Biodegradable Foam Control Agents for Food Processing

Resolve Bottlenecks,
Find Innovative SolutionsGenerate Solutions

Solution Overview

Problem

Existing foam control agents in food manufacturing, such as ethylene oxide-based, propylene oxide-based, and silicone-based agents, are becoming disfavored due to their non-biodegradability and non-renewable sourcing, necessitating the development of biodegradable and renewably sourced alternatives.

Innovation Solution

A method using mono and diglycidyl ether adducts derived from hydroxyl group-containing compounds and epoxy compounds, combined with food compositions, to effectively control foam generation during food processing.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If traditional foam control agents (ethylene oxide-based, propylene oxide-based, silicone-based) are used, then foam generation is effectively controlled, but environmental sustainability deteriorates due to non-biodegradability and non-renewable sourcing

Engineering Contradiction:

Improvefoam control effectivenessVSAvoidenvironmental sustainability

Core Design Contradiction:

ReliabilityVSObject-affected harmful factors

Solution Approach 1:

The invention changes the chemical composition parameters of foam control agents by using glycidyl ether adducts of fatty acid esters instead of traditional ethylene oxide-based, propylene oxide-based, or silicone-based agents. This substitution maintains foam control effectiveness while improving biodegradability and renewable sourcing, directly resolving the contradiction between reliability and environmental sustainability

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The invention employs composite foam control agents comprising glycidyl ether adducts combined with fatty acid esters. These composite materials integrate the foam-control properties of glycidyl ethers with the biodegradability and renewable characteristics of fatty acid esters, achieving both effective foam control and environmental sustainability

Inventive Principle:

Principle #40Composite materials

2Ease of manufacture

If mechanical methods are used for foam management, then no additional chemicals are introduced, but foam control effectiveness remains limited

Engineering Contradiction:

Improveprocess simplicityVSAvoidfoam control effectiveness

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The invention introduces glycidyl ether adducts of fatty acid esters as intermediary substances that mediate between the mechanical mixing process and foam control. These agents act as surfactants that reduce surface tension and prevent foam formation, significantly improving foam control effectiveness beyond what mechanical methods alone can achieve, while maintaining process simplicity

Inventive Principle:

Principle #24Intermediary (Mediator)

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The described method significantly reduces foam generation in food processing, minimizing disruption and improving process flow by using biodegradable and renewable foam control agents.

Implementation Method 1

the foam control agent comprising at least one of the following mono glycidyl ether adducts and diglycidyl ether adducts

Methodology Applied

Scientific EffectSurface tension reduction: Surfactant

Data Source

PatentEP3764816B1Foam control in food

Publication Date: 2026.01.28 DOW GLOBAL TECHNOLOGIES LLC

AI summary

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.