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...
Patent
1995-09-07
1997-06-10
Pratt, Helen
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...
426658, 426662, A23L 103
Patent
active
056373376
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to an antifoaming agent for food and also to a material for food containing the same.
BACKGROUND ART
With respect to an antifoaming agent for food, mostly a liquid-type agent mainly composed of silicone resin and a powder-type or a liquid-type agent mainly composed of hydrogenated oil or glycerol fatty acid ester have been used (refer, for example, to Japanese Laid-Open Patent Publication Hei-04/20,257).
With regard to the use of the antifoaming agent, a method wherein the agent is added during the steps of manufacturing the food and one in which it is previously added to the food materials have been employed. When the latter method is used, there is a disadvantage in that the liquid-type antifoaming agent is hard to use in case the food material is powdery and that the agent of a powder type mainly composed of hydrogenated oil or glycerol fatty acid ester has a bad dispersibility in water and exhibits almost no antifoaming ability at ambient temperature. The inventors of this invention have conducted an extensive study for an antifoaming agent which is powdery, exhibits a good dispersibility in water and is able to be expected to have a satisfactory antifoaming effect even at ambient temperature and have achieved this invention.
DISCLOSURE OF THE INVENTION
This invention is characterized in that a straight chain fatty acid glycerol monoester, lecithin and an agent for improving water dispersibility are mixed (adsorbed) with powdery dextrin.
Suitable "agent for improving water dispersibility" are polyglycerol poly-ricinoleates, sucrose fatty acid esters, sorbitan fatty acid esters and octenylsuccinic acid-starch and, more preferably, polyglycerol poly-ricinoleates.
Preferred "straight chain fatty acid glycerol monoesters" are C.sub.14 -C.sub.22 saturated or unsaturated straight chain glycerol esters or a mixture of any of them such as the monoglycerides made from hydrogenated tallow oil, an oleic acid monoglyceride and the monoglycerides made from hydrogenated fish oil. The amount of the monoglyceride contained in the straight chain fatty acid monoester is not necessarily high but it is possible to use an amount of about 40-60%, for example.
"Powdery dextrin" includes that which is commonly used and, of such a type, porous dextrin is preferred in terms of adsorb ability.
Suitable "lecithin" includes natural ones such as soybean lecithin, egg yolk lecithin, etc. as well as synthetic ones.
If necessary, the powdery antifoaming agent for food may contain antifoaming components such as lower fatty acid (having about 6-12 carbons) diglycerides and silicone resin; diluents such as edible fat/oil; and various types of sugars such as maltose and glucose for improving the fluidity of the powder.
Straight chain fatty acid glycerol monoester, lecithin and an agent for improving the water dispersibility are mixed, dissolved and adsorbed with dextrin to give a powder whereupon an antifoaming agent exhibiting good water dispersibility and being apt to give antifoaming ability even at ambient temperature is obtained. In the case of an antifoaming agent for the step of manufacturing food made from soybean milk and egg white powder, the antifoaming effect can be further promoted when an inorganic salt (preferably, calcium carbonate, magnesium carbonate, tricalcium phosphate, etc.) is compounded with the above-mentioned components.
Adsorption of the straight chain fatty acid glycerol monoester, lecithin and the agent for improving the water dispersibility with the powdery dextrin is carried out as follows. Thus, when the straight chain fatty-acid glycerol monoester, lecithin and the water dispersibility improving agent in a liquid state are used, all of the components except for dextrin are homogeneously mixed followed by mixing with dextrin. When the straight chain fatty-acid monoester, lecithin and the water-dispersibility-improving agent which is a solid or a paste at ambient temperature are used, they are dissolved by heating to mix them homogeneously followed by mixing this
REFERENCES:
patent: 4143170 (1979-03-01), Finucane et al.
Takenawa Seishi
Ueda Mikio
Fujisawa Pharmaceutical Co. Ltd.
Pratt Helen
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