Antioxidant Mixture Stabilizing Sensorial Quality
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for preventing oxidative degradation in food, cosmetics, and pharmaceuticals often rely on EDTA, which is regulated, leading to a need for alternative solutions to inhibit the formation of undesired flavors and tastes caused by oxidative processes.
Innovation Solution
A mixture comprising monocyclic monoterpenes, benzoic acid derivatives, 3-phenylpropenoic acid derivatives, tartaric acid, citric acid, glucose, fructose, and other compounds with antioxidant properties, which slow down or prevent oxidative degradation, thereby stabilizing sensorial qualities.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If EDTA is used to prevent oxidative degradation, then oxidation stability is improved, but regulatory restrictions and limited applicability worsen
Solution Approach 1:
The patent combines multiple natural antioxidants (monoterpenes from essential oils, polyphenols from plant extracts, vitamin E, and organic acids) into a synergistic mixture that collectively provides oxidation protection comparable to or exceeding EDTA, while avoiding regulatory restrictions. This merging of multiple natural components creates a versatile alternative suitable for food, cosmetics, and pharmaceutical applications.
Solution Approach 2:
The invention creates a composite antioxidant system comprising specific ratios of monoterpenes (0.01-10%), polyphenols (0.1-5%), vitamin E (0.01-1%), and organic acids (0.1-5%), where the combined effect of these components provides superior oxidation stability and broader regulatory acceptance than single-component alternatives.
2Adaptability or versatility
If natural antioxidants are used to avoid regulatory issues, then adaptability is improved, but oxidation-inhibiting effect may worsen
Solution Approach 1:
The patent merges multiple natural antioxidant components with complementary mechanisms of action: monoterpenes provide radical scavenging, polyphenols offer chelation and radical trapping, vitamin E contributes lipid-soluble protection, and organic acids provide pH control and additional chelation. This combination achieves oxidation-inhibiting effects comparable to synthetic antioxidants while maintaining natural status and regulatory acceptance.
Solution Approach 2:
The invention optimizes the concentration parameters of each component within specific ranges (monoterpenes 0.01-10%, polyphenols 0.1-5%, vitamin E 0.01-1%, organic acids 0.1-5%) to maximize synergistic antioxidant effects while maintaining natural status and avoiding regulatory issues associated with synthetic additives.
3Device complexity
If single antioxidants are used to simplify formulation, then device complexity is reduced, but sensorial durability worsens
Solution Approach 1:
The patent combines antioxidants with different solubility profiles (lipid-soluble vitamin E and monoterpenes, water-soluble polyphenols and organic acids) and different mechanisms of action (radical scavenging, chelation, hydrogen donation) to provide comprehensive protection against oxidative degradation throughout the preparation, extending sensorial durability beyond what single antioxidants can achieve.
Solution Approach 2:
The invention distributes antioxidant protection across different phases and locations within the preparation: lipid-soluble components protect fat phases and oil-soluble ingredients, while water-soluble components protect aqueous phases and water-soluble ingredients, ensuring comprehensive oxidation protection throughout the entire formulation.
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 mixture effectively reduces the formation of undesired flavors and tastes, enhancing the sensorial durability and quality of preparations by demonstrating strong antioxidative effects, as measured by ORAC values and polyphenol content, making it suitable for various applications.
Implementation Method 1
A mixture comprising monocyclic monoterpenes, benzoic acid derivatives, 3-phenylpropenoic acid derivatives, tartaric acid, citric acid, glucose, fructose, and other compounds with antioxidant properties, which slow down or prevent oxidative degradation, thereby stabilizing sensorial qualities
Data Source
AI summary
The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.