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...
Reexamination Certificate
2006-02-21
2006-02-21
Paden, Carolyn (Department: 1761)
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...
C426S590000, C426S637000, C426S615000, C426S658000, C516S187000, C516S113000, C516S132000, C516S134000
Reexamination Certificate
active
07001634
ABSTRACT:
The present invention relates to a process for suppressing the foaming of an aqueous system which involves combining water and at least one defoamer composition which has a hydroxyl equivalent molecular weight of at least 4000 Da and a cloud point less than or equal to 30° C. in 1% aqueous solution.The high hydroxyl equivalent molecular weight defoamers of the present invention exhibit excellent defoaming properties at a low cloud point. Additionally, defoamers of the present invention exhibit defoaming properties which are better than those of defoamers having the same cloud point which are based on polyoxyalkylene copolymers prepared in the presence of potassium hydroxide.The superior defoaming properties of the defoamers of the present invention are particularly useful in the manufacture or processing of food items.
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Bayer Materialscience LLC
Gil Joseph C.
Mrozinski, Jr. John E.
Paden Carolyn
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