Foam control
阅读说明：本技术 泡沫控制 (Foam control ) 是由 陈雪 M·L·图尔齐因斯基 S·W·金 于 2019-02-12 设计创作，主要内容包括：一种用于控制泡沫的方法,其包含提供包含泡沫控制剂和食物的食品组合物,所述泡沫控制剂；并加工所述食品组合物。一种食品组合物,其包含食物和泡沫控制剂。(A method for controlling foam comprising providing a food composition comprising a foam control agent and a food, the foam control agent; and processing the food composition. A food composition comprising a food and a foam control agent.)
1. A method for controlling foam, comprising:
provided is a food composition comprising a foam control agent comprising a composition represented by formula (1) and a food
Wherein R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyltridecyl or tetradecyl, and
m is 1 to 14;
processing said food composition.
2. The method of claim 1, wherein the foam control agent contains 0.5 to 100% by weight of the composition as shown in formula (1).
3. The method of claim 1, wherein the foam control agent contains 30 to 100% by weight of the composition as shown in formula (1).
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 of any one of claims 1 to 5, wherein the foam control agent further comprises a solvent.
7. The method of claims 1-6, wherein the foam control agent further comprises a surfactant or emulsifier.
8. The method of any one of claims 1-7, wherein the food processing comprises one or more of washing, slicing, fermenting, grinding, crushing, peeling, or mixing.
9. The method of any one of claims 1-8, wherein the foam control agent further comprises an additive comprising an ethylene oxide/propylene oxide block copolymer, a butylene oxide/propylene oxide block copolymer, an ethylene oxide/butylene oxide block copolymer, a wax, or a silicone-based material.
10. The method of any one of claims 1 to 9 wherein the food comprises a potato derivative or a sugar beet derivative.
11. A food composition comprising:
food and a foam controlling agent comprising the composition as shown in formula (1)
Wherein R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyltridecyl or tetradecyl, and
m is 1 to 14.
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 any one of claims 11 to 12, wherein the foam control agent further comprises a solvent.
14. The food composition according to any one of claims 11 to 13, wherein the foam control agent further comprises the additives: ethylene oxide block copolymers, propylene oxide block copolymers, butylene oxide block copolymers, waxes, or silicone-based materials.
15. Food composition according to any one of claims 11 to 14, wherein the food comprises a potato derivative or a sugar beet derivative.
Background
The process used to make food sometimes results in the production of undesirable foam. The mechanical methods used for foam management have limited effectiveness. In other words, a foam control agent is added to the manufacturing process to reduce the generation of foam. For food and pharmaceutical applications, conventional foam control agents include ethylene oxide-based, propylene oxide-based, and silicone-based agents. However, these existing foam control agents become undesirable in the food industry. There is a need for foam control agents that are biodegradable and of renewable origin.
Disclosure of Invention
A method for controlling foam comprising providing a food composition comprising a foam control agent comprising a composition as shown in formula (1) and a food
Wherein R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, tridecyl or tetradecyl, and m is 1 to 14; and processing the food composition.
A food composition comprising a food and a foam controlling agent comprising a composition as shown in formula (1)
Wherein R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, tridecyl or tetradecyl, and m is 1 to 14.
Detailed Description
The present disclosure describes a method for controlling foam. The methods described herein are particularly relevant to food processing applications. During food processing, foam can be generated at various stages in the production process. When aeration (e.g., produced by mechanical agitation, mixing, washing, extraction, stirring, spraying, etc.) is performed during processing, foaming is caused by the presence of surface active substances such as proteins, fatty acids, and sugars. Foam impairs the food processing in many different ways and greatly disturbs the process flow. The methods described herein are effective in limiting the amount of foam produced in food processing applications as compared to similar food processing that does not use the methods described herein. Without being limited by theory, it is contemplated that the methods of the present disclosure have the following features: (1) limiting the amount of foam generated in food processing (also known as anti-foaming agents) and (2) minimizing or eliminating foam generated (also known as anti-foaming agents). As known in the art, the food composition and the foam control agent are combined, for example by mixing.
The methods described herein include providing a foam control agent to a food. The foam control agent comprises a composition represented by formula (1):
wherein R is methyl, ethyl, propyl, butyl, pentyl, hexyl, heptyl, octyl, nonyl, decyl, undecyl, dodecyltridecyl or tetradecyl, and
m is 1 to 14;
the composition of formula (1) is an alcohol, which is the reaction product of the Guerbet reaction (Guerbet reaction) which converts aliphatic primary alcohols to β -alkylated alcohols the synthesis of these alcohols is described in the experimental section, the composition of formula (1) is C6To C32. 2-ethylhexanol and 2-propylheptanol are examples of compositions having the definition of formula (1), and both are commercially available from Sigma Aldrich. The foam control agent optionally further comprises a solvent, surfactant, emulsifier, or combination thereof. The foam control agent contains 0.5 to 100% by weight of the composition of formula (1).
Alternatively, the foam control agent contains 5 to 100% by weight of the composition of formula (1). Alternatively, the foam control agent contains 10 to 100% by weight of the composition of formula (1). Alternatively, the foam control agent contains 15 to 100% by weight of the composition of formula (1). Alternatively, the foam control agent contains 20 to 100% by weight of the composition of formula (1). Alternatively, the foam control agent contains 25 to 100% by weight of the composition of formula (1). Alternatively, the foam control agent contains 30 to 100% by weight of the composition of formula (1).
The optional solvent contained in the foam control agent is selected to be suitable for the composition of the dissolved or dispersed type (1). Such solvents include hydrocarbons (both aromatic and aliphatic) and oxygenated solvents (alcohols, ketones, aldehydes, ethers, glycol ethers, esters, and glycol ether esters).
The optional surfactant or emulsifier contained in the foam control agent is selected to be suitable for improving the wettability of the foam control agent to food, or to form an emulsion of the composition having formula (1). The amount of optional surfactant or emulsifier is in the range of 0.1% to 30% by weight of the composition of formula (1).
The optional 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 moiety of such soaps preferably contains at least 16 carbon atoms. Soaps may also be formed "in situ"; in other words, the fatty acid may be added to the oil phase and the basic material added to the water phase.
Other examples of suitable anionic surfactants or emulsifiers are alkali metal salts of alkyl-aryl sulphonic acids, sodium dialkyl sulphosuccinates, sulphated or sulphonated oils (e.g. sulphated castor oil); alkali metal salts of sulfonated tallow and short chain petroleum sulfonic acids.
Suitable cationic surfactants or emulsifiers are salts of long-chain primary, secondary or tertiary amines, such as oleamide acetate, hexadecylamine acetate, didodecylamine lactate, the acetate of aminoethyl-aminoethyl stearamide, dilauroyl triethylenetetramine diacetate, 1-aminoethyl-2-heptadecenyl imidazoline acetate; and quaternary salts such as cetylpyridinium bromide, cetylethylmorpholinium chloride, and diethyldidodecylammonium chloride.
Examples of suitable nonionic surfactants or emulsifiers are condensation products of higher 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, nonaethylene glycol monostearate, nonaethylene glycol dioleate, tridecethylene glycol monoarachidate, ditridecylethylene glycol monobehenate, ditridecylethylene glycol dibehenate, higher fatty acid esters of polyhydric alcohols such as Sorbitan tristearate, higher fatty acid esters of polyhydric alcohols, and ethylene oxide condensation products of their internal anhydrides (mannitol anhydride, known as Mannitan, and sorbitol anhydride, known as Sorbitan), such as glycerol monopalmitate reacted with 10 molecules of ethylene oxide, pentaerythritol monooleate reacted with 12 molecules of ethylene oxide, Sorbitan monostearate reacted with 10 to 15 molecules of ethylene oxide, and mannitol monopalmitate reacted with 10 to 15 molecules of ethylene oxide; long chain polyethylene glycols in which one hydroxyl group is esterified with a higher carbon number fatty acid and the other hydroxyl group is etherified with a lower molecular alcohol, such as methoxypolyethylene glycol 550 monostearate (550 means the average molecular weight of the polyethylene glycol ether). Combinations of two or more of these surfactants may be used; for example, the cation may be blended with a non-ion, or the anion may be blended with a non-ion.
The foam control agent may also comprise one or more additives. Examples of additives include ethylene oxide/propylene oxide block copolymers, butylene oxide/propylene oxide block copolymers, ethylene oxide/butylene oxide block copolymers, waxes, or silicone-based materials.
As described herein, a "food composition" 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 a processed food. Examples of such methods include washing, slicing, fermenting, grinding, crushing, peeling, and mixing. The sugar beet derivative is preferably a sugar beet derivative (sugarbeet derivative). The food may be pre-processed according to one or more processing steps before the foam control agent is added. Alternatively, the food may be washed between processing steps, whereby the foam control agent is added separately during one or more of the processing steps.
The foam control agent is added to the food in a sufficient amount to achieve the desired level of foam control for the process. It will be appreciated 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 wt% of the total weight of the food composition, preferably from 0.1 to 1 wt% of the total weight of the food composition.
Examples of the invention
Mixed C8-C10Synthesis of guerbet alcohol:
a2 wt% solution of sodium hydroxide in water (50mL) was transferred by vacuum to a 300mL Parr reactor (Parr reactor). Valeraldehyde (48.2g, 0.56mol) and butyraldehyde (40.4g, 0.56mol) were then premixed and subsequently added to the reactor. The reactor was pressurized with nitrogen and stirred rapidly (900rpm) while heating to 120 ℃ and, after reaching temperature, the reaction mixture was stirred for two hours, causing C8-C10Formation of an enal intermediate. C with five nitrogen pressurization-venting-vacuum cycles8-C10The enal intermediate charge contained 25g
Refining of the mixed C8-C10Guerbet alcohol to obtain C9Guerbet alcohol
From mixture C prepared as described above using a rotating belt distillation column under vacuum at a reflux ratio of about 108-C10Sample distillation of Guerbet alcohol C9A mixture of Guerbet's alcohol (2-ethylheptan-1-ol) and 2-propylhexan-1-ol (2-propylhexan-1-ol)). The mixture was tested as a foam control agent (example 2)
Example 1. 2-ethyl-1-hexanol (C8 guerbet alcohol) commercially available from sigma aldrich.
Example 2C 9 guerbet alcohol mixture prepared as described above.
Example 3. 2-propylheptanol (C10 guerbet alcohol) commercially available from winning group Company (Evonik Company).
Example 4. 2-butyl-1-octanol (C11 guerbet alcohol) commercially available from sigma-aldrich.
Example 5C 8-C10 guerbet alcohol mixture prepared as described above.
Example 6.2-butyl-1-octanol (C11 Guerbet alcohol) and 2-ethyl-1-hexanol (C8 Guerbet alcohol) were mixed together at room temperature in a 1:1 weight ratio.
The following alcohols were used as comparative examples and are commercially available. Some comparative examples are branched alcohols, but not guerbet alcohols. It can be used without further purification:
comparative example 1: 4-methyl-2-pentanol from sigma-aldrich.
Comparative example 2: benzyl alcohol from sigma aldrich.
Comparative example 3: 2-methyl-1-propanol from sigma aldrich.
Comparative example 4: TMN alcohol, 2,6, 8-trimethyl-4-nonanol available from the Dow Chemical company (Dow Chemical).
Evaluation of foam control Performance
The potatoes are washed with water, peeled and sliced. 780g of sliced potatoes and 520g of Deionized (DI) water were added to the kitchen food processor and processed for 1 minute. A potato slurry was produced, filtered through filter paper, and the liquid was used to evaluate the foam control agent. This liquid is called potato liquid.
Similarly, sugar beets are washed with water, peeled and sliced. 780g of sliced sugar beet and 520g of DI water were added to the food processor and processed for 1 minute. A sugar beet pulp is produced, which is filtered through filter paper and the liquid is used to evaluate the foam control agent. This liquid is known as sugar beet liquid.
For each of the alcohols described in the examples and comparative examples, two samples were prepared. The first sample contained 0.5g of the alcohol described in the corresponding example or comparative example and 99.5g of potato liquid to give 100g of the material for evaluation. The second sample contained 0.5g of the alcohol described in the corresponding example or comparative example and 99.5g of beet pulp to give 100g of the material for evaluation. Two control samples were prepared. The first sample contained 100g of potato liquid without any alcohol. The second sample contained 100g of beet pulp without any alcohol.
The performance of the guerbet alcohol as a foam control agent was evaluated using a jet pipe test. The description of this test procedure is known in the literature and is incorporated herein by reference: denkov, "mechanism of Foam Destruction by Oil-Based defoamers (mechanics of Foam Destruction by Oil-Based Antifoams)", "Langmuir (Langmuir) 2004, 20(22), 9463-. The "foam control efficiency" of a material was evaluated by measuring its effect on foam height. 100g of each of the liquid samples described above was added individually to a 1000mL glass cylinder 5cm in diameter. A vertical gas injection tube equipped with a sintered frit was placed at the bottom of the cylinder and air was blown from the bottom of the cylinder. The airflow is controlled by an Ametek Lo-Flo 0-10 floatameter set to 1. The foam height was recorded during the first 10 minutes after the air flow was applied. If the foam height reached 1000mL in the first 10 minutes, the experiment was stopped.
Tables 1 and 2 are the foam volumes of sugar beet juice and potato juice for the example, comparative example and control samples, respectively, as a function of time. In the tables, examples are abbreviated as "ex." and comparative examples are abbreviated as "cp.". The numerical unit of the foam volume is mL. As shown in the table, the presence of guerbet alcohol resulted in much lower levels of foam content for both potato liquor and sugar beet liquor than the comparative example without guerbet alcohol, with the foam volume reaching at least 1000mL within 5 minutes.
Table 1: increase in foam volume (mL) of sugar beet juice over time
0.5 minute
1 minute
2 minutes
3 minutes
4 minutes
5 minutes
6 minutes
7 minutes
8 minutes
9 minutes
10 minutes
Control substance
480
600
>1000
>1000
>1000
>1000
>1000
>1000
>1000
>1000
>1000
ex.1
20
20
20
20
20
20
20
20
20
20
20
ex.2
50
50
50
60
60
60
60
60
60
60
60
ex.3
100
80
80
80
60
60
60
60
60
60
60
ex.4
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
Table 2: increase in foam volume (mL) of potato liquid over time
0.5 minute
1 minute
2 minutes
3 minutes
4 minutes
5 minutes
6 minutes
7 minutes
8 minutes
9 minutes
10 minutes
Control substance
320
600
>1000
>1000
>1000
>1000
>1000
>1000
>1000
>1000
>1000
ex.1
90
90
100
100
100
100
120
120
120
120
120
ex.2
330
360
410
410
410
410
410
390
390
390
390
ex.3
310
340
350
370
370
370
370
370
370
370
370
ex.4
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
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