Defoaming agent for products having caramel color, and preparation method and application of defoaming agent for products having caramel color

A defoamer, caramel color technology, applied in chemical instruments and methods, foam dispersion/prevention, azo dyes, etc. problem, to achieve the effect of good defoaming effect and small amount of use

Active Publication Date: 2015-12-16
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main component of the defoamer used in the existing caramel color preparation process is a mixture of emulsified silicone oil, glycerin, lipids, polyether substances, etc. The existing defoamer has poor defoaming effect in the production of caramel color and the usage amount Large, easy to generate trichloropropanol, which will cause food safety hazards in caramel color. In addition, due to the large amount of defoamer used, a layer of oil film-like substance will be formed on the surface of caramel color, which will affect the appearance quality of caramel color

Method used

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  • Defoaming agent for products having caramel color, and preparation method and application of defoaming agent for products having caramel color

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take the preparation of 100kg caramel color special defoamer as an example:

[0026] First weigh about 50kg of deionized water and add it to the reactor, and raise the temperature to 80°C; then accurately weigh 9kg of polyoxysilane, 2kg of aluminum stearate, and 2kg of sodium tripolyphosphate into the reactor respectively, and continue Raise the temperature and keep the material temperature at 95°C and stir for 30 minutes; then add 1kg of carboxymethyl cellulose, 1.5kg of disodium EDTA, and 12kg of Tween 60 in sequence, and continue stirring at a constant temperature of 95°C for 60 minutes; make up the remaining deionized water to 100kg, continue stirring for 20 minutes and then cool to room temperature to obtain the required defoamer.

Embodiment 2

[0028] Take the preparation of 100kg caramel color special defoamer as an example:

[0029] First weigh about 50kg of deionized water and add it to the reactor, and raise the temperature to 80°C; then accurately weigh 9kg of polyoxysilane, 2kg of aluminum stearate, and 2kg of sodium tripolyphosphate into the reactor respectively, and continue Raise the temperature and keep the material temperature at 90°C and stir for 30 minutes; then add 1kg of carboxymethylcellulose, 1.5kg of disodium EDTA, and 12kg of Tween 60 in sequence, and continue stirring at a constant temperature of 90°C for 60 minutes; make up the remaining deionized water to 100kg, continue stirring for 20 minutes and then cool to room temperature to obtain the required defoamer.

Embodiment 3

[0031] In the caramel color production process of normal pressure reaction, 0.005% of the defoamer (based on raw material dry basis) is pre-added in the raw materials, and when the material is heated to 90°C, 0.01% of the defoamer (based on raw material) is added again. on a dry basis).

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Abstract

The invention relates to a defoaming agent for products having the caramel color, and a preparation method and application of the defoaming agent for the products having the caramel color. The defoaming agent comprises the following raw materials in percentage by weight: 9% of polyoxy oxosilane, 2% of aluminium stearate, 1% of sodium carboxymethylcellulose, 2% of sodium tripolyphosphate, 1.5% of disodium EDTA, 12% of Tween 60, and 72.5% of deionized water. The defoaming agent disclosed by the invention has the advantages of being good in defoaming effect, small in use amount, safe and capable of not influencing the appearance quality of the products having the caramel color.

Description

technical field [0001] The invention relates to the field of caramel color production, in particular to a defoamer for caramel color, a preparation method and an application. Background technique [0002] Caramel color is a food additive obtained from food-grade carbohydrates through caramelization or Maillard reaction. The production process needs to be carried out smoothly under high temperature and (or) pressure. Because the material will generate a large amount of gas under high temperature conditions and cause the material to rise, if the process is not controlled by a suitable defoamer, it may cause the material to overflow the tank and endanger the personal safety of production workers. The common method to prevent the tank from overflowing is to leave room for the material to rise in advance, and put in as little raw material as possible each time to ensure that the material will not overflow the tank during the heating process, which will lead to a sharp drop in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D19/04C09B61/00
Inventor 伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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