Antifoam compositions for vegetable extracts

Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Foam stabilization or inhibiting foaming or gushing or...

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426590, 426594, 426597, A23L 238, A23F 316, A23F 524

Patent

active

051715953

ABSTRACT:
An antifoam for incorporation with a vegetable extract is prepared by reacting a vegetable oil with calcium and magnesium cations which may be derived from ash of a vegetable material in an aqueous alkaline environment. The antifoam may be itself incorporated with a vegetable extract or may be mixed with a carrier oil and incorporated with liquid or dry vegetable extracts to form a vegetable extract composition of the present invention. Particularly useful in practicing the invention are extract, oil and ash derived from tea and coffee. Further advantages, particularly in the case of tea, derive from aromatics which may be incorporated in the carrier oil by contacting the carrier oil with an aqueous tea essence.

REFERENCES:
patent: 2929716 (1960-03-01), Barch et al.
patent: 3100151 (1963-08-01), Breivik et al.
patent: 4293581 (1981-10-01), Hirsbrunner et al.
Sivetz, Coffee Processing Technology, vol. 2, 1963, The Avi Publishing Co., Inc.: Westport, Conn., pp. 122-123, 164-167, 175-182.
Swern, Bailey's Industrial Oil and Fat Products, 1964, Interscience Publishers: New York, p. 974.
Winton et al., The Structure and Composition of Foods, vol. IV, 1939, John Wiley & Sons, Inc.: New York, pp. 94-101, 109-111.

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