Foaming Capacity of New Superficial Active Salefied Polyether ( = 3 – 20) Primary Amides in Food Hygienization

Abstract

.Colloidal features [foaming capacity (FC); foam stability (FS) and foam density (FD)] of conditioning auxiliaries (additives) of plant protection active principles constitute, together with toxicity, a decisive technical index in forming administering receipts in modern ecological agriculture and foodstuff processing all during the agroalimentary processing and consumption chain.
 In this paper we show the results of a study on a new class of superficial active compounds salefied polyether ( = 3 – 20) primary amides.
 As diderived glymes, they have a guided regulation capacity of the HLB balance through the change of the medium degree of oligomerisation ( ) of the polyoxyethylene chain (PEO). Can thus obtain a wide range of structures such as micellar solute, dispersion, emulsion, and foaming agents, etc., through the cyanoethylation of polyethoxylated nonylphenols with a medium degree of oligomerisation ( ) between 3 and 20 structural oxyethylene units (EO) in alkaline catalysis with monomer acrylonitrile, followed by a classical hydrogenation in heterogeneous catalysis of intermediary nitrile thus obtained, and finally partial hysrolysis and salefied with HCOOH; CH3COOH.
 These are biodegradable in water plants, which ensure special ecologlcal features and high compatibility within the restrictive legal ensemble of a foodstuff processing integrated in an extremely polluted environment. Structures have real bacteriostatical abilities compared to a wide spectrum of microrganisms (tested in studies related to this paper). Low toxicity of polyoxyethylene chains (PEO) together with that of other structural units in this polyether primary amides provide the studied glymes with a high compatibility in relation to environment and to plant and animal organisms of the food chain.