Foam control
By using a foam control agent that combines the product of the Gerbert reaction with solvents, surfactants, and emulsifiers, the problem of poor foam control in the food industry has been solved, and effective limitation and elimination of foam during food processing has been achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- DOW GLOBAL TECHNOLOGIES LLC
- Filing Date
- 2019-02-12
- Publication Date
- 2026-05-26
Smart Images
Figure BDA0002639343930000011 
Figure BDA0002639343930000021 
Figure BDA0002639343930000022
Abstract
Description
Background Technology
[0001] Processes used in food manufacturing sometimes result in the generation of unwanted foam. Mechanical methods for foam management have limited effectiveness. In other words, 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-based, propylene oxide-based, and silicone-based reagents. However, these existing foam control agents are becoming less popular in the food industry. There is a need for foam control agents that are biodegradable and of renewable origin. Summary of the Invention
[0002] A method for controlling foam includes providing a food composition comprising a foam control agent and food, said foam control agent comprising a composition as shown in formula (1).
[0003]
[0004] Wherein R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyl, tridecyl, or tetradecyl, and m is 1 to 14; and the food composition is processed.
[0005] A food composition comprising food and a foam control agent, said foam control agent comprising a composition as shown in formula (1).
[0006]
[0007] Where R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyl, tridecyl, or tetradecyl, and m is 1 to 14. Detailed Implementation
[0008] This disclosure describes methods for controlling foam. The methods described herein are specifically relevant to food processing applications. Foam can be generated at various stages of the production process during food processing. Foam is caused by the presence of surfactants such as proteins, fatty acids, and sugars when aeration is performed during processing (e.g., by mechanical agitation, mixing, washing, extraction, stirring, spraying, etc.). Foam can impair food processing in many different ways and can significantly disrupt the processing flow. The methods described herein are effective in limiting the amount of foam generated in food processing applications compared to similar food processing methods that do not use them. Without being theoretically limited, the methods of this disclosure are expected to have the following characteristics: (1) limiting the amount of foam generated in food processing (also known as antifoaming agents) and (2) minimizing or eliminating the generated foam (also known as defoaming agents). As is known in the art, food compositions and foam control agents are combined, for example, by mixing.
[0009] The method described herein includes providing a foam control agent to food. The foam control agent comprises the composition shown in formula (1):
[0010]
[0011] Wherein R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyl, tridecyl, or tetradecyl, and
[0012] m is 1 to 14;
[0013] The composition of formula (1) is an alcohol, which is a product of the Guerbet reaction, a reaction that converts aliphatic primary alcohols into β-alkylated alcohols. The synthesis of these alcohols is described in the experimental section. Formula (1) has a composition of C6 to C6. 32 2-Ethylhexanol and 2-propylheptanol are examples of compositions having the definition of formula (1), and both are available from Sigma Aldrich. The foam control agent optionally also includes a solvent, a surfactant, an emulsifier, or a combination thereof. The foam control agent contains from 0.5% by weight to 100% by weight of the composition of formula (1).
[0014] Alternatively, the foam control agent contains 5% to 100% by weight of a composition of formula (1). Alternatively, the foam control agent contains 10% to 100% by weight of a composition of formula (1). Alternatively, the foam control agent contains 15% to 100% by weight of a composition of formula (1). Alternatively, the foam control agent contains 20% to 100% by weight of a composition of formula (1). Alternatively, the foam control agent contains 25% to 100% by weight of a composition of formula (1). Alternatively, the foam control agent contains 30% to 100% by weight of a composition of formula (1).
[0015] Choose an optional solvent contained in the foam control agent to suit the composition of dissolving or dispersing (1). Such solvents include hydrocarbons (both aromatic and aliphatic) and oxidizing solvents (alcohols, ketones, aldehydes, ethers, glycol ethers, esters and glycol ether esters).
[0016] Choose optional surfactants or emulsifiers contained in the foam control agent to suit the purpose of improving the wettability of the foam control agent to food, or to form an emulsion having a composition of formula (1). The amount of optional surfactants or emulsifiers is in the range of 0.1% to 30% by weight of the composition of formula (1).
[0017] The surfactant or emulsifier may be anionic, cationic, or nonionic. Examples of suitable anionic surfactants or emulsifiers are alkali metal, ammonium, and amine soaps; the fatty acid portion of such soaps preferably contains at least 16 carbon atoms. Soaps can also be formed "in situ"; in other words, fatty acids can be added to the oil phase and basic materials can be added to the aqueous phase.
[0018] Other examples of suitable anionic surfactants or emulsifiers are alkali metal salts of alkyl-aryl sulfonic acids, sodium dialkyl sulfosuccinate, sulfated or sulfonated oils (e.g., sulfated castor oil); sulfonated tallow and alkali metal salts of short-chain petroleum sulfonic acids.
[0019] Suitable cationic surfactants or emulsifiers are salts of long-chain primary, secondary, or tertiary amines, such as oleamide acetate, hexadecylamine acetate, di-dodecylamine lactate, aminoethyl-aminoethyl stearamide acetate, dilauroyltriethylenetetramine diacetate, 1-aminoethyl-2-heptadecenylimidazoline acetate; and quaternary salts, such as hexadecylpyridinium bromide, hexadecylethylmorpholinium chloride, and diethylbis(dodecyl)ammonium chloride.
[0020] Examples of suitable nonionic surfactants or emulsifiers include condensation products of high-carbon-number fatty alcohols with ethylene oxide, such as the reaction product of oleyl alcohol with 10 ethylene oxide units; condensation products of alkylphenols with ethylene oxide, such as the reaction product of isooctylphenol with 12 ethylene oxide units; condensation products of high-carbon-number fatty acid amides with 5 or more ethylene oxide units; polyethylene glycol esters of long-chain fatty acids, such as tetraethylene glycol monopalmitate, hexaethylene glycol monolaurate, nonethylene glycol monostearate, nonethylene glycol dioleate, tridecylethylene glycol monoarachidate, triethylene glycol monosorbate, tridecylethylene glycol disorbate, and polyols with higher carbon number fatty acids, such as sorbitan tristearate. Ethylene oxide condensation products of esters, high-carbon fatty acid esters of polyols, and their anhydrides (mannitol anhydride, referred to as Mannitan, and sorbitan, referred to as Sorbitan), such as glyceryl monopalmitate reacted with 10 molecules of ethylene oxide, pentaerythritol monooleate reacted with 12 molecules of ethylene oxide, sorbitan monostearate reacted with 10-15 molecules of ethylene oxide, and mannitol monopalmitate reacted with 10-15 molecules of ethylene oxide; long-chain polyethylene glycols, such as methoxy polyethylene glycol 550 monostearate (550 refers to the average molecular weight of the polyethylene glycol ether), in which one hydroxyl group is esterified with a high-carbon fatty acid and the other hydroxyl group is etherified with a low-molecular-weight alcohol. Combinations of two or more of these surfactants may be used; for example, cationic surfactants may be blended with nonionic surfactants, or anionic surfactants may be blended with nonionic surfactants.
[0021] Foam control agents may also contain one or more additives. Examples of additives include ethylene oxide / propylene oxide block copolymers, butane oxide / propylene oxide block copolymers, ethylene oxide / butane oxide block copolymers, waxes, or silicone-based materials.
[0022] The “food composition” described herein is a combination of a foam control agent and a food. The food is a potato derivative or a beet derivative, or a combination thereof. As used herein, “derivative” means processed food. Examples of such methods include washing, slicing, fermentation, grinding, crushing, peeling, and mixing. The beet derivative is preferably a sugar beet derivative. The food may be pre-processed according to one or more processing steps prior to the addition of the foam control agent. Alternatively, the food may be washed between processing steps, allowing the foam control agent to be added separately during one or more processing steps.
[0023] The foam control agent is added to the food in a sufficient amount to achieve the foam control level required for the process. It should be recognized that different food processing techniques result in different levels of foam generation, and therefore, different amounts of foam control agent are required to achieve the desired results. The amount of foam control agent added to the food is measured as a percentage of the combined weight of the foam control agent and the food (total weight of the food composition), wherein the amount of foam control agent is from 0.01% to 5% by weight of the total weight of the food composition, preferably from 0.1% to 1% by weight.
[0024] Example
[0025] Mixed C8-C 10 Synthesis of Guerbert alcohol:
[0026] A 2 wt% sodium hydroxide solution in water (50 mL) was transferred under vacuum to a 300 mL Parr reactor. Pentanal (48.2 g, 0.56 mol) and butyraldehyde (40.4 g, 0.56 mol) were then premixed and added to the reactor. The reactor was pressurized with nitrogen and rapidly stirred (900 rpm) while being heated to 120 °C. After reaching the temperature, the reaction mixture was stirred continuously for two hours, thereby inducing C8-C... 10 Formation of the enal intermediate. The C8-C intermediate was formed under five nitrogen pressurization-venting-vacuum cycles. 10 Enal intermediate containing 25g Nickel 5887-200 catalyst ( A 500 mL syringe containing Nickel 5887-200 catalyst (purchased from Grace Catalyst Technologies) was added to the reactor. During addition, the reaction was controlled at approximately 25°C and 1000 rpm. The hydrogen control pressure (500 psig) and time zero were determined as the temperature gradually rose to the desired set point. Hydrogenation was carried out at 150°C and 500–750 psig. The reaction was considered complete once hydrogen consumption ceased. At the end of the process, the C8–C10 Guerbert alcohol product was discharged and filtered to remove catalyst particles. This Guerbert alcohol mixture was tested as a foam control agent without purification (Example 5).
[0027] Refined blend of C8-C 10 Gerbert alcohol to obtain C9 Gerbert alcohol
[0028] The mixed C8-C prepared as described above was distilled under vacuum using a rotary distillation column at a reflux ratio of approximately 10. 10 A sample of Gelbert alcohol was distilled from a mixture of C9 Gelbert alcohol (2-ethylheptan-1-ol and 2-propylhexan-1-ol). This mixture was used as a foam control agent in testing (Example 2).
[0029] Example 1. 2-Ethyl-1-hexanol (C8 Guerbert alcohol) is commercially available from Sigma-Aldrich.
[0030] Example 2. A mixture of C9 Guerbert alcohols prepared as described above.
[0031] Example 3. 2-Propylheptanol (C10 Guerbert alcohol) is commercially available from Evonik Company.
[0032] Example 4. 2-Butyl-1-octanol (C11 Guerbert alcohol) is commercially available from Sigma-Aldrich.
[0033] Example 5. A mixture of C8-C10 Guerbert alcohols prepared as described above.
[0034] Example 6. 2-Butyl-1-octanol (C11 Guerbert alcohol) and 2-ethyl-1-hexanol (C8 Guerbert alcohol) were mixed together at room temperature in a 1:1 weight ratio.
[0035] The following alcohols are used as comparative examples and are commercially available. Some of the comparative examples are branched alcohols, but not Guerbert alcohols. They can be used without further purification:
[0036] Comparative Example 1: 4-Methyl-2-pentanol obtained from Sigma-Aldrich.
[0037] Comparative Example 2: Benzyl alcohol obtained from Sigma-Aldrich.
[0038] Comparative Example 3: 2-Methyl-1-propanol obtained from Sigma-Aldrich.
[0039] Comparative Example 4: TMN alcohol and 2,6,8-trimethyl-4-nonanol obtained from Dow Chemical.
[0040] Foam control performance evaluation
[0041] Wash, peel, and slice the potatoes. Add 780g of sliced potatoes and 520g of deionized (DI) water to a kitchen food processor and process for 1 minute. This produces a potato slurry, which is then filtered through filter paper. The liquid is used to evaluate a foam control agent. This liquid is referred to as potato slurry.
[0042] Similarly, sugar beets are washed with water, peeled, and sliced. 780g of sliced sugar beets and 520g of DI water are added to a food processor and processed for 1 minute. A sugar beet slurry is produced, which is filtered through filter paper, and the liquid is used to evaluate a foam control agent. This liquid is referred to as sugar beet extract.
[0043] For each of the alcohols described in the examples and comparative examples, two samples were prepared. The first sample contained 0.5 g of the alcohol described in the corresponding example or comparative example and 99.5 g of potato juice to obtain 100 g of material for evaluation. The second sample contained 0.5 g of the alcohol described in the corresponding example or comparative example and 99.5 g of beet juice to obtain 100 g of material for evaluation. Two control samples were prepared. The first sample contained 100 g of potato juice without any alcohol. The second sample contained 100 g of beet juice without any alcohol.
[0044] The performance of guerbert alcohol as a foam control agent was evaluated using a jet tube test. A description of this test procedure is known in the literature and is incorporated herein by reference: N.Denkov, “Mechanisms of Foam Destruction by Oil-Based Antifoams,” Langmuir, 2004, 20(22), 9463-9505. The “foam control efficiency” of the material was evaluated by measuring its effect on foam height. 100 g of each liquid sample described above was individually added to a 1000 mL glass cylinder with a diameter of 5 cm. A vertical gas jet tube fitted with sintered glass frit was placed at the bottom of the cylinder, and air was blown in from the bottom. The airflow was controlled by an Ametek Lo-Flo 0-10 float meter set to 1. Foam height was recorded during the first 10 minutes after the airflow was applied. The experiment was stopped if the foam height reached 1000 mL within the first 10 minutes.
[0045] Tables 1 and 2 show the foam volumes of sugar beet extract and potato extract over time for example, comparative, and control samples, respectively. In the tables, examples are abbreviated as "ex." and comparative examples as "cp.". Foam volumes are expressed in mL. As shown in the tables, for both potato extract and sugar beet extract, the presence of Guerbert alcohol resulted in significantly lower foam content levels than in the comparative examples without Guerbert alcohol, where the foam volume reached at least 1000 mL within 5 minutes.
[0046] Table 1: Increase in foam volume (mL) of sugar beet juice over time
[0047] 0.5 minutes 1 minute 2 minutes 3 minutes 4 minutes 5 minutes 6 minutes 7 minutes 8 minutes 9 minutes 10 minutes control material 480 600 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 ex1 20 20 20 20 20 20 20 20 20 20 20 ex2 50 50 50 60 60 60 60 60 60 60 60 ex.3 100 80 80 80 60 60 60 60 60 60 60 ex4 200 220 310 410 450 400 350 350 350 350 350 ex.5 50 50 50 50 50 50 50 50 50 50 50 ex.6 140 150 220 250 250 250 300 300 300 300 300 cp.1 450 530 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 cp.2 500 580 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 cp.3 450 510 850 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 cp.4 350 430 710 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000
[0048] Table 2: Increase in foam volume (mL) of potato extract over time
[0049] 0.5 minutes 1 minute 2 minutes 3 minutes 4 minutes 5 minutes 6 minutes 7 minutes 8 minutes 9 minutes 10 minutes control material 320 600 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 ex1 90 90 100 100 100 100 120 120 120 120 120 ex2 330 360 410 410 410 410 410 390 390 390 390 ex.3 310 340 350 370 370 370 370 370 370 370 370 ex4 400 450 450 630 670 670 670 670 650 650 650 ex.5 300 350 410 350 370 370 370 370 370 370 370 ex.6 420 470 520 520 520 520 520 520 520 520 520 cp.1 550 580 750 820 870 >1000 >1000 >1000 >1000 >1000 >1000 cp.2 570 630 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 >1000 cp.3 440 510 650 750 840 >1000 >1000 >1000 >1000 >1000 >1000 cp.4 430 470 740 840 700 830 830 830 830 830 830
Claims
1. A method for controlling foam caused by proteins, fatty acids, and / or sugars, comprising: A food composition comprising a foam control agent and food is provided, wherein the foam control agent comprises a composition selected from 2-ethyl-1-hexanol, 2-ethylhept-1-ol, 2-propylhex-1-ol, and 2-propylheptanol; Processing the food composition, The food mentioned therein contains beet derivatives.
2. The method of claim 1, wherein the foam control agent contains 0.5% by weight to 100% by weight of the composition.
3. The method of claim 1, wherein the foam control agent contains 30% to 100% by weight of the composition.
4. The method according to any one of claims 1 to 3, wherein the amount of the foam control agent in the food composition is from 0.01% to 5% by weight.
5. The method according to any one of claims 1 to 3, wherein the amount of the foam control agent in the food composition is from 0.1% to 1% by weight.
6. The method according to any one of claims 1 to 3, wherein the foam control agent further comprises a solvent.
7. The method according to any one of claims 1 to 3, wherein the foam control agent further comprises a surfactant or an emulsifier.
8. The method according to any one of claims 1 to 3, wherein processing the food composition includes one or more of washing, slicing, fermenting, grinding, crushing, peeling, or mixing.
9. The method according to any one of claims 1 to 3, wherein the foam control agent further comprises an additive comprising ethylene oxide / propylene oxide block copolymer, butyl oxide / propylene oxide block copolymer, ethylene oxide / butyl oxide block copolymer, wax, or a silicone-based material.
10. The method according to any one of claims 1 to 3, wherein the composition is 2-ethylhexanol or 2-propylheptanol.
11. A food composition comprising: Food and foam control agents for controlling foam caused by proteins, fatty acids and / or sugars, said foam control agents comprising a composition selected from 2-propylhexyl-1-ol and 2-propylheptanol. The food mentioned therein contains beet derivatives.
12. The food composition of claim 11, wherein the amount of the foam control agent in the food composition is from 0.01% to 5% by weight.
13. The food composition according to claim 11 or 12, wherein the foam control agent further comprises a solvent.
14. The food composition according to claim 11 or 12, wherein the foam control agent further comprises an additive: an ethylene oxide block copolymer, a propylene oxide block copolymer, a butane oxide block copolymer, a wax, or a silicone-based material.
15. The food composition according to claim 11 or 12, wherein the composition is 2-propylheptanol.