Vitamin D Emulsion Composition for Long-Term Stability
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Solution Overview
Problem
The challenge is to create a stable emulsion of vitamin D or its derivatives that maintains stability during processing, storage, and transportation without adding excessive amounts or causing chemical degradation, while ensuring the correct dosage is maintained.
Innovation Solution
An emulsion comprising specific ratios of vitamin D or its derivatives, triglycerides, and hydrocolloids, along with optional monoglycerides and oat oil fractions, is formulated to provide physical and chemical stability, with a process involving mixing and homogenization steps to achieve optimal droplet size and protection from degradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If vitamin D is introduced in a beverage to fortify it, then the nutritional value is improved, but the emulsion stability deteriorates due to physical mechanisms such as coalescence
Solution Approach 1:
The patent uses a specific emulsion system with triglycerides and stabilizers as intermediary structures to encapsulate and protect vitamin D. The emulsion droplets act as carriers that prevent direct exposure of vitamin D to degradation factors while maintaining its bioavailability, thus resolving the contradiction between fortification and stability
Solution Approach 2:
The patent optimizes specific parameters including vitamin D concentration (0.0000002% to 0.1% by weight), triglyceride content (0.0001% to 10% by weight), and stabilizer content (0.01% to 50% by weight). These parameter adjustments create an emulsion formulation that maintains stability while achieving effective vitamin D fortification
2Device complexity
If vitamin D is dispersed in water phase, then the emulsion is simplified, but the stability deteriorates without additional additives
Solution Approach 1:
The patent extracts vitamin D from the water phase and relocates it into the oil phase (triglyceride phase) of the emulsion. This extraction resolves the contradiction by allowing simplified water-based formulation while maintaining stability, as vitamin D naturally partitions into the lipid phase where it is more stable
Solution Approach 2:
The patent establishes specific concentration ranges for triglycerides (0.0001% to 10% by weight) and stabilizers (0.01% to 50% by weight) that enable stable vitamin D dispersion in water-based emulsions without requiring complex additional additives, thus balancing simplicity and stability
3Productivity
If processing and storage conditions are maintained, then the production efficiency is improved, but vitamin D degradation increases due to pH, light, oxygen and temperature
Solution Approach 1:
The emulsion system acts as a protective intermediary between vitamin D and environmental degradation factors (pH, light, oxygen, temperature). The triglyceride and stabilizer components form a protective matrix that shields vitamin D during processing and storage, enabling efficient production while minimizing degradation
Solution Approach 2:
The patent implements preliminary stabilization by formulating vitamin D into a protected emulsion structure before processing and storage. This preliminary action of encapsulation prevents subsequent degradation during manufacturing and shelf life, resolving the contradiction between processing efficiency and vitamin D preservation
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 emulsion achieves prolonged stability with minimal degradation, maintaining vitamin D's effectiveness for at least 24 months, with droplet sizes optimized for stability and reduced caloric content.
Implementation Method 1
the formation of a stable emulsion to prevent its degradation for example due to physical mechanisms, such as coalescence
Implementation Method 2
vitamin D needs to be dispersed in water
Implementation Method 3
As a lipophilic compound, its introduction, in particular, in a beverage, such as a fortified beverage, requires the formation of a stable emulsion
Data Source
AI summary
The present invention relates to an emulsion comprising vitamin D or its derivatives, a stabilizer preferably a hydrocolloid and a triglyceride and to a beverage comprising said emulsion. The present invention also relates to a process for obtaining such emulsion and the use thereof.