Foam control in food
A foam control agent, food technology, applied in food science, food ingredients as anti-foam agents, etc., can solve problems such as unpopularity
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[0037] 24 reactions were performed in individual mini-reactors under nitrogen. Each reactor contained a glass insert and a removable polyetheretherketone (PEEK) stir bar. Each reactor was dried in a vacuum oven at 125°C. Table 2 lists 24 reactions including the starting alcohol charged to the reactor and the monoglycidyl ether adducts and diglycidyl ether adducts produced by the reactions. As used in Table 2, R 1 is n-butyl, and R 2 For 2-ethylhexyl. Add 10 mmol of the starting alcohol of one entry of Table 2 to the corresponding glass insert by pipette under nitrogen. The amount of alcohol is 0.359 to 2.237 ml. Potassium hydride (1 mmol, 40 mg) was introduced into each vial, and the mixture was stirred until gas bubbling ceased. Then, 2-ethylhexyl glycidyl ether (10 mmol, 1.86 g) was added to the product with R 2 part), or n-butyl glycidyl ether (10 mmol, 0.91 g) was added to the product with R 1 part) in each glass insert. The temperature was increased to 100°C and ...
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