Pulse Seed Stabilized Oil-in-Water Emulsion
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Solution Overview
Problem
Existing edible oil-in-water emulsions face stability issues due to destabilizing processes like creaming, flocculation, coalescence, and Ostwald ripening, which are often addressed using emulsifiers and water structurants that consumers find undesirable and costly.
Innovation Solution
Incorporating finely ground pulse seeds with specific compositions, including starch, dietary fiber, sugars, and denatured protein, into the emulsions to provide natural stabilization without the need for additional emulsifiers or water structurants, enhancing the emulsion's rheological properties and stability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If emulsifiers and water structurants are used to stabilize oil-in-water emulsions, then emulsion stability is improved, but product cost increases and consumer acceptance decreases due to undesirable additives
Solution Approach 1:
The patent extracts and utilizes the natural stabilizing components (proteins, polysaccharides, lipids) already present in pulse seeds, removing the need for separate emulsifier and water structurant additives. The pulse seed particles themselves provide both emulsifying and structuring functions that were previously required from additional ingredients.
Solution Approach 2:
The pulse seed particles perform multiple functions simultaneously: they act as emulsifiers to stabilize the oil-water interface and as water structurants to provide network formation and viscosity. This multi-functionality eliminates the need for separate additives that would otherwise be required to achieve both stabilization and structuring.
2Reliability
If conventional emulsifiers and water structurants are used, then emulsion stability is improved, but manufacturing cost increases
Solution Approach 1:
The patent combines the functions of emulsifiers and water structurants into a single ingredient source (pulse seeds). This merging eliminates the need to purchase and incorporate multiple separate additives, thereby reducing ingredient costs while maintaining emulsion stability.
Solution Approach 2:
The pulse seeds naturally contain the necessary proteins, polysaccharides, and lipids that provide both emulsifying and structuring properties. The system essentially serves itself by utilizing the inherent functional components of the pulse seeds rather than requiring additional expensive additives.
3Object-generated harmful factors
If ground pulse seed is used to stabilize emulsions, then the need for conventional additives is reduced, but understanding of the stabilization mechanism becomes more complex
Solution Approach 1:
The ground pulse seed acts as an intermediary system that bridges the oil and water phases through its composite structure of proteins, polysaccharides, and lipids. These components work together to provide both interfacial stabilization and bulk phase structuring, simplifying the ingredient list while the complex interaction of natural components provides the stabilization mechanism.
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 finely ground pulse seeds effectively stabilizes oil-in-water emulsions by forming a network of oil droplets and structuring the aqueous phase, significantly improving their stability and reducing the need for conventional additives, as demonstrated by increased elastic modulus and viscosity.
Implementation Method 1
wherein 60-100 wt.% of the of the protein comprised in the finely ground pulse seed is denatured
Implementation Method 2
The stability of oil-in-water emulsions is affected adversely by a number of different changes that may occur in the structure of these emulsions as time progresses
Implementation Method 3
wherein 50-100 wt.% of the starch comprised in the emulsion is gelatinized starch
Data Source
AI summary
The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol.% of oil droplets having a diameter of less than 20 μm; wherein the emulsion has an elastic modulus G' at 20°C of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt.% of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt. % of the dry matter contained in the pulse seed; and wherein the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1.