MG++ chemistry and method for fouling inhibition in heat processing of liquid foods and industrial processes
US8247363B2 · kind B2 · utility
15Cited by
19References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 31, 2008 |
| Grant date | Aug 21, 2012 |
| Priority date | — |
| Expiry date | Oct 31, 2028 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11D2111/14
- WIPO fieldBasic materials chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to methods for removing or preventing scale formation in a liquid food processing operation. The present invention also relates to methods and compositions for increasing the solubility of insoluble calcium salts in an acidic environment. Aqueous antiscalant solutions comprising soluble magnesium salts are used to prevent the precipitation of insoluble calcium salts and/or to increase the solubility of insoluble calcium salts.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.