[6]-Paradol Stabilized Unsaturated Fatty Acid Composition

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing cosmetic and food products containing fatty acids (esters) face challenges with rancidity, leading to reduced shelf-life and increased production costs, despite the use of antioxidants.

Innovation Solution

A composition comprising [6]-paradol and at least one mono- or polyunsaturated C8-C22 fatty acid or its monohydric or polyhydric C1-C18 aliphatic alcohols ester, which effectively stabilizes the taste and odor of fatty acids (esters) and enhances their resistance to oxidation and rancidity.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Duration of action of stationary object

If antioxidants are used to prevent rancidity of fatty acids (esters), then shelf-life is extended, but production costs increase

Engineering Contradiction:

Improveshelf-lifeVSAvoidproduction costs

Core Design Contradiction:

Duration of action of stationary objectVSLoss of energy

Solution Approach 1:

The patent changes the chemical parameter of the antioxidant by using [6]-paradol instead of conventional antioxidants. This parameter change results in superior antioxidant activity at lower concentrations, extending shelf-life while reducing costs associated with high-concentration antioxidant additions

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention creates a composite system combining [6]-paradol with fatty acids (esters) in a specific composition. This composite approach enhances the protective effect against rancidity more effectively than conventional antioxidants, achieving better shelf-life protection with reduced material costs

Inventive Principle:

Principle #40Composite materials

2Reliability

If conventional antioxidants are used to stabilize fatty acids (esters), then oxidation resistance is improved, but the antioxidant activity is insufficient at effective concentrations

Engineering Contradiction:

Improveoxidation resistanceVSAvoidantioxidant concentration

Core Design Contradiction:

ReliabilityVSQuantity of substance

Solution Approach 1:

The patent changes the chemical structure and properties of the antioxidant by introducing [6]-paradol, which has superior antioxidant activity. This parameter change allows achieving effective oxidation resistance at much lower concentrations compared to conventional antioxidants

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention uses a highly efficient antioxidant molecule [6]-paradol that provides prolonged protection with minimal quantity. The high effectiveness per unit allows reducing the overall amount of antioxidant material needed, making the solution more cost-effective

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 use of [6]-paradol in the composition demonstrates superior antioxidant activity, even at low concentrations, effectively preserving the physical and biological properties of unsaturated fatty acids (esters), thereby extending the shelf-life of products and reducing production costs.

Implementation Method 1

[6]-paradol is a known antioxidant and has been used to stabilize the taste and/or odor of fatty acids (esters) and/or to enhance their resistance to oxidation and/or rancidity

Methodology Applied

Scientific EffectAntioxidant activity: Oxidation

Data Source

PatentUS20250143988A1Compostition with stabilized taste and odor

Publication Date: 2025.05.08 SYMRISE GMBH & CO KG

AI summary

Suggested is a composition with stabilized taste and/or odor, comprising(a) [6]-paradol and(b) at least one mono- or polyunsaturated C8-C22 fatty acid or its monohydric or polyhydric C1-C18 aliphatic alcohols ester.