Foam control in food

A foam control agent, food technology, applied in food science, food ingredients as anti-foam agents, etc., can solve problems such as unpopularity

Pending Publication Date: 2020-04-17
DOW GLOBAL TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these existing foam control agents

Method used

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  • Foam control in food
  • Foam control in food
  • Foam control in food

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[0037] 24 reactions were performed in individual mini-reactors under nitrogen. Each reactor contained a glass insert and a removable polyetheretherketone (PEEK) stir bar. Each reactor was dried in a vacuum oven at 125°C. Table 2 lists 24 reactions including the starting alcohol charged to the reactor and the monoglycidyl ether adducts and diglycidyl ether adducts produced by the reactions. As used in Table 2, R 1 is n-butyl, and R 2 For 2-ethylhexyl. Add 10 mmol of the starting alcohol of one entry of Table 2 to the corresponding glass insert by pipette under nitrogen. The amount of alcohol is 0.359 to 2.237 ml. Potassium hydride (1 mmol, 40 mg) was introduced into each vial, and the mixture was stirred until gas bubbling ceased. Then, 2-ethylhexyl glycidyl ether (10 mmol, 1.86 g) was added to the product with R 2 part), or n-butyl glycidyl ether (10 mmol, 0.91 g) was added to the product with R 1 part) in each glass insert. The temperature was increased to 100°C and ...

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Abstract

A method for controlling foam comprising providing food composition comprising a foam control agent and a foodstuff, the foam control agent comprising a Mono glycidyl ether adduct or a Diglycidyl ether adduct. A composition useful for foam control comprising a mono glycidyl ether adduct, a diglycidyl ether adduct or combination thereof.

Description

Background technique [0001] The process of making food products can sometimes cause unwanted foaming. Mechanical methods of foam management have limited effectiveness. Instead, foam control agents are added to the manufacturing process to reduce foam generation. For food and pharmaceutical applications, traditional foam control agents include ethylene oxide-, propylene oxide-, and polysiloxane-based agents. However, these existing foam control agents have become unpopular in the food industry. There is a need for biodegradable and renewably sourced foam control agents. Contents of the invention [0002] A first aspect of the present invention is a method of controlling foam comprising providing a food composition comprising a foam controlling agent comprising at least one of the following: monoglycidyl ether adduct or di Glycidyl ether adducts: [0003] [0004] [0005] [0006] [0007] [0008] where R 1 is n-butyl, and where R 2 is 2-ethylhexyl; and...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L19/10A23L19/12
CPCA23L19/10A23L19/12A23L29/035A23V2002/00A23V2200/204
Inventor S·W·金C·H·康明斯M·L·图尔齐因斯基陈雪
Owner DOW GLOBAL TECH LLC
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