Oxalamide Gelator Vegetable Oil Structuring
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The food industry faces challenges in structuring edible oils without using high levels of saturated or trans-fatty acids, which are unhealthy, and existing methods require higher concentrations of crystalline triacylglycerols or waxes that are unstable and difficult to scale up, while there is a need for a food-grade oleogelator that is economical, efficient, and tolerant to processing conditions with potent thixotropic properties.
Innovation Solution
A composition comprising low molecular weight gelators of Formula (I) and vegetable oil, which forms gels at extremely low concentrations, exhibiting thixotropic properties and stable viscoelastic behavior, suitable for use in food, cosmetic, and pharmaceutical applications, allowing for the formation of water-in-oil emulsions with prolonged stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If crystalline triacylglycerols are used to structure oil, then the solid state and texture are improved, but the concentration required is high (up to 20 wt %) and the nutritional profile becomes unhealthy due to saturated and trans-fatty acids
Solution Approach 1:
The patent changes the chemical structure parameters of the gelator by using specific molecular weights, functional groups (carboxylic acid, hydroxyl, amide), and chain lengths to achieve effective oil structuring at low concentrations without relying on high levels of saturated fats
Solution Approach 2:
The invention creates a composite system combining low molecular weight gelators with vegetable oils to form structured oil products that maintain desirable texture and solid state properties without the harmful composition of traditional crystalline TAG-based structuring
2Stability of the object's composition
If natural waxes are used as structuring agents, then the gelling ability is improved, but the stability decreases due to post crystallization processes and the scale-up becomes difficult
Solution Approach 1:
The patent employs low molecular weight gelators that function effectively at low concentrations and do not require complex processing or stabilization, replacing expensive and unstable natural waxes with more reliable, food-grade alternatives that maintain consistent performance during storage
Solution Approach 2:
The invention modifies the molecular parameters of the gelators to achieve optimal gelation efficiency and storage stability, using specific functional groups and molecular weights that prevent post-crystallization issues while maintaining effective gelling ability
3Productivity
If polymers such as cellulose derivatives are used for oil structuring, then the structuring efficiency is improved, but the processing complexity increases due to additional steps like high temperature treatment and lyophilisation
Solution Approach 1:
The patent extracts the essential gelling function from complex polymer systems and achieves it through simple low molecular weight gelators that require no additional processing steps, eliminating the need for high temperature treatment, lyophilisation, or other complex manufacturing operations
Solution Approach 2:
The low molecular weight gelators in the invention perform self-assembly and gelation spontaneously under mild conditions without requiring external processing assistance, high temperature treatment, or lyophilisation steps that would be needed for polymer-based structuring systems
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 composition effectively structures vegetable oils at low concentrations, providing stable gels and emulsions with rapid self-healing properties, suitable for various industrial applications, and demonstrates exceptional stability and efficiency in forming gels and emulsions, even at minimal gelator concentrations.
Implementation Method 1
composition with gelling properties comprising a compound of Formula (I) and a vegetable oil
Implementation Method 2
low molecular weight gelators of Formula (I), vegetable oil and optionally a water
Implementation Method 3
exhibiting thixotropic properties and stable viscoelastic behavior
Implementation Method 4
allowing for the formation of water-in-oil emulsions with prolonged stability
Data Source
Figure 1a~3b
Figure 4~6
Figure 7~8
AI summary
The present invention relates to the composition with gelling properties comprising oxalamide gelators of Formula (I) and a vegetable oil. Uses of such composition in the food, cosmetic or pharmaceutical industry are disclosed.