JP2011103842A - Defoaming agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a defoaming agent effectively inhibiting the foaming when producing a foodstuff, and also having a lasting defoaming effect. <P>SOLUTION: The defoaming agent is made of an emulsion having an average particle diameter of 0.1 to 0.5 μm, and the emulsion contains (A) an emulsifying agent having an HLB of 2 to 8, and (B) at least one kind selected from a polyglycerol fatty acid ester, lecithin, and a sucrose fatty acid ester. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an antifoaming agent comprising an emulsion obtained by combining a specific surfactant, lecithin and the like into micelles.

  Currently, various foods and drinks are processed and manufactured. A wide variety of raw materials are used for the production, and food and drink are made under a systemized manufacturing process.

  Such foods and drinks contain proteins and sugars as raw materials, and these components may generate bubbles in operations during the production process such as concentration and stirring. Such air bubbles may cause, for example, a spill (overflow) in the beverage production process, expedite exhaustion of the piping pump, or prevent filling of cans and bottles. Moreover, in processed foods, such as boiled food, it becomes a cause of a boiled dish and a koge, and the commercial value of processed food is reduced. Furthermore, bubbles generated during the production of fermented foods and tofu are a problem.

  Silicone is known as an antifoaming agent. However, silicone is insoluble in water and may adhere to the production container when used in the production of food and drink, and may not have its effect. In addition, it has a defoaming effect immediately after the preparation of the food and drink, but since the effect decreases with time, it has an antifoaming effect during the production of food and drink (immediately after addition), but at the end of the manufacturing process Has a problem that the defoaming effect is lost and bubbles are generated again. In addition, there is a defoaming effect immediately after the production of food and drink, but the defoaming effect is lost due to aging in the distribution process and sales process of food and drink, and bubbles are likely to occur at the stage when it reaches the consumer's hand. There was a problem that.

  Various antifoaming agents have been studied in order to prevent the continuous generation of bubbles after the completion of food and drink from the time of food production.

  Specifically, a liquid antifoaming agent for foods (Patent Document 1) characterized by containing lecithin and / or an inorganic carrier in addition to a lower fatty acid diglyceride, and an emulsifier having an HLB value of 7 or less. A method for producing a defoamer for beverages, comprising emulsifying and dispersing an emulsifier having a value of 10 or more to obtain a water-dispersed emulsion, and then heat-treating the water-dispersed emulsion in a temperature range higher than 80 ° C. (Patent Document 2), an antifoaming agent for beverages (Patent Document 3), comprising at least one polyglycerin fatty acid ester having a polymerization degree of glycerin of 6 or more and an HLB value of 7 or less, Antifoaming agent (Patent Document 4) containing polyglycerin fatty acid ester having specific properties as an active ingredient, oil in O / W type emulsion emulsified and dispersed oil-soluble sucrose fatty acid ester A method for producing a water-dispersible oil-containing preparation (Patent Document 5), one or more diglycerides having 14 to 24 carbon atoms, and a sucrose fatty acid, An antifoaming agent for foods characterized by comprising an ester or / and a polyglycerin fatty acid ester as an essential component (Patent Document 6), an antifoaming agent comprising a polyglycerin fatty acid ester as an active ingredient, The polyglycerin fatty acid ester in which the polyglycerin fatty acid ester constituting the polyglycerin fatty acid ester has an average degree of polymerization of 4 to 12, 60% by weight or more of the constituent fatty acid is a saturated fatty acid having 16 to 22 carbon atoms, and a saponification rate is 130 to 190. Anti-foaming agent (Patent Document 7), food emulsifier as an active ingredient, and colloidal particles having a particle size distribution of 5 to 40 μm are food emulsifiers The antifoam composition for foods (Patent Document 8) characterized by occupying 70% or more of the above, an antifoam composition comprising a sugar, water and / or fats and oils as an active ingredient (Patent Document 8) (1) The main constituent fatty acid is a saturated fatty acid having 12 to 18 carbon atoms and the HLB value is 7 or less, and (2) the saturated fatty acid having 6 to 10 carbon atoms or 12 to 22 carbon atoms. A canned beverage containing a combination of fatty acid esters having an HLB value of 7 or less (Patent Document 10), a polyglycerol fatty acid ester having a polymerization degree of glycerol of 6 or more and an HLB value of 7 or less An antifoaming agent for beverages characterized by containing one or more (Patent Document 11), an antifoaming agent containing polyglycerin fatty acid ester as an active ingredient, wherein the polyglycerin fatty acid ester is from a specific group A defoaming agent for beverages characterized in that it is one or more (Patent Document 12), the main ingredients of the beverage are mixed and homogenized by a homogenizer, and after the homogenization An antifoaming agent adding step of adding an antifoaming agent to the main raw material, wherein the antifoaming agent is (A) a saturated fatty acid triglyceride having 6 to 12 carbon atoms, (B) ethanol and propylene glycol. Techniques such as a beverage production method (Patent Document 13) characterized by containing at least one selected are disclosed.

Japanese Patent Laid-Open No. 04-228040 Japanese Patent Laid-Open No. 06-217715 Japanese Patent Laid-Open No. 08-70827 JP 09-187257 A JP 2000-61289 A Japanese Patent Laid-Open No. 06-245718 JP 09-224620 A JP 09-248140 A Japanese Patent Laid-Open No. 06-31111 Japanese Patent Laid-Open No. 06-14713 Japanese Patent Laid-Open No. 08-70827 JP 09-187257 A JP 2008-99609 A

"Food Development and Surfactants-Fundamentals and Applications" by Takao Watanabe, published in March 1990

  Any antifoaming agent used in these techniques uses a component having a surface-active effect. In general, an activator having a low HLB value that is hardly soluble in water is used, but if it is an activator having a low HLB value, it cannot be said that there is an antifoaming action. It is pointed out that it is necessary to select depending on the properties of the target bubbles (Non-Patent Document 1).

  However, a surfactant having a low HLB value means that it is oil-soluble, and when such a surfactant is mixed with a food raw material as it is, the surfactant adheres to the production container or line. The food itself has a bad appearance and has been regarded as a problem such as affecting the flavor and texture.

  In order to improve this point, in Patent Documents 10 to 12, it is preferable to use a hydrophilic emulsifier having an HLB value of 10 or more as an emulsion in consideration of dispersibility in an aqueous solvent.

  These antifoaming agents disclosed in the prior art all suppress foaming limited to one time in the food production process. In actual food production, there are those that undergo heat sterilization, filling, etc. through mixing and stirring of raw materials, and these may produce bubbles each time, so continuous use of defoaming agents that are effective It was necessary to add an antifoaming agent for each process which tends to generate bubbles. However, a surfactant having a defoaming effect loses its effect once it is heat-treated, causes separation and aggregation of fats and oils, and has a sufficient effect as a countermeasure for foaming in food production. I couldn't say I was playing.

  Patent Documents 10 to 12 are antifoaming agents intended for canned beverages, which are emulsions with other emulsifiers in order to disperse the emulsifier having a low HLB value, which has been a problem in the past, in water. It is. Therefore, as pointed out in Non-Patent Document 1, in consideration of the situation where an active agent to be used is selected depending on the component that causes bubbles, Patent Documents 10 to 12 disclose effects in other processed foods. Is not equal to.

  This invention is based on the knowledge obtained by earnestly studying for the purpose of solving the problem of foaming during the manufacturing process of food and after completion of food and drink.

  The inventor of the present application has studied to solve the above problems, and as a result, micelles of low-HLB surfactants with high-HLB surfactants are used as emulsions to produce emulsions and The present invention was completed by obtaining the knowledge that an antifoaming agent having an excellent defoaming effect after completion could be obtained.

  That is, the present invention relates to an antifoaming agent comprising an emulsion having an average particle size of less than 0.1 to 0.5 μm. Furthermore, the emulsion contains one or more selected from (A) an emulsifier having an HLB of 3 to 8, (B) a polyglycerin fatty acid ester, lecithin, and a sucrose fatty acid ester. An antifoaming agent is provided.

  According to the antifoaming agent obtained by the present invention, it is possible to provide an antifoaming agent that effectively has an antifoaming effect on food and drink during and after the production of food.

Sugar solution with fruit juice after heating without adding antifoam Sugar solution containing fruit juice after heating with 0.05 part of antifoam added Sugar solution containing fruit juice after heating with 0.1 part of antifoam added Sugar solution containing fruit juice after heating with 0.2 part of antifoam added Sugar solution containing fruit juice after heating with addition of silicone preparation Soy milk after heating with no antifoam added Soy milk after heating with 0.1 part of antifoam added Soy milk after heating with silicone preparation Skim milk powder immediately after preparation without adding antifoam Non-foaming agent added and skimmed milk powder stirred at 5 ° C for 1 day Freshly defatted milk powder with 0.1 part of antifoam added Defatted milk powder added with 0.1 part of antifoam and stirred after storage at 5 ° C for 1 day Freshly defatted milk powder with added silicone preparation Non-fat dry milk water stirred after storage at 5 ° C for 1 day after adding silicone preparation

  The present invention will be described in detail below, but the scope of the present invention is not limited thereto.

  The present invention relates to an antifoaming agent comprising an emulsion prepared with an average particle size of 0.1 to 0.5 μm. Preferably, it is an emulsion prepared by using the following emulsifiers (A) and (B) as constituent components, and the emulsion relates to a technique that can be used as an antifoaming agent having an excellent effect that has not been conventionally obtained.

  The antifoaming agent according to the present invention comprises an emulsion prepared by using a specific emulsifier and further an edible fat as a constituent component and having an average particle size of 0.1 to 0.5 μm. When the average particle size of the emulsion is 0.1 μm or less, or exceeds 0.5 μm, the defoaming effect is not sufficiently exhibited, or even if the defoaming effect is obtained, oil floatation occurs in the solution, which is not preferable. . In addition, the average particle diameter of an emulsion can be calculated | required with the existing measuring apparatus, for example, the laser diffraction type particle size distribution analyzer SALD-1100 (made by Shimadzu Corporation).

  The emulsifier used as the emulsifier (A) in the present invention is conventionally used for the production of food and drink, and those having an HLB of 2 to 8, preferably 5 to 7 can be suitably exemplified. Specifically, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and the like can be exemplified, and the type of fatty acid is not particularly limited. Examples include saturated fatty acids having 12 to 22 carbon atoms and unsaturated fatty acids, and behenic acid and oleic acid can be suitably exemplified. These can be used singly or in combination of two or more. Specific examples include polyglycerin erucic acid ester and sucrose oleic acid ester.

  In addition, the polyglycerin fatty acid ester used as the emulsifier (B) can be used without limitation as long as it can be generally used in the production of food and drink, and preferably has an HLB of 10 or more. Specifically, it may be a polyglycerin fatty acid ester having an HLB of 10 or more and a constituent fatty acid having a saturated fatty acid having 10 to 18 carbon atoms or an unsaturated fatty acid having 12 to 22 carbon atoms.

  The lecithin used in the present invention may be derived from natural sources such as soybean lecithin and egg yolk lecithin, as well as synthetic lecithin and combinations thereof. Preferably, lysolecithin having high hydrophilicity such as enzymatically degraded lecithin is preferable.

  Moreover, the sucrose fatty acid ester that can be used in the present invention is preferably an HLB of 10 or more, which is composed of constituent fatty acids that can be used in the above-mentioned polyglycerin fatty acid ester.

  The present invention is an antifoaming agent obtained by using these emulsifiers (A) and (B) in combination, and the blending ratio of the emulsifier (A) is 0.02 with respect to 1 part by mass of the emulsifier (A). -0.5 mass part, Preferably 0.02-0.2 mass part can be illustrated. When the blending ratio is not within this range, the defoaming effect is insufficient and the object of the present invention cannot be achieved.

  Furthermore, in this invention, edible fats and oils (C) can be used in addition to the said emulsifiers (A) and (B). By using the edible oil and fat together, enhancement of the defoaming effect can be expected. What is necessary is just to add the addition amount of edible fat so that 2-20 mass parts may be contained in 100 mass parts of the above-mentioned emulsion. If the amount of the edible fat (C) is less than this range, the defoaming effect cannot be sufficiently obtained, and if it is increased, the amount of oil in the prepared food or drink becomes conspicuous. Examples of edible oils and fats that can be used in the present invention can be used as long as they are generally available, for example, fish oil, egg yolk oil, beef tallow, pork oil, lard, rapeseed oil, corn oil, soybean oil, cottonseed oil and the like. Examples include refined salad oil.

  The antifoamer concerning this invention can be obtained by preparing as an emulsion by a conventional method using the said emulsifier. The preparation of the emulsion does not require special production equipment or conditions, and can be prepared by a conventional method. For example, emulsifier (B) is added to ion-exchanged water, dissolved by heating, separately mixed with emulsifier (A) and edible oil (C), dissolved, heated to correct the total amount with ion-exchanged water, and then high-pressure emulsified. The antifoaming agent according to the present invention can be obtained by preparing the emulsion so as to have a predetermined particle size with an apparatus to obtain an emulsion.

  By using the emulsion thus obtained as an antifoaming agent for foods and drinks, it is possible to receive effects that were not obtained with conventional antifoaming agents. The target food / beverage products are food / beverage products manufactured through heating and cooking, and for example, prevent foaming in the manufacturing stage of processed foods, and exert an effect of suppressing spills and exhaustion of manufacturing equipment. Moreover, in order to suppress the spilling of the spilled food during the heat treatment, the product value can be prevented from being lowered by preventing the simmering of the boiled food, the yield due to the spilling can be improved, and the contamination of the manufacturing equipment can be effectively prevented.

  As foods and drinks that can use the antifoaming agent according to the present invention, specifically, foods manufactured through a heating process such as liquid sugar, syrup, jam, fruit sauce, fruit filling, and soy protein-containing foods (soy milk , Tofu), desserts such as jelly and pudding, beverages (tea, carbonated drinks, fruit juices, soft drinks, etc.), alcohols (chuhai, liqueur), dairy products (dairy drinks, yogurt, drink yogurt, etc.), milk protein And foods (such as pasta sauce and cream sauce) containing food, foods cooked using a heating preparation device such as a microwave oven, and the like.

  EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples. In the following formula, unless otherwise stated, “%” means “mass%”.

<Preparation of emulsion>
Using the predetermined emulsifiers (A) and (B) and edible fats and oils (C) determined in the following tests, an emulsion according to the present invention was prepared and used as an antifoaming agent. The following tests 1 to 4 were performed using the obtained antifoaming agent, and the antifoaming effect and the state of the prepared solution were visually confirmed.

<Preparation method>
1 A predetermined amount of emulsifier (B) was added to 60 parts of ion-exchanged water and dissolved by heating.
2 A predetermined amount of emulsifier (A) and edible fat (C) were heated, mixed and dissolved, and then mixed with 1.
The total amount was corrected with ion-exchanged water so that the solution mixed in 32 was 100 parts.
4 The obtained solution was processed with a high-pressure emulsifier so as to have a predetermined particle size, and used as a sample.
The average particle size of the obtained emulsion was determined as the median size from the particle size distribution obtained by volume conversion using a laser diffraction particle size distribution SALD-1100 (manufactured by Shimadzu Corporation).

<Method for confirming defoaming effect>
To a 100 ml volumetric flask, 69.93 parts of 4% non-fat dry milk aqueous solution and 0.07 part of the antifoaming agent obtained by the above preparation method were added to make a total of 70 parts. This was shaken with a vertical shaker, the amount of foaming and the defoaming time were evaluated, and the defoaming effect was evaluated. Moreover, the state of the solution after shaking was visually evaluated.

<Evaluation criteria>
・ Defoaming effect ◎ ・ ・ ・ Defoaming effect high ○ ・ ・ ・ Defoaming effect
△ ・ ・ ・ Defoaming effect is low × ・ ・ ・ No defoaming effect ・ Solution state ◎ ・ ・ ・ Good state (no precipitate)
○ ... Slightly good condition (slight deposits)
△ ... There are precipitates × ... Many precipitates and oil floats

Test 1
An antifoaming agent having a predetermined average particle size was prepared using the following emulsifiers (A) and (B) and edible fats and oils (C), and the antifoaming effect and the state of the solution were confirmed.
A: 20 parts of polyglycerin erucic acid ester (HLB 5.0) B: 2 parts of sucrose stearate (HLB 16)
Enzymatic decomposition lecithin 0.5 part C: Edible oil (salad oil) 10 parts

  From the above results, it was found that the antifoaming agent prepared to have an average particle diameter of 0.05 μm had an insufficient antifoaming effect. In addition, with the antifoaming agent having an average particle size of 0.7 μm and 1.0 μm, although an antifoaming effect was obtained, precipitation and oil floating occurred in the solution, which was not preferable.

  On the other hand, with the antifoaming agent prepared with an average particle size of 0.1 to 0.5 μm, good results were obtained for both the antifoaming effect and the state of the solution.

Test 2
Emulsions were prepared in the same manner as in Test 1 by combining the predetermined amounts of emulsifiers (A) and (B) and edible fats and oils (C) listed in Table 2, and the antifoaming agent (average particle size 0) according to the present invention was prepared. 0.1 μm), the antifoaming effect and the state of the solution were confirmed.

* Emulsifier used <Emulsifier A>
HLB 2.0 Monoglycerol fatty acid ester: Monoglycerol stearate
HLB 5.1 Polyglycerol fatty acid ester: Polyglycerol erucic acid ester
HLB 7.3 Polyglycerol fatty acid ester: Polyglycerol oleate
HLB 3.3 Sucrose fatty acid ester: Sucrose fatty acid behenic acid ester
HLB 11.0 Sucrose fatty acid ester: Sucrose fatty acid stearate
HLB 13.0 Sucrose fatty acid ester: Sucrose fatty acid stearate <Emulsifier B>
Polyglycerol fatty acid ester: Polyglycerol oleate (HLB16)
Lecithin: Enzymatic degradation lecithin Sucrose fatty acid ester: Sucrose stearate

From the results of Test 2 above, in Test Groups 1 to 6, sufficient antifoaming effects were not obtained in Test Groups 5 and 6 using Emulsifier A with HLB of 11.0 and 13.0.
From this result, it was clarified that a solution having an antifoaming effect and a good state can be obtained by using an emulsifier (A) having an HLB of 2.0 to 8.

  Moreover, in the test group 7 of only an emulsifier (A), the test group 8 of only an emulsifier (B), and the test group 9 of only an edible oil and fat (C), all are the results which can satisfy either a defoaming effect or a solution state. There wasn't. Next, sufficient effects could not be obtained even in test section 10 using emulsifier (B) and edible fat (C) in combination, and test section 11 using emulsifier (A) and edible fat (C) in combination.

  From the results of the test groups 7 to 11, it is not possible to obtain a sufficient defoaming effect and a good solution state only by using any one of the emulsifiers (A) and (B) and the edible fat (C). No good results were obtained even with a combination of either the emulsifier (A) or the emulsifier (B) and the edible fat (C).

  Test group 12 was a combination of emulsifier (A) and emulsifier (B), but both the defoaming effect and the state of the solution were good, but in test group 13 that also used edible oil (C), The foam effect was improved. From this, it is possible to obtain the effect of the present invention even by a combination of the emulsifier (A) and the emulsifier (B), but it was confirmed that the effect was improved by further using the edible fat (C).

  Furthermore, in the test groups 14 to 17, it is clear that sufficient effects can be obtained even when the emulsifier (B) is used alone for lecithin and sucrose fatty acid ester, and in the case of combined use including polyglycerin fatty acid ester. became.

Test 3
Based on the emulsifiers (A) and (B) and the edible fats and oils (C) in the test section 16 in the test 2, a predetermined amount of the emulsifiers (A) and (B) listed in Table 3 is combined to produce an antifoaming agent (average The particle size was 0.1 μm), and the antifoaming effect and the state of the solution were confirmed when the amount of emulsifier (B) added was changed.

  By this test, with respect to the addition amount 1 of the emulsifier (A), by setting the addition amount of the emulsifier (B) to 0.02 to 0.5, the defoaming effect is sufficiently exhibited and the state of the solution is also good. Turned out to be.

Test 4
Similarly to Test 3, in the combination of emulsifiers (A) and (B) and edible fats and oils (C) in test group 16 of Test 2, an antifoaming agent is combined with a predetermined amount of edible fats and oils (C) listed in Table 4 (Average particle diameter 0.1 μm) was prepared, and the defoaming effect and the state of the solution were confirmed when the amount of edible oil (C) added was changed.

  As a result of this test, an antifoaming effect was obtained by adding 2 to 20 parts of edible oil (C) in 100 parts by mass of the emulsion. When 25 parts of the edible oil (C) was added, the amount of precipitates increased in the solution. In addition, even when not added (test group 1), the defoaming effect was obtained and the state of the solution was good. However, it became clear that the defoaming effect was improved by the combined use.

  Below, the actual food-drinks were prepared and the effect of the antifoamer which concerns on this invention was confirmed.

Test 5 Test with fruit juice-containing sugar solution Based on the following formulation, a fruit juice-containing sugar solution containing the antifoaming agent according to the present invention was prepared and the effect of the antifoaming agent was confirmed.

<Antifoam formulation>
A: 20 parts of polyglycerol fatty acid ester (HLB5.1) B: 2 parts of polyglycerol fatty acid ester (HLB16)
Lecithin 0.2 parts C: Edible oils and fats 10 parts

<Prescription sugar solution with fruit juice>
Granulated sugar 20 parts Pineapple 5 times concentrated fruit juice 2 parts Defoamer Predetermined amount
100 parts of ion-exchanged water remaining

<Preparation method>
1 After adding and dissolving granulated sugar and concentrated fruit juice in ion-exchanged water, a predetermined amount of antifoaming agent was added.
2 200 parts of this solution was heated and boiled with a stainless steel hand pan (diameter 16 cm), and foaming at the stage where moisture had evaporated was evaluated. As a comparative example, the same operation was performed on a silicone added as a conventional antifoaming agent. A result is shown in Table 5 and the photograph of the hand pan at the time of evaluation is shown in FIGS.

  From the said test, it became clear by using the antifoamer which concerns on this invention that generation | occurrence | production of the bubble at the time of a heating could be suppressed effectively. It has also been found that the effect is superior to that of silicones conventionally used as antifoaming agents.

Test 6
Then, it tested about suppression of foaming at the time of heating soymilk.

<Antifoam formulation>
A: 20 parts of polyglycerol fatty acid ester (HLB5.1) B: 2 parts of polyglycerol fatty acid ester (HLB16)
Lecithin 0.2 parts C: Edible oils and fats 10 parts

<Soy milk formula and test method>
0.1 part of an antifoaming agent was added to 99.9 parts of commercially available soy milk, and foaming when this was heated to 100 ° C. was evaluated. As a comparative example, the same operation was performed on a silicone added as a conventional antifoaming agent. The results are shown in Table 6, and photographs at the time of evaluation are shown as FIGS.

  From the results of this test, the soymilk without the defoaming agent produced bubbles that overflowed from the container by heating, but the soymilk with the antifoaming agent and silicone according to the present invention effectively generated bubbles. I was holding down.

Test 7
A defoaming effect sustainability test was performed when the antifoaming agent according to the present invention was added to skim milk powder.

<Antifoam formulation>
A: 20 parts of polyglycerol fatty acid ester (HLB5.1) B: 2 parts of polyglycerol fatty acid ester (HLB16)
Lecithin 0.2 parts C: Edible oils and fats 10 parts

<Preparation and test method of skim milk powder>
Degreasing powder 5 parts Antifoam 0.1 parts
Exchange water 94.9 parts total 100 parts

15 Add 0.1 part of antifoaming agent to 94.9 parts of 5% skimmed milk powder and stir for 1 minute at 3,000 rpm with a stirrer.
2 This solution was stored for 1 day in a 5 ° C. incubator, and after 1 day, it was again stirred for 1 minute at 3,000 rpm with a stirrer, and the state was evaluated. As a comparative example, the same operation was performed on a silicone added as a conventional antifoaming agent. The results are shown in Table 7, and photographs at the time of evaluation are shown as FIGS.

  From the result of this test, a large amount of air bubbles was generated by stirring in the defatted milk powder with no antifoam added immediately after preparation and after 1 day at 5 ° C. In the defatted milk powder added with silicone, the defoaming effect was exhibited immediately after the preparation, but no effect was observed after 1 day at 5 ° C., and bubbles were generated.

  On the other hand, in the defatted milk powder using the antifoaming agent according to the present invention, an excellent antifoaming effect was observed both immediately after preparation and after 1 day at 5 ° C. Thereby, it was shown that the antifoamer obtained by this invention has the defoaming effect lasting not only immediately after preparation.

Claims (5)

An antifoaming agent comprising an emulsion having an average particle size of less than 0.1 to 0.5 μm.
The antifoaming agent according to claim 1, wherein the emulsion contains the following (A) and (B):
(A) Emulsifier of HLB 2-8 (B) One or more selected from polyglycerin fatty acid ester, lecithin and sucrose fatty acid ester
The antifoaming agent according to claim 2, wherein (B) is 0.02 to 0.5 parts by mass with respect to 1 part by mass of (A) and (B).
The antifoaming agent according to claim 1 or 2, wherein the emulsion further contains (C) edible fats and oils.
The antifoaming agent according to claim 4, wherein the blending ratio of (C) edible oil and fat in 100 parts by mass of the emulsion is 2 to 20 parts by mass.