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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01D19-0404
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01D19-04
filingDate 2003-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c37f2898fc1daf1aeac0d1f6651011e5
publicationDate 2005-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber MX-PA05004844-A
titleOfInvention A PROCEDURE TO SUPPRESS THE FOAM OF A WATER SYSTEM.
abstract The present invention relates to a method for suppressing the foaming of an aqueous system, which entails the combination of water and at least one defoaming composition having an equivalent molecular weight of hydroxyl of at least 4,000 Da and a cloud point of greater or equal at 30¦C in 1% aqueous solution. The hydroxyl equivalent high molecular weight defoamers of the present invention exhibit excellent defoaming properties at a low cloud point. Additionally, the defoamers of the present invention exhibit defoamer properties that are better than those of defoamers that have the same cloud point and that 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.
priorityDate 2002-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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