Spoonable Oil Composition for Stable PUFA Without Additives
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Cooking oils with added polyunsaturated fatty acids face issues with oxidation and off-flavors, necessitating the use of additives like antioxidants and emulsifiers, which are not desirable for clean label solutions.
Innovation Solution
A method involving forming a suspension of flax seed, hemp, or chia in water, heat treating, reducing particle size, and adjusting pH to create a stable oil product without additives, using a process that includes filtering and centrifuging to obtain a retentate which is mixed with melted fat to form a spoonable oil.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If polyunsaturated fatty acids are added to cooking oils to improve nutritional value, then the nutritional score is improved, but oxidation problems and off flavor issues occur requiring additives
Solution Approach 1:
The patent extracts polyunsaturated fatty acids from their original seed oil form and incorporates them into a different oil matrix (coconut oil or other fats), separating the nutritional benefit from the oxidation vulnerability of the original carrier oil
Solution Approach 2:
The patent creates a composite oil product combining saturated fat (coconut oil) with polyunsaturated fatty acid sources (flaxseed, hempseed, or chiaseed), achieving both stability and nutritional enhancement through material composition
2Stability of the object's composition
If antioxidants and emulsifiers are added to prevent oxidation and off flavors, then stability is improved, but the product requires additives compromising clean label status
Solution Approach 1:
The patent enables the oil product to self-stabilize against oxidation through the inherent properties of the selected fat matrix and controlled processing, eliminating the need for external antioxidant additives
Solution Approach 2:
The patent changes key parameters including pH adjustment (to between pH 6-8), particle size reduction (to 200 microns or less), and moisture content control (to 0.1-10%) to achieve stability without additives
3Adaptability or versatility
If polyunsaturated fatty acids are incorporated into cooking oils to meet consumer nutritional needs, then consumer needs are addressed, but the product requires additives increasing manufacturing complexity
Solution Approach 1:
The patent performs preliminary actions including pre-grinding seeds to fine powder, pre-adjusting pH to optimal range, and pre-controlling particle size before oil incorporation, which simplifies the overall manufacturing process and prevents oxidation
Solution Approach 2:
The patent replaces complex chemical stabilization systems (antioxidants) with physical control mechanisms (particle size control, pH control, moisture control) to achieve the same stability outcome
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 resulting oil product is stable, free of additives, and maintains nutritional benefits with a shelf-life of over six months, performing well in cooking applications without off-flavors or oxidation.
Implementation Method 1
heat treating the suspension
Implementation Method 2
obtaining a retentate, preferably by centrifuging
Data Source
AI summary
The invention relates to a method of making an oil product, said method comprising: (i) forming a suspension of flax seed hemp, or chia in water, (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for example by grinding; (iv) optionally adjusting the suspension pH to between pH 7 to 8, or to about pH 7.5; (v) filtering the suspension and (vi) adjusting the suspension pH to between pH 2 to 3.5, or about pH 2.5; and (vii) obtaining a retentate, preferably by centrifuging; and (viii) adding the retentate to a melted fat or melted fat blend to form an oil product.