Reference

Stabilizer for frozen foamed emulsions

Stabilizer for frozen foamed emulsions. Trumbetas, Jerome Francis; Sims, Rex; Fioriti, Joseph Anthony (General Foods Corp., USA). Eur. Pat. Appl. EP 86032 A2 17 Aug 1983, 18 pp. DESIGNATED STATES: R: AT, DE, FR, GB, IT, SE. (English). (European Patent Organization). CODEN: EPXXDW. CLASS: IC: A23G009-02; A23G009-20; A23L001-34.Some commonly used reagents like 1323-39-3 and 9005-67-8 are used in this experiment. APPLICATION: EP 83-300058 6 Jan 1983. PRIORITY: US 82-345873 4 Feb 1982. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) A protein stabilizer for edible, frozen foamed emulsions is prepd. by drying the protein together with an emulsifying agent. Thus, 200 g soybean protein isolate was slurried in 2 L water at 50°, adjusted to pH 7 with NaOH, and treated with 45.6 g Polysorbate 60 [9005-67-8]. Then 200 g sucrose was added and the mixt. was spray dried. Then 42.7 g of the dried material was dissolved in 452.8 g water and treated with a mixt. of sucrose 133.5, corn syrup 105.3, dextrose 6.5, vanilla 3.5, and vegetable gums 1.1 g, followed by a blend of 254.2 g hydrogenated coconut oil and 1.4 g lipophilic emulsifier. The mixt. was homogenized, whipped, and frozen. The freeze-thaw stability of the emulsion was improved by the protein-emulsifier compn. .

Defoamers

Defoamers. (Mitsui Toatsu Chemicals, Inc., Japan). Jpn. Kokai Tokkyo Koho JP 58180208 A2 21 Oct 1983 Showa, 7 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: B01D019-04. APPLICATION: JP 82-60893 14 Apr 1982. DOCUMENT TYPE: Patent CA Section: 46 (Surface Active Agents and Detergents) Defoamers contain sugar fatty esters, sugar alc. fatty esters, or dehydrated cyclic sugar alc. fatty esters, fatty acid salts, and optionally glycerol and/or propylene glycol fatty esters. Thus, an aq. 0.25% saponin soln. contg. 0.In this experiment, several chemicals are used like 25496-72-4 and 1323-39-3 05% defoamer consisting of a sucrose tallow fatty acid ester and a tallow fatty acid Na salt in ratio had foaming power 15 mm (immediately after) and 10 mm (after 5 min), compared to 220 and 195, resp., in the absence of the defoamer. .