Sunflower Oleosome Concentrate pH Control for Yield and Sensory Quality
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Solution Overview
Problem
Existing processes for isolating sunflower oleosome concentrates result in products with low yield, poor nutritional profile, and undesirable sensorial characteristics, particularly when extracting from sunflower seeds.
Innovation Solution
A process involving grinding sunflower seeds in an aqueous solution at pH 7.0 to 7.2, isolating a sunflower oleosome fraction, and washing at pH 6.6 to 7.0 to obtain a concentrate with specific protein and lipid content, followed by blending with other ingredients to enhance product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If existing processes are used to maximize oleosome concentrate yield, then the yield is improved, but the robustness, nutritional profile and sensorial characteristics deteriorate
Solution Approach 1:
The patent applies parameter changes by precisely controlling pH at different process stages: maintaining pH 7.0-7.2 during grinding to optimize oleosome release, then adjusting to pH 6.6-7.0 during washing to improve concentrate stability. This pH parameter optimization resolves the contradiction by achieving both high yield and improved robustness through controlled chemical environment changes.
Solution Approach 2:
The patent applies preliminary action by performing a washing step at controlled pH 6.6-7.0 before final concentrate isolation. This preliminary washing removes impurities and stabilizes the oleosomes, ensuring both high yield recovery and improved robustness in the final product.
2Productivity
If existing processes are used to maximize oleosome concentrate yield, then the yield is improved, but the nutritional profile deteriorates
Solution Approach 1:
The patent applies parameter changes by optimizing pH conditions during grinding (7.0-7.2) and washing (6.6-7.0) to prevent protein denaturation and preserve nutrient integrity. This ensures the concentrate maintains high nutritional value while achieving maximum yield.
Solution Approach 2:
The patent converts the potentially harmful effect of harsh processing conditions into a benefit by using controlled pH adjustment to protect nutritional components. The pH control transforms what could be nutrient degradation into nutrient preservation, achieving both high yield and superior nutritional profile.
3Productivity
If existing processes are used to maximize oleosome concentrate yield, then the yield is improved, but the sensorial characteristics deteriorate
Solution Approach 1:
The patent applies parameter changes by controlling pH 7.0-7.2 during grinding and pH 6.6-7.0 during washing to prevent oleosome aggregation and maintain smooth texture. This produces a creamy sensorial effect while maximizing yield.
Solution Approach 2:
The patent applies preliminary action through a controlled pH washing step before final concentrate isolation. This preliminary treatment removes impurities that would affect sensorial quality, ensuring creamy texture and neutral taste while maintaining high yield.
4Reliability
If pH is adjusted to 7.0 to 7.2 during grinding, then the oleosome concentrate robustness is improved, but the process complexity increases
Solution Approach 1:
The patent applies parameter changes by using pH 7.0-7.2 during grinding, which is near-neutral and can be achieved with simple water or buffer solutions. This requires only basic pH monitoring and adjustment equipment, minimizing process complexity while maximizing robustness.
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 yields a sunflower oleosome concentrate with improved robustness, nutritional profile, and sensorial characteristics, such as creamy texture and neutral taste, suitable for various applications without requiring additional emulsification steps.
Implementation Method 1
Grinding sunflower seeds in the presence of an aqueous solution and obtaining a sunflower seed slurry having a pH of from 7.0 to 7.2
Implementation Method 2
Isolating from the sunflower seed slurry a sunflower oleosome fraction
Implementation Method 3
Washing the sunflower oleosome fraction at a pH in a range of from 6.6 to 7.0 and isolating the sunflower oleosome concentrate
Data Source
AI summary
Invention describes process for preparing a sunflower oleosome concentrate; comprising the steps, in order, of: a) grinding sunflower seeds and obtaining a sunflower seed slurry having pH from 7.0 to 7.2; b) isolating a sunflower oleosome fraction; and c) washing it at a pH of from 6.6 to 7.0 and isolating the sunflower oleosome concentrate. Invention further describes a sunflower oleosome concentrate with protein content of from 8 to 17 wt.% expressed on dry weight of the oleosome concentrate. Invention describes a process for preparing food and feed products, nutritional compositions and industrial products, and others.