Vegetable Oil Emulsion with Fermented Solution for Butter-Like Spread
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Solution Overview
Problem
The challenge lies in developing spreadable fats based on vegetable oils that are low in fat and saturated fatty acids while maintaining good organoleptic properties, similar to butter, without the need for added flavors.
Innovation Solution
Incorporating a solution fermented by lactic ferments into the fatty phase of vegetable oil emulsions, which involves preparing a fatty phase, an aqueous phase, and then combining them with stirring, followed by crystallization, to create a water-in-oil emulsion with a milk fat content of less than 100%.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If vegetable oils are used as substitutes for animal fats in spreadable materials, then health risks are reduced, but organoleptic properties deteriorate
Solution Approach 1:
The patent uses fermented carbohydrate solutions as an intermediary substance to bridge the gap between vegetable oils and animal fats. The fermentation process produces compounds that mimic the organoleptic properties of butter, allowing vegetable-based spreadable materials to achieve butter-like characteristics without using animal products
Solution Approach 2:
The patent changes the chemical parameters of vegetable oils by incorporating fermented solutions that modify the fatty acid composition and introduce new compounds. This transforms the organoleptic properties of the vegetable oils to resemble butter while maintaining the health benefits of plant-based fats
2Object-affected harmful factors
If fat content is reduced in spreadable materials, then health risks are reduced, but organoleptic properties deteriorate
Solution Approach 1:
The patent changes the composition parameters by reducing overall fat content while concentrating fermented carbohydrate components. This allows the product to maintain lower fat levels for health benefits while the fermented compounds provide the necessary organoleptic properties
Solution Approach 2:
The patent creates a composite material combining reduced fat content with fermented carbohydrate solutions. This composite approach allows the product to achieve desirable organoleptic properties through the fermented components while maintaining reduced fat levels for health benefits
3Reliability
If flavorings are added to margarine to improve organoleptic properties, then taste is enhanced, but product complexity increases
Solution Approach 1:
The patent enables the fermented carbohydrate solution to self-generate the desired organoleptic properties through the fermentation process. The lactic ferments naturally produce compounds that provide butter-like flavor and texture, eliminating the need for external flavoring additives
Solution Approach 2:
The fermented solution acts as an intermediary that naturally produces flavor compounds during fermentation. This biological mediation replaces the need for chemical flavorings, simplifying the product formulation while achieving enhanced organoleptic properties
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 results in emulsions with improved firmness, reduced stickiness, and better melting properties, resembling butter in flavor and texture without the need for added aromas, while maintaining a high vegetable fat content.
Implementation Method 1
incorporating a solution fermented by lactic ferments, of a carbohydrate-based substrate
Implementation Method 2
Incorporation of the aqueous phase obtained in step (ii) into the fatty phase obtained in step (i) with stirring to create an emulsion
Implementation Method 3
Crystallization of the emulsion obtained in step (iii)
Data Source
AI summary
The present invention relates to a process for obtaining a water-in-oil emulsion comprising the steps of: (i) Preparing a fat phase having a milk fat content of less than 100% (by weight relative to the total weight of the fat phase); (ii) Preparing an aqueous phase; (iii) Incorporating the aqueous phase obtained in step (ii) into the fat phase obtained in step (i) under agitation to create an emulsion; and (iv) Crystallizing the pasteurized emulsion in step (iii); with a further step of incorporating a solution fermented by at least one lactic acid bacteria, of at least one carbohydrate-based substrate.