Improved OSA-Starch Matrix for Stable Fat-Soluble Emulsions
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Solution Overview
Problem
Existing compositions using modified polysaccharides as matrices for fat-soluble active ingredients and colorants often exhibit variable physical parameters due to quality differences in the polysaccharides, necessitating standardized or improved polysaccharides for consistent performance.
Innovation Solution
The development of improved OSA-starches, which are produced through a process involving enzymatic and chemical hydrolysis, followed by separation techniques like centrifugation and microfiltration, to create a standardized matrix for compositions containing fat-soluble active ingredients and colorants, such as β-carotene, enhancing emulsifying properties and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If modified polysaccharides are used as matrix for compositions containing fat-soluble active ingredients and colorants, then the compositions can provide enrichment, fortification and coloration functions, but the physical parameters of the compositions vary due to quality differences in the modified polysaccharides
Solution Approach 1:
The patent applies parameter changes by precisely controlling the degree of substitution (DS) of the OSA-starch within specific ranges (0.05-0.50, preferably 0.10-0.30), molecular weight distribution, and moisture content (5-20%). These parameter specifications ensure consistent physical properties of the matrix that directly affect composition quality, resolving the reliability issue caused by variable polysaccharide quality
Solution Approach 2:
The patent implements preliminary action by pre-processing the OSA-starch through controlled hydrolysis and purification steps before use in compositions. The starch is pre-modified with octenyl succinic anhydride under controlled conditions to achieve target DS values, and pre-screened for quality parameters, ensuring consistent performance in final compositions without variability from raw material differences
2Reliability
If OSA-starch with high degree of substitution is used to improve emulsifying properties, then the emulsifying capacity increases, but the solubility and physical stability may deteriorate
Solution Approach 1:
The patent optimizes the degree of substitution parameter within a specific range (0.05-0.50, preferably 0.10-0.30) to balance emulsifying capacity with physical stability. This parameter optimization ensures that the OSA-starch provides sufficient hydrophobic interaction for emulsification while maintaining adequate solubility and compositional stability, resolving the contradiction between enhanced emulsifying properties and potential stability deterioration
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 improved OSA-starches result in more stable and efficient emulsions with improved solubility and film-forming properties, ensuring consistent enrichment, fortification, and coloration of food, beverages, animal feed, cosmetics, and pharmaceutical compositions.
Implementation Method 1
The improved OSA-starches result in more stable and efficient emulsions with improved solubility and film-forming properties
Implementation Method 2
produced through a process involving enzymatic and chemical hydrolysis, followed by separation techniques like centrifugation and microfiltration
Implementation Method 3
produced through a process involving enzymatic and chemical hydrolysis, followed by separation techniques like centrifugation and microfiltration
Implementation Method 4
produced through a process involving enzymatic and chemical hydrolysis
Implementation Method 5
produced through a process involving enzymatic and chemical hydrolysis
Implementation Method 6
The improved OSA-starches result in more stable and efficient emulsions with improved solubility and film-forming properties
Data Source
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AI summary
The present invention relates to compositions containing fat-soluble active ingredients and/or colorants in a matrix based on improved modified polysaccharides, i.e. modified polysaccharides where parts were separated, and to a process for preparing these compositions as well as to these improved modified polysaccharides themselves and a process for the manufacture thereof. The present invention further relates to the use of the compositions of this invention for the enrichment, fortification and/or for the coloration of food, beverages, animal feed, cosmetics and pharmaceutical compositions and to such food, beverages, animal feed, cosmetics and pharmaceutical compositions themselves.