Omega-3 Fatty Acid Salt Paste Preparation
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Solution Overview
Problem
The preparation of omega-3 fatty acid salts is hindered by their sensitivity to oxidation and the energy-intensive, technically challenging process of evaporation, which results in low-density, foamy products unsuitable for large-scale production.
Innovation Solution
A method involving kneading a paste comprising omega-3 fatty acids, basic amines, and limited water content at a temperature of 130°C or less to form a homogeneous paste, which is then dried to produce a stable, high-density omega-3 fatty acid salt with low water content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If evaporation of omega-3 fatty acid L-lysine salt solutions is performed under reduced pressure, then the salts can be obtained as solids, but the process becomes very energy-intensive and technically difficult due to foaming and viscosity increase
Solution Approach 1:
The patent changes the physical state parameter from solution to paste form (with 20-60% solids content), which fundamentally alters the evaporation behavior. The paste consistency prevents foaming and excessive viscosity increase during evaporation, making the process energy-efficient and technically feasible while still producing stable solid products
Solution Approach 2:
The patent uses excessive water content (20-60% solids means 40-80% water) compared to typical dry preparations. This excess water acts as a plasticizer during processing, preventing the surfactant properties from causing foaming and viscosity problems, and only the required amount remains in the final product
2Reliability
If evaporation is performed to obtain solid omega-3 fatty acid L-lysine salts, then solids are produced, but the process forms viscous gels and solid foams that are difficult to handle
Solution Approach 1:
By specifying the paste solids content range of 20-60%, the patent identifies an optimal parameter window where the mixture remains processable. This parameter control prevents the formation of problematic viscous gels and solid foams while ensuring product stability, making the manufacturing process easy and reliable
3Productivity
If large-scale production is attempted using conventional evaporation methods, then production volume increases, but the foaming and low-density product issues become more severe
Solution Approach 1:
The paste formulation with 20-60% solids content is specifically designed to scale well. The higher water content acts as a buffer that prevents foaming and density problems even at large scales, ensuring consistent product quality regardless of production volume
Solution Approach 2:
Water acts as an intermediary substance during the paste preparation and evaporation process. It mediates between the omega-3 fatty acids and L-lysine, preventing direct interaction that would cause foaming, and facilitates smooth processing during evaporation while the final product contains only the necessary minimal water
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
This method efficiently produces stable, high-density omega-3 fatty acid salts with reduced oxidation sensitivity, enabling cost-effective and energy-efficient large-scale production suitable for food and pharmaceutical applications.
Implementation Method 1
a paste comprising one or more omega-3 fatty acid(s), one or more basic amine(s) and 20% by weight or less water, based on the total weight of the paste, at a temperature of 130°C or less is kneaded for a period of time between 30 seconds and 60 minutes until a homogenous paste is obtained
Implementation Method 2
the composition is dried until a solid is obtained, wherein the solid has a water content of ≤ 2% by weight
Data Source
AI summary
The present invention relates to a method for preparing a composition comprising one or more omega-3 fatty acid salt(s), the composition obtainable or obtained by this method, and also the use of this composition for the preparation of foodstuffs, food supplements or pharmaceutical products.