Plastic Oil-and-Fat Composition with Low Trans Fatty Acids
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional plastic oil-and-fat compositions for kneading, spreads, coating creams, and sand creams contain trans fatty acids, which are undesirable due to health concerns, and lack suitable properties like easy kneadability, whipping properties, low-temperature plasticity, and meltability.
Innovation Solution
A composition comprising specific ratios of saturated fatty acids, palmitic acid, stearic acid, and oleic acid, with a focus on transesterified oils and palm-based oils, to reduce trans fatty acid content and enhance workability, plasticity, and meltability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If partially hydrogenated oils are used to achieve good processing suitability, then processing suitability is improved, but trans fatty acid content increases which is harmful to health
Solution Approach 1:
The invention extracts and removes the harmful trans fatty acid component from the oil system by using interesterified oil instead of partially hydrogenated oil, thereby eliminating the harmful factor while maintaining the desired processing properties through alternative chemical structure arrangement
Solution Approach 2:
The invention changes the chemical parameters of the oil by using interesterification process to rearrange fatty acid positions on glycerol backbone, creating a new molecular structure that provides good processing suitability without generating trans fatty acids, thus changing the chemical composition parameters to achieve the desired effect
2Reliability
If the plastic oil-and-fat composition is preserved at low temperature to maintain freshness, then storage stability is improved, but plasticity decreases making it difficult to work with
Solution Approach 1:
The invention uses a composite oil system combining interesterified oil with specific ratios of saturated and unsaturated fatty acids (including palmitic acid 20-40%, stearic acid 5-20%, and oleic acid 20-40%), creating a multi-component system that maintains plasticity across a wide temperature range while ensuring storage stability
Solution Approach 2:
The invention creates a dynamic plastic oil-and-fat composition that can adapt its physical properties to temperature changes, maintaining appropriate plasticity for processing even when stored at low temperatures, allowing the material to remain workable upon removal from refrigeration
3Speed
If relatively hard oil-and-fat is used to achieve easy hardening for coating cream, then hardening speed is improved, but cream smoothness deteriorates and surface becomes rough
Solution Approach 1:
The invention applies local quality control by using interesterified oil which provides different properties in different molecular regions, allowing fast hardening through saturated fatty acid content while maintaining smooth surface quality through the specific arrangement of fatty acids on glycerol backbone that prevents roughness formation
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 provides a plastic oil-and-fat composition with low trans fatty acid content, suitable for kneading, spreads, and sand creams, offering improved workability, whipping properties, and maintaining creaminess and formability at low temperatures.
Implementation Method 1
a margarine using an oil-and-fat obtained by that a mixture oil of an oil-and-fat of palm oil origin and an oil-and-fat containing a saturated fatty acid having 22 carbon atoms is transesterificated
Data Source
AI summary
Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also, disclosed is an oil-and-fat composition for use in the plastic oil-and-fat composition. The oil-and-fat composition comprises the oil-and-fats (A) and (B) shown below and meets the requirements (a) and (b) shown below. Oil-and-fat (A): an oil-and-fat containing a saturated fatty acid having 12 to 14 carbon atoms in an amount of 20 to 70 mass % relative to the total amount of all of the constituting fatty acids. Oil-and-fat (B): an oil-and-fat containing palmitic acid in an amount of 20 to 69.5 mass %, stearic acid in an amount of 0.5 to 6 mass % and oleic acid in an amount of 30 to 60 mass % all relative to the total amount of all of the constituting fatty acids. Requirement (a): The content of P2O in the oil-and-fat composition is 12 to 45 mass %. Requirement (b): The ratio of PPO to POP (PPO/POP) in the oil-and-fat composition is 0.15 to 1.00.