PUFA Oil Deodorization for Palatability and Yield
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Solution Overview
Problem
The production of polyunsaturated fatty acid (PUFA) oil for pet and human consumption is economically challenging due to the high cost of conventional refining, bleaching, winterization, and deodorization processes, which also result in significant yield loss and unpalatable crude oil.
Innovation Solution
A method involving the deodorization of crude PUFA oil, optionally accompanied by degumming or short path evaporator (SPE) processing, to enhance palatability while maintaining a yield of at least 85% of the original crude oil, as measured by animal food preference tests.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional RBWD process (refinement, bleaching, winterization, deodorization) is applied to purify crude PUFA oil, then palatability is improved, but production cost increases and yield loss reaches 55%-60%
Solution Approach 1:
The patent extracts and removes only the specific harmful components (free fatty acids, phospholipids, pigments, and volatile odorous substances) from crude PUFA oil through selective processing steps, rather than subjecting the entire oil to exhaustive refinement. This targeted extraction approach maintains high PUFA content while improving palatability and preserving yield.
Solution Approach 2:
The patent divides the conventional RBWD process into separate, optional stages: (1) degumming to remove phospholipids, (2) short path evaporation or refinement to remove free fatty acids, and (3) deodorization to remove volatile odorous substances. This segmentation allows selective application of only necessary steps, reducing overall processing cost and yield loss while achieving acceptable palatability.
2Object-affected harmful factors
If conventional RBWD process is applied to purify crude PUFA oil, then palatability is improved, but production cost increases due to equipment, energy, labor and time
Solution Approach 1:
The patent applies partial action by implementing only the necessary deodorization step (and optionally degumming or short path evaporation) rather than the complete RBWD process. This partial processing achieves sufficient palatability improvement for pet food applications while significantly reducing equipment investment, energy consumption, labor requirements, and processing time compared to full refinement.
Solution Approach 2:
The patent employs cost-effective, simplified processing equipment for deodorization and optional short path evaporation, replacing expensive conventional refinement equipment. This approach uses more economical methods to achieve the essential function of removing odorous substances, thereby reducing production cost while maintaining acceptable product quality.
3Productivity
If crude PUFA oil is used directly without refinement, then production cost is low and yield is high, but offensive smell and taste make it unpalatable
Solution Approach 1:
The patent removes only the specific odorous and unpalatable components (volatile substances, free fatty acids, and phospholipids) from crude PUFA oil through targeted deodorization and optional short path evaporation or refinement. This selective removal preserves the majority of the oil (high yield) while eliminating the offensive smell and taste that make crude oil unpalatable.
4Object-affected harmful factors
If full RBWD process is applied to achieve high palatability, then offensive odor and taste are removed, but yield loss reaches 55%-60%
Solution Approach 1:
The patent extracts and removes only the specific odorous and unpalatable components (volatile substances, free fatty acids, and phospholipids) from crude PUFA oil through targeted deodorization and optional short path evaporation or refinement, rather than subjecting the entire oil to exhaustive refinement. This selective extraction approach maintains high PUFA content while improving palatability and preserving yield.
Solution Approach 2:
The patent divides the conventional RBWD process into separate, optional stages: (1) degumming to remove phospholipids, (2) short path evaporation or refinement to remove free fatty acids, and (3) deodorization to remove volatile odorous substances. This segmentation allows selective application of only necessary steps, reducing overall processing cost and yield loss while achieving acceptable palatability.
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 significantly improves the palatability of PUFA oil by at least 10 percentage points, with some embodiments achieving increases of up to 45 percentage points, while maintaining a high yield and reducing production costs.
Implementation Method 1
Deodorization refers to the removal of volatile components, secondary oxidation products, free fatty acids, mono- and diglycerides, aldehydes, ketones, chlorinated hydrocarbons, pigments, and persistent organic pollutants.
Implementation Method 2
The above process is also referred to as RBWD process by the initial letter of the four steps: Refinement, Bleaching, Winterization, and Deodorization.
Implementation Method 3
refining by using a short path evaporator (SPE)
Implementation Method 4
The short path evaporator (SPE) is a type of evaporator that uses evaporation and condensation to separate and concentrate components of a liquid mixture.
Implementation Method 5
Bleaching removes pigments, secondary oxidation products, trace metals, vitamins, environmental pollutants, and other polar components.
Data Source
AI summary
Disclosed herein is a refined PUFA oil with an enhanced palatability comparing to the same PUFA oil without refinement. Also disclosed is a food composition for a companion animal or a food for human consumption wherein said food composition comprises the above refined PUFA oil and thus having enhanced palatability. Further disclosed herein is a method for manufacturing the above-mentioned refined PUFA oil wherein said method comprises the step of deodorization.