Sunflower Oleosome Concentrate With Two-Stage pH Separation
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Solution Overview
Problem
Existing processes for isolating sunflower oleosome concentrates result in products with lower robustness, nutritional profile, and sensorial characteristics, particularly when maximizing yield.
Innovation Solution
A process involving grinding sunflower seeds in an alkaline aqueous solution to create a slurry with pH 7.2 to 9.0, isolating a sunflower oleosome fraction, and washing at pH 6.6 to 7.0 to produce a concentrate with 13.0 to 17.0% protein and 83.0 to 87.0% lipid content, primarily as oleosomes, without using organic solvents.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If existing processes maximize oleosome concentrate yield, then productivity is improved, but robustness, nutritional profile and sensorial characteristics deteriorate
Solution Approach 1:
The patent applies parameter changes by controlling pH at two distinct stages: maintaining pH 7.2-9.0 during grinding and isolation to maximize yield, then adjusting to pH 6.6-7.0 during washing to improve robustness and nutritional profile. This sequential parameter adjustment resolves the contradiction between productivity and product quality.
2Productivity
If existing processes maximize oleosome concentrate yield, then productivity is improved, but nutritional profile deteriorates
Solution Approach 1:
The patent uses parameter changes through pH control to simultaneously achieve high yield and high protein content. The washing step at pH 6.6-7.0 specifically enhances protein retention in the oleosome concentrate while maintaining productivity, resolving the contradiction between quantity of substance and productivity.
3Productivity
If existing processes maximize oleosome concentrate yield, then productivity is improved, but sensorial characteristics deteriorate
Solution Approach 1:
The patent applies parameter changes by implementing a two-stage pH control system. The final washing at pH 6.6-7.0 optimizes sensorial characteristics including creaminess and mouthfeel, while the overall process maintains high productivity through efficient isolation at pH 7.2-9.0.
4Productivity
If washing is performed at high pH to maintain yield, then productivity is improved, but stability deteriorates
Solution Approach 1:
The patent resolves this contradiction by changing the pH parameter during washing to 6.6-7.0, which is lower than the isolation pH but still maintains acceptable yield while significantly improving stability. This parameter optimization ensures both productivity and compositional stability.
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 stable, high-protein sunflower oleosome concentrate with minimal free oil and enhanced nutritional and sensory qualities, allowing for improved product stability and functionality in food, feed, and other applications.
Implementation Method 1
Grinding sunflower seeds in the presence of an aqueous solution and obtaining a sunflower seed slurry having a pH in a range of from more than 7.2 to 9.0
Implementation Method 2
Said suspension is centrifuged to separate the oleosomes from the remaining seed content and obtain an oleosome concentrate
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 a process for preparing a sunflower oleosome concentrate; comprising steps of a) grinding sunflower seeds in the presence of aqueous solution and obtaining a sunflower seed slurry having a pH from more than 7.2 to 9.0, b) isolating a sunflower oleosome fraction, and c) washing it in an aqueous salt solution at a pH in a range of from 6.6 to 7.0. Invention further relates to a sunflower oleosome concentrate with a protein content of from more than 13 to 17 wt.%. Invention relates to a process for preparing food and feed products, nutritional compositions and others.