| 摘要 |
PURPOSE:To prepare a defoaming agent for food, having high effectivity and no legal restriction, by emulsifying a yolk oil in the form of O/W-type emulsion, and drying the emulsion. CONSTITUTION:An aqueous raw material (e.g. liquid whole egg added with an emulsifier such as casein soda, etc.) is put into a mixer, and stirred at high speed under slow addition of yolk oil to emulsify the yolk oil in the form of an O/W-type emulsion. The emulsion is dried by spray-drying, freeze-drying, etc. to obtain the objective defoaming agent. The amount of the yolk oil is preferably about 1-50pts. per 100pts. of the total solid content of the aqueous raw material. |
