Protein-Bound Fat Component for Oxidation Resistance
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Oxidation of unsaturated fatty acids in food products leads to the formation of toxic compounds, degradation of nutritional value, and adverse organoleptic changes, with existing methods like microencapsulation and antioxidant use facing challenges in maintaining preservability and succulence while preventing oxidation.
Innovation Solution
A food fat component is created by binding fatty acids with proteins and biomaterials through mechanical treatment, forming stable structures that prevent oxidation and enhance nutritional and organoleptic properties, using a method that involves forming an oil-in-water emulsion, adding protein and biomaterial, and dehydrating to create a protected fat component that maintains freshness and succulence.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If antioxidants are used to prevent oxidation of fatty acids, then oxidation resistance is improved, but product complexity and potential harmful effects increase
Solution Approach 1:
The patent uses proteins and biomaterials as intermediary substances that form a protective complex with fatty acids. This complex acts as a mediator that prevents direct contact between fatty acids and oxygen, thereby preventing oxidation without requiring synthetic antioxidants. The protein-fatty acid complex serves as a natural protective barrier.
Solution Approach 2:
The invention creates a composite material consisting of fatty acids bound with proteins and biomaterials through mechanical treatment. This composite structure provides both the functional properties of fatty acids and the protective properties of proteins, eliminating the need for separate antioxidant additives while maintaining oxidation resistance.
2Reliability
If microencapsulation is used to protect fatty acids from oxidation, then oxidation resistance is improved, but manufacturing complexity and cost increase
Solution Approach 1:
The patent extracts the protective function from complex microencapsulation systems and implements it through simple mechanical treatment of protein-fatty acid mixtures. By taking out only the essential protective mechanism and implementing it through straightforward mixing and drying processes, the invention achieves oxidation protection without the manufacturing complexity of traditional microencapsulation.
Solution Approach 2:
The invention changes the physical state and structural parameters of the protein-fatty acid mixture through mechanical treatment and controlled drying. By adjusting parameters such as mixing intensity, temperature, and moisture content during processing, the patent creates a stable protective complex using simple equipment and processes, avoiding complex manufacturing steps.
3Quantity of substance
If protein and biomaterial are added to bind fatty acids, then nutritional quality and preservability are improved, but product complexity increases
Solution Approach 1:
The patent employs proteins and biomaterials that serve multiple functions simultaneously: they bind fatty acids to prevent oxidation, enhance nutritional quality by adding protein content, improve preservability through reduced water activity, and maintain organoleptic properties. This multi-functionality reduces the need for separate additives and simplifies the overall product formulation.
4Reliability
If mechanical treatment is used to bind fatty acids with proteins, then oxidation resistance and nutritional quality are improved, but processing time and energy consumption increase
Solution Approach 1:
The patent applies mechanical treatment with partial intensity - using sufficient mixing and processing to achieve adequate binding between proteins and fatty acids, but not excessive treatment that would waste energy. The process uses just enough mechanical action to form the protective complex, balancing effectiveness with energy efficiency.
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 method effectively prevents oxidation, maintains nutritional quality, enhances preservability, and improves the organoleptic properties of food products by reducing weight loss, maintaining shape, and improving appearance and taste, while allowing for adjustment of fatty acid profiles without greasiness.
Implementation Method 1
binding fatty acids with proteins and biomaterials through mechanical treatment, forming stable structures that prevent oxidation
Implementation Method 2
forming an oil-in-water emulsion, adding protein and biomaterial, and dehydrating to create a protected fat component
Implementation Method 3
dehydrating to create a protected fat component that maintains freshness and succulence
Data Source
AI summary
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relates to a method suitable for the production of such a product, as well as products in which this component has been utilized. In said invention, prevention of oxidation of fatty acids is based on a physical barrier and antioxidants optionally comprised in the ingredients. This kind of food fat component is suitable for a variety of applications. It can be utilized, among other things, in hamburger patties, chocolate masses and pasties, and is furthermore suitable for pharmaceutical and cosmetics industry to improve the compositions of the products.