Refined Edible Oil Processing for Light Exposure Odor Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods to improve light exposure odor in edible oils and/or fats, such as using arachidonic acid, alter the original flavor and are not effective in suppressing unpleasant odors when exposed to light.
Innovation Solution
A method involving the contact of oils and/or fats with ozone followed by distillation, specifically at controlled temperatures and pressures, to decompose and remove the causative compounds of light exposure odor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If arachidonic acid-containing oil and/or fat is added to improve light exposure odor, then light exposure odor is improved, but flavor becomes different from the original flavor
Solution Approach 1:
The patent extracts and removes the causative materials of light exposure odor through ozonation and distillation, rather than adding substances to mask the odor. This extraction approach eliminates the harmful odor components while preserving the original flavor profile of the edible oil and/or fat.
Solution Approach 2:
The patent employs ozone (a strong oxidant) to oxidize and decompose the causative materials of light exposure odor. The ozonation step uses strong oxidation to break down odor-causing compounds, followed by distillation to remove the degraded products, thereby improving light exposure odor without altering flavor.
2Object-affected harmful factors
If high temperature distillation is used to remove odor components, then light exposure odor is improved, but flavor and quality may be affected
Solution Approach 1:
The patent performs ozonation as a preliminary action before distillation to pre-decompose the odor-causing materials. This preliminary oxidation step reduces the burden on the subsequent distillation process, allowing it to operate at lower temperatures that preserve flavor quality while still effectively removing odor components.
Solution Approach 2:
The patent changes the physical and chemical state of odor-causing materials through ozonation, transforming them into more volatile or water-soluble forms that can be removed at lower distillation temperatures. This parameter change enables odor removal without requiring high-temperature distillation that would compromise flavor quality.
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 suppresses the generation of unpleasant flavors in refined edible oils and/or fats even under prolonged light exposure, maintaining the original flavor and improving the odor profile.
Implementation Method 1
bringing an oil and/or fat into contact with ozone
Implementation Method 2
it is recognized that the causative material, mechanism, etc., of deteriorations in flavor due to light exposure are different from other oxidative deteriorations
Implementation Method 3
distilling the oil and/or fat
Implementation Method 4
the distillation step is a reduced pressure steam distillation
Data Source
AI summary
The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.