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Safe and efficient edible defoamer and preparation method thereof

A defoamer, high-efficiency technology, applied in the field of safe and efficient edible defoamer and its preparation, can solve the problems of restricting food production, processing efficiency, product promotion, application and development, increase of harmful substances, and many insoluble substances, so as to maintain the original Quality and taste, stable anti-foaming effect, good dispersion performance

Inactive Publication Date: 2016-11-30
CHONGQING YINGLONG CHEM PLANT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing production technology, commercially available polydimethylsiloxane emulsions and solid edible defoamers have disadvantages such as slow defoaming speed, poor foam suppression effect, large amount of insoluble substances, large amount of defoamers, and increased risk of harmful substances. , which seriously restricts the promotion, application and development of food production, processing efficiency and subsequent products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Add 18kg of hydrogen-containing silicone oil and 5kg of fumed silica into the reactor, stir and mix, heat to 250°C, react for 6 hours, cool the material to 40°C, add 3kg of polyoxypropylene glycerol under stirring to continue the stirring reaction After 4 hours, it was cooled to room temperature and transferred to the emulsification reactor. Under high stirring speed, add 69kg of water, 2kg of sodium carboxymethylcellulose, 1kg of Span, and 1.5kg of Tween into the emulsification kettle and carry out the emulsification reaction for 4 hours to obtain the product.

Embodiment 2

[0022] 12kg of hydrogen-containing silicone oil and 7kg of fumed silica were added to the reactor, after stirring and mixing, heating to 150°C, after 8 hours of reaction, the material was cooled down to 50°C, and 4kg of polyoxypropylene glyceryl ether was added under stirring to continue the stirring reaction After 3 hours, it was cooled to room temperature and transferred to the emulsification reactor. Under high stirring speed, add 60kg of water, 4kg of sodium carboxymethylcellulose, 2kg of Span, and 1kg of Tween into the emulsification kettle to perform emulsification reaction for 2 hours to obtain the product.

Embodiment 3

[0024] 13kg of hydrogen-containing silicone oil and 6kg of fumed silica were added to the reactor, after stirring and mixing, heating to 200°C, after 7 hours of reaction, the material was cooled to 45°C, and 4kg of polyoxypropylene glyceryl ether was added under stirring to continue the stirring reaction After 3.5 hours, it was cooled to room temperature and transferred to the emulsification reactor. Under high stirring speed, add 65kg water, 3kg sodium carboxymethyl cellulose, 1.5kg Span, 1.5kg Tween into the emulsification kettle and perform emulsification reaction for 3 hours to obtain the product.

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Abstract

The invention relates to a safe and efficient edible defoamer used in the food making process and a preparation method of the safe and efficient edible defoamer. The safe and efficient edible defoamer is fast in defoaming, few in insoluble substances and small in consumption. The defoamer comprises hydrogen silicone oil, fumed silica, polyoxypropylene glycerol ether, sodium carboxymethyl cellulose, tween, span and water. The preparation method includes: subjecting hydrogen silicone oil and fumed silica to reaction at the temperature of 150-250 DEG C for 6-8 hours prior to cooling to 40-50 DEG C, adding polyoxypropylene glycerol ether for continuous stirring reaction for 3-4 hours, and then adding water, sodium carboxymethyl cellulose, span and tween for 24-hour emulsion reaction to obtain a finished product. Defoaming rate of the defoamer is increased by 30-50% as compared with that of commercially available normal defoamer, usage is lowered by 50%, water insoluble matters after the defoamer is used are reduced, and heavy metal and arsenic content of the product is far lower than that of existing products.

Description

Technical field [0001] The invention belongs to the field of edible additives, and specifically relates to a safe and efficient edible defoaming agent used in a food preparation process and a preparation method thereof. Background technique [0002] When processing high-starch and high-sugar food raw materials, the material will produce a lot of foam. At this time, the material will overflow with the foam and cause waste and pollute the environment. When frying food, if the oil foams and overflows, it will cause injury or fire accidents; in soy products, Foam is also produced in the production process of canned food, condiments, beer, monosodium glutamate, milk powder, coffee, beverages, concentrated juice, sugar, and fermentation. These foams will affect the processing efficiency and effect, restricting the industrialization of food processing, so defoamers are widely used as food additives in the food processing industry. In food processing, the defoamers allowed in my country...

Claims

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Application Information

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IPC IPC(8): A23L29/00
Inventor 朱瑞罗志全刘云辉刘令辉
Owner CHONGQING YINGLONG CHEM PLANT
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