Antifoaming agent

A defoamer, industrial technology, applied in the field of food additives, can solve the problems of reducing the repulsion of lard oil beads, poor defoaming ability of defoamers, unsuitable conditions of use, etc., to achieve huge market potential, not easy to deteriorate and sour, use The effect of a wide temperature range

Inactive Publication Date: 2019-01-11
金福珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem mainly solved by the present invention is: aiming at the problem that the defoaming agent used in traditional monosodium glutamate production has poor defoaming ability, and the use conditions cannot completely match with the fermentation conditions of monosodium glutamate, resulting in low yield of monosodium glutamate, a kind of diethyl alcohol etc. Compounding of modified liquid lard and modified hydrophobic white carbon black, supplemented with Tween-80 and other surfactants to prepare a special defoamer for monosodium glutamate fermentation industry
The invention utilizes the modified hydrophobic white carbon black particles to reduce the repulsive force between the lard oil beads and the foam liquid film, and helps the oil beads to reach the surface of the liquid film more easily, thereby achieving the purpose of shortening the defoaming time and improving the defoaming performance, effectively Solved the problem of poor defoaming ability of defoamers used in traditional MSG production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Take 3mL of ethylene glycol, 10g of sodium chloride, and 8g of sucrose in turn, and pour them into a flask filled with 200mL of lard. At a temperature of 140°C and a rotation speed of 300r / min, stir and react at a constant temperature for 2 hours. Then remove the floating lard solidified on the surface to obtain modified liquid lard; measure 180mL of the above-mentioned modified liquid lard, pour it into a flask, preheat it to 120°C, and then add 20mL successively with a mass fraction of 70 % formic acid, 40mL mass fraction of 30% hydrogen peroxide solution, at a temperature of 140°C and a rotation speed of 400r / min, stir and react at a constant temperature for 3h, discharge, stand still, separate and remove the water layer, and collect the organic oil layer mixture , set aside; Weigh 10g of white carbon black and 200g of n-octanol in turn, pour them into a three-necked flask with a reflux device, and then transfer the flask to a magnetic stirrer with a digital display, ...

example 2

[0020]Take 4mL of ethylene glycol, 12g of sodium chloride, and 9g of sucrose in turn, pour them into a flask filled with 250mL of lard, and stir at a constant temperature for 3 hours at a temperature of 160°C and a rotation speed of 400r / min. Then remove the floating lard solids on the surface to obtain modified liquid lard; measure 190mL of the above-mentioned modified liquid lard, pour it into a flask, preheat it to 130°C, and then add 25mL successively with a mass fraction of 72 % formic acid, 50mL mass fraction of 30% hydrogen peroxide solution, at a temperature of 145°C and a rotation speed of 450r / min, stir and react at a constant temperature for 4h, discharge the material, let it stand, separate and remove the water layer, and collect the mixed liquid of the organic oil layer , set aside; Weigh 20g of white carbon black and 210g of n-octanol successively, pour them into a three-necked flask with a reflux device, and then transfer the flask to a magnetic stirrer with a di...

example 3

[0023] Take 5mL of ethylene glycol, 15g of sodium chloride, and 10g of sucrose in turn, pour them into a flask filled with 300mL of lard, and stir at a constant temperature for 4 hours at a temperature of 180°C and a speed of 500r / min. After the stirring is completed, let it stand Cool, and then remove the solidified lard floating on the surface to obtain modified liquid lard; measure 200mL of the modified liquid lard obtained above, pour it into a flask, preheat to 140°C, and then add 30mL of 75% Formic acid, 60mL mass fraction of 30% hydrogen peroxide solution, at a temperature of 150°C and a rotational speed of 500r / min, stirred and reacted at a constant temperature for 5h, discharged, left to stand, separated and removed the water layer, and collected the mixed liquid of the organic oil layer. Standby; Weigh 30g of white carbon black and 220g of n-octanol in sequence, pour them into a three-necked flask with a reflux device, and then transfer the flask to a magnetic stirrer...

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PUM

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Abstract

The invention discloses an antifoaming agent and belongs to the technical field of food additives. Ethylene glycol, sodium chloride, sucrose and lard are mixed so that a lard solidifying point is reduced, and formic acid and hydrogen peroxide epoxy-modify the lard so that the storage stability is improved. N-butyl alcohol modifies the white carbon black so that modified hydrophobic white carbon black is prepared. The modified lard, the modified hydrophobic white carbon black and Tween 80 as a surfactant are uniformly mixed and deionized water is added dropwisely added into the mixture so thata uniform emulsion is obtained and is an antifoaming agent special for monosodium glutamate fermentation. The modified hydrophobic white carbon black particles reduce the repulsive force between the lard oil beads and the foam liquid film and help the oil beads to reach the surface of the liquid film more easily so that the defoaming time is shortened and the defoaming performances are improved. The antifoaming agent solves the problem that the traditional antifoaming agent for monosodium glutamate production has poor defoaming ability.

Description

technical field [0001] The invention discloses a defoamer, which belongs to the technical field of food additives. Background technique [0002] Glutamic acid is the variety with the largest amino acid yield in the world. Sodium glutamate prepared from glutamic acid has the molecular formula C5H8NO4Na, commonly known as monosodium glutamate. Japan began to produce monosodium glutamate in 1910. It is mainly produced by hydrolysis of wheat gluten (gluten protein). Switch to microbial fermentation for large-scale production. The fermentation process of monosodium glutamate belongs to aerobic fermentation, and a large number of air bubbles are generated during the process. The generation of air bubbles will reduce the yield, inhibit the respiration of the bacteria, and reduce the acid production rate of the bacteria. Defoamers are the most economical and easiest way to suppress foam. The defoamers used in the production of monosodium glutamate usually include vegetable oil def...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D19/04A23L27/22
CPCA23L27/22B01D19/0404B01D19/0454
Inventor 不公告发明人
Owner 金福珍
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