Self-Emulsifying Fat Composition via In-Situ Glyceride Formation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
There is a need for improved emulsifiers for fats that can impart beneficial properties to the fats themselves, to processes in which the fats are used, and to products made from the fats, particularly in applications like puff pastry where layering effects are desirable.
Innovation Solution
A method of preparing a self-emulsifying fat composition by reacting a portion of a triglyceride-based fat with glycerol to increase the monoglycerides and diglycerides content, which are then reintroduced into the fat composition to create a self-emulsifying fat with similar fatty acid profiles, eliminating the need for additional emulsifiers.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If additional emulsifiers are added to improve emulsifying properties, then emulsifying properties are improved, but device complexity and processing steps increase
Solution Approach 1:
The fat composition itself generates the emulsifiers (monoglycerides and diglycerides) through in-situ interesterification reaction with glycerol, eliminating the need to add external emulsifiers. The system serves its own emulsifying needs through the reaction between triglycerides and glycerol during processing.
Solution Approach 2:
Glycerol is pre-added to the fat composition before the final processing step, so that during heating or processing, the interesterification reaction automatically occurs and generates the required emulsifiers in advance, before the fat is applied or used.
2Reliability
If monoglycerides and diglycerides are increased to improve emulsifying properties, then emulsifying properties are improved, but the fat composition stability may be affected
Solution Approach 1:
The content of monoglycerides and diglycerides is precisely controlled within specific ranges (0.1-10% and 0.1-5% respectively) to optimize emulsifying properties while maintaining composition stability. The total fatty acid content is maintained at 95-99.9% to ensure stability.
Solution Approach 2:
The fat composition is designed as a composite system containing triglycerides, monoglycerides, diglycerides, and glycerol in specific proportions, creating a balanced formulation that provides both emulsifying properties and compositional stability through the synergistic interaction of different glyceride types.
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 self-emulsifying fat composition enhances the emulsifying properties of the fat, improving the production of bakery products like puff pastry by reducing shrinkage and improving processing, while maintaining similar fatty acid profiles to the original fat.
Implementation Method 1
reacting the separated portion of the fat composition with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG)
Data Source
Figure 1~2
Figure 3A
Figure 3B
AI summary
The invention provides a method of preparing a margarine, bakery fat, puff pastry fat (such as a laminating fat) or cake fat, comprising the steps of (a) providing a fat composition comprising triglycerides;(b) separating a portion from the fat composition; (c) reacting the separated portion with glycerol to obtain a reacted portion comprising monoglycerides (MG) and diglycerides (DG); (d) reintroducing at least part of the reacted portion into the fat composition to obtain a self-emulsifying fat composition comprising predetermined amounts of MG and DG; and (e) blending the self-emulsifying fat composition with one or more other fats or oils to obtain a margarine, bakery fat, puff pastry fat or cake fat.