Phytosterol Esters in Deep-Frying Oil
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Solution Overview
Problem
Deep frying processes damage phytosterols due to high temperatures and agitation, making it challenging to incorporate cholesterol-lowering phytosterol esters into deep-fried foods without degrading their quality or sensory attributes.
Innovation Solution
Formulating deep frying compositions that combine high heat-resistant edible oils with phytosterol esters, ensuring at least 50% transference of phytosterol components into deep-fried foods, thereby enhancing health benefits while maintaining flavor and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If phytosterol esters are incorporated into deep frying oil, then cholesterol-lowering health benefits are achieved, but the phytosterols are damaged by high temperature and agitation during deep frying
Solution Approach 1:
The patent changes the chemical parameter of phytosterols by converting them to phytosterol esters, which have different thermal stability properties. This esterification modifies the molecular structure to resist degradation at deep frying temperatures while maintaining the cholesterol-lowering functionality.
Solution Approach 2:
The invention creates a composite deep frying oil system combining base oil with phytosterol esters. This composite formulation allows the phytosterol esters to be delivered through deep frying while the base oil provides the necessary thermal stability and frying performance.
2Productivity
If high temperature deep frying is used, then food preparation efficiency is improved, but oxidation damage occurs to both food and oil quality
Solution Approach 1:
The patent converts the harmful oxidation environment of deep frying into a beneficial delivery mechanism. The high temperature and agitation that cause oxidation also enhance the transference of phytosterol esters from the oil to the food, turning a harmful condition into a useful one for achieving health benefits.
3Stability of the object's composition
If phytosterol esters are protected from oxidation, then their stability is improved, but their transference to food during deep frying is reduced
Solution Approach 1:
The esterification of phytosterols changes their physical and chemical parameters, including solubility and molecular size, which allows them to remain stable in the oil while still being transferred to food during the deep frying process. The modified parameters enable simultaneous stability and transference.
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 effectively transfers cholesterol-lowering phytosterol esters into deep-fried foods, reducing LDL cholesterol levels without degrading the food's quality or performance, and potentially reducing saturated fat consumption.
Implementation Method 1
there is a beneficial and novel transference of cholesterol-lowering properties to the food product
Implementation Method 2
deep frying temperatures are at least about 350°F. (at least about 177°C.), often at least about 180°C. (at least about 356°F.)
Implementation Method 3
such pro-oxidants will break down or damage phytosterols that are not chemically protected and/or dissolved in the deep frying oil
Data Source
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AI summary
Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester content of up to about 50 weight percent, and at least about 50 weight percent of the phytosterols are transferred into the food product.