Spray Expansion Structuring Agent for Edible Dispersions
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Solution Overview
Problem
Traditional dispersion structuring agents for edible water-in-oil emulsions require high energy for heating and cooling, have limited fat choices due to melting point constraints, and result in fine, difficult-to-handle particles that may not provide optimal dispersion stability, despite the use of micronized fat particles.
Innovation Solution
A method involving a Spray Liquid comprising a structuring component like fat in a liquid or supercritical state mixed with water and gas, expanded through an orifice to form a stable emulsion, where water is added before spraying to create a fat and water emulsion, and an emulsifier is included to enhance the structuring agent's properties, resulting in micronized fat particles with improved handling and dispersion capabilities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional heating and cooling steps are applied to form a fat crystal network, then dispersion stability is improved, but energy consumption increases
Solution Approach 1:
The invention utilizes phase transition of fat from liquid to solid state through rapid expansion and cooling after micronization, forming a stable crystal network without requiring extensive heating and cooling of the entire dispersion. The fat undergoes phase change in the micronization process itself, creating stable particles that provide structuring functionality.
2Reliability
If micronization is used to create fine fat particles, then dispersion structuring capability is improved, but handling difficulty increases
Solution Approach 1:
The invention introduces an intermediary substance (such as maltodextrin or other carriers) that facilitates the handling of micronized fat particles. The intermediary acts as a matrix or carrier that allows fine particles to be processed and handled more easily while maintaining their structuring capability in the final dispersion product.
3Reliability
If even finer particles are produced to increase surface area, then dispersion structuring capability is enhanced, but particle handling becomes more difficult
Solution Approach 1:
The invention creates composite material systems where micronized or fine fat particles are combined with carriers, proteins, or other substances to form composite particles. This composite approach maintains the high surface area and structuring capability of fine particles while improving handling characteristics through the additional material matrix.
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
This method reduces energy consumption, expands the choice of fats, and produces micronized fat particles with enhanced surface properties for better dispersion stability and handling, suitable for use in edible products like margarines and cosmetics.
Implementation Method 1
expanding said mixture by spraying it through an orifice to an environment having a second pressure P2, with P1>P2
Implementation Method 2
expanding the mixture through an orifice, under such conditions that a spray jet is applied in which the structuring agent is solidified and micronized
Implementation Method 3
water is added to the Spray Liquid prior to spraying so as to form an emulsion of fat and water as the Spray Liquid
Implementation Method 4
a fat particle comprising an emulsifier having a hydrophilic moiety extending from the fat surface
Data Source
AI summary
Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.