This composite formulation allows the spread to exhibit both the health benefits of unhydrogenated oil and the desired consistency, as the combination of components works synergistically to provide both nutritional value and functional properties.
2Shape
If hydrogenation is applied to vegetable oils to achieve desired consistency, then the spread has suitable plasticity, but the monounsaturated fatty acid content is reduced
Solution Approach 1:
The patent extracts the need for hydrogenation by using alternative components (emulsifiers and thickeners) to achieve the desired consistency. By taking out the hydrogenation step from the process, the spread maintains its monounsaturated fatty acid content while still achieving suitable plasticity through the emulsion system and added thickeners.
Solution Approach 2:
The patent introduces emulsifiers and thickeners as intermediary substances that mediate between the liquid oil phase and the desired solid-like spread structure. These intermediaries provide the necessary plasticity and consistency without requiring chemical transformation of the oil through hydrogenation, thus preserving the healthy fatty acid composition.
3Shape
If cooling is applied to achieve phase inversion for thickness, then the spread has desired consistency, but refrigeration is required for storage
Solution Approach 1:
The patent changes the rheological parameters of the spread by incorporating thickeners and controlling emulsion structure, allowing the spread to achieve desired thickness and consistency at room temperature. This eliminates the need for cooling-induced phase inversion and subsequent refrigeration storage, as the thickening agents provide structural integrity across a range of temperatures.
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 solution results in a spread that is stable at room temperature, maintains the health benefits of olive oil, and can be used as a substitute for butters or margarines, offering versatility in flavor and texture while not requiring refrigeration.
Implementation Method 1
An emulsified spread based on olive oil... comprising between 70-85% olive oil, between 1-6% emulsifiers, between 0-2% thickeners and between 12.5-29% water
Data Source
AI summary
The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or totally substituted with any other vegetable oil. The spread of the present invention does not require cold storage.