Sunflower Oleosome Fraction Process for Color Stability
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Solution Overview
Problem
Existing processes for isolating sunflower oleosome fractions from sunflower seeds result in inferior sensorial quality in terms of taste and color, while maximizing yield.
Innovation Solution
A process involving grinding sunflower seeds in the presence of an aqueous solution with a pH of more than 7.2, using a reducing agent and/or an acidulant such as ascorbic acid or cysteine, to isolate a sunflower oleosome fraction with improved sensorial characteristics.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If existing processes are used to maximize yield of oleosome fractions, then the quantity of oleosome fraction obtained is improved, but the sensorial quality (taste and color) deteriorates
Solution Approach 1:
The patent applies parameter changes by adjusting the pH to more than 7.2 (alkaline conditions) and adding reducing agents or acidulants during the grinding process. These parameter modifications prevent green coloring and maintain creamy-white color while achieving high yield, thus resolving the contradiction between productivity and manufacturing precision.
Solution Approach 2:
The patent implements preliminary action by adding reducing agents or acidulants before the isolation process begins, during the grinding step itself. This preliminary protection prevents oxidation and green coloring from occurring, ensuring both high yield and good sensorial quality are achieved simultaneously.
2Manufacturing precision
If reducing agents and acidulants are added during grinding, then the color and sensorial quality are improved, but the process complexity increases
Solution Approach 1:
The patent merges the addition of reducing agents/acidulants with the existing grinding operation. By combining these protective measures into the single grinding step rather than adding separate treatment steps, the process complexity is minimized while still achieving improved sensorial quality.
3Stability of the object's composition
If pH is adjusted to more than 7.2 during grinding, then the color stability is improved, but the use of additional chemicals increases
Solution Approach 1:
The patent uses parameter changes by adjusting pH to more than 7.2, which is a fundamental process parameter modification. This single parameter change provides color stability and prevents green coloring, achieving the desired effect with minimal chemical additions.
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 process achieves a sunflower oleosome fraction with a creamy-white color and good functionality, maintaining a high recovery yield while improving sensorial quality.
Implementation Method 1
wherein a reducing agent and/or an acidulant is added during the grinding and/or wherein a reducing agent and/or an acidulant is added to the obtained sunflower seed slurry
Implementation Method 2
Grinding sunflower seeds in the presence of an aqueous solution and obtaining a sunflower seed slurry having a pH of more than 7.2
Implementation Method 3
Said suspension is centrifuged to separate the oleosomes from the remaining seed content and obtain an oleosome fraction
Data Source
AI summary
A process for isolating a sunflower oleosome fraction; comprising a) Grinding sunflower seeds in aqueous solution and obtaining a sunflower seed slurry with pH of more than 7.2, wherein a reducing agent and/or an acidulant is added during grinding and/or wherein it is added to the slurry; and b) isolating a sunflower oleosome fraction. Invention describes a sunflower oleosome fraction or a concentrate comprising isolated and/or washed oleosomes and a reducing agent and/or an acidulant in an amount of from 0.10 to 1.50 wt %. It describes the use of a reducing agent and/or an acidulant for prevention of green coloring.