ALPHA-HYDRO-OMEGA-HYDROXY POLY(OXYETHYLENE) POLY(OXYPROPYLENE) POLY(OXYETHYLENE) (15 MOLE MINIMUM) BLOCKED COPOLYMER, LOW ERUCIC ACID RAPESEED OIL POLYMERS

CAS: 977174-28-9 SURFACE-ACTIVE AGENT

This ingredient is a complex block copolymer used in food systems as a surface-active defoaming agent, permitted under specific conditions in FDA food additive regulations for processing aids such as defoaming during beet washing.

What It Is

This section defines ALPHA-HYDRO-OMEGA-HYDROXY POLY(OXYETHYLENE) POLY(OXYPROPYLENE) POLY(OXYETHYLENE) (15 MOLE MINIMUM) BLOCKED COPOLYMER, LOW ERUCIC ACID RAPESEED OIL POLYMERS as a surface-active agent used in food processing. It is a synthetic polymer formed by block copolymerization of ethylene oxide and propylene oxide segments, which yields a molecule with both hydrophilic and hydrophobic regions. The structure indicated by "15 mole minimum" refers to the average number of ethylene oxide units used in the block polymer. The CAS Number 977174-28-9 identifies this specific molecular species for regulatory and chemical inventory purposes. Other common names for this ingredient capture variations of the base polymer combined with fatty acids derived from low erucic acid rapeseed oil, and various polyethylene glycol/polypropylene glycol block monesters, reflecting its mixed character of surfactant chemistry. In regulatory and technical contexts, the ingredient is categorized as a surface-active agent, meaning it reduces surface tension between fluids or between fluids and solids. This broad functional classification includes roles such as defoaming, wetting, and emulsification in food processing rather than direct flavoring or nutritional contributions. The ingredient does not serve as a flavoring or nutrient itself; instead, its utility is tied to physical and interfacial properties imparted to processing media under controlled conditions. Although the molecular complexity is high compared to simple molecules, from a food science perspective, it is one of many engineered polymers designed to perform specific technical functions in industrial food production. Use of this ingredient in food is typically confined to manufacturing environments where its surface-active properties help manage foam or improve contact between liquids during processes like washing, rinsing, or surface conditioning of raw agricultural materials. It is not generally detectable in finished foods by taste or smell at the levels and applications permitted under regulation, and its inclusion is typically governed by specific regulatory provisions that define conditions of safe use.

How It Is Made

The manufacturing of this block copolymer typically begins with the controlled ring-opening polymerization of ethylene oxide and propylene oxide monomers in the presence of a suitable initiator or catalyst. This process yields polymers with blocks of ethylene oxide units (which tend to be hydrophilic) and propylene oxide units (which tend to be hydrophobic). The sequence and relative lengths of these blocks are engineered to achieve the desired balance of properties that underpin its surface-active behavior. The designation "15 mole minimum" indicates a specification for the minimum average number of ethylene oxide repeating units in certain blocks of the polymer chain. This level of detail matters primarily for technical consistency rather than consumer interpretation. After synthesis of the base block copolymer, the polymer can be reacted with fatty acids derived from low erucic acid rapeseed oil to form monoesters. This esterification step tailors the polymer’s compatibility with lipid phases or other hydrophobic environments encountered in food processing. Low erucic acid rapeseed oil is used as a fatty acid source because of its benign safety profile and widespread use in food applications. The esterification yields a compound that still retains the essential surfactant character but may offer enhanced lipophilic interaction for specific processing roles. Purification and quality control of the ingredient involve removing unreacted monomers, catalysts, or other impurities to meet regulatory and safety expectations for food contact substances. Specifications governing purity, residual catalysts, and molecular weight distribution are typically defined in regulatory dossiers or industry compendia. In the context of regulatory compliance, producers must demonstrate that the material meets all specified criteria before it can be used under the conditions defined by food additive regulations. Manufacturers also implement analytical controls to verify the composition and performance characteristics relevant to its intended processing use.

Why It Is Used In Food

This surface-active agent is used in food processing primarily to control foam and improve liquid handling in manufacturing environments. In many food production operations, especially where agitation, heating, or aeration occurs, foam can form and interfere with equipment performance or product quality. A defoaming agent like this block copolymer helps destabilize and release foam, ensuring smoother processing and more consistent outcomes. This role is particularly important in industrial-scale washing, rinsing, and heat exchange operations, where excessive foam could cause overflow, affect heat transfer, or entrap air in undesired ways. In addition to foam control, surface-active agents can improve the wetting of solid surfaces by aqueous solutions. For example, when washing harvested crops or preparing raw materials for further processing, improved wetting can facilitate more efficient removal of soil, debris, or other surface-bound contaminants. This results in cleaner raw materials and reduces the potential for microbial harborage or processing defects. In such contexts, the ingredient functions at the interface of liquid and solid phases, reducing surface tension and allowing better contact between cleaning agents and the material surfaces. Another rationale for use is to assist in the distribution of other processing aids or additives. Surface-active agents can help disperse insoluble components or facilitate the consistent application of treatment media across complex shapes and surfaces. The polymer’s ability to operate under a range of temperatures and in combination with other approved food processing chemicals enhances its utility. Importantly, its permitted uses are defined narrowly by regulation to ensure that its function is tied to processing efficacy rather than direct contribution to the final food composition or sensory profile.

Adi Example Calculation

The following example calculation illustrates how an Acceptable Daily Intake (ADI) concept is applied in a generic way rather than for this specific ingredient, because a numeric ADI was not publicly available in authoritative databases. Suppose a fictional surfactant had an ADI of 100 mg per kilogram of body weight per day. For a 70 kilogram adult, the hypothetical maximum daily intake that would be considered acceptable under this model would be 70 kilograms times 100 mg, or 7000 mg per day. This number serves as a conservative benchmark and does not imply that anyone should aim to consume this amount. In contrast, for a processing aid like the surface-active block copolymer discussed here, actual dietary exposure is expected to be orders of magnitude lower than hypothetical ADI scenarios because the ingredient functions during processing and is largely removed or diluted before foods reach consumers. In real regulatory practice, exposure assessments estimate potential intake based on residue levels in finished products; those exposure estimates are then compared with toxicological threshold values to ensure large safety margins. This example calculation helps clarify the principle of multiplying body weight by an ADI to derive a context-specific allowable intake, which regulators then compare against estimated exposures from realistic food scenarios. The calculation above is purely illustrative and does not reflect any specific evaluation for this ingredient. Without a published numeric ADI for this polymer in public JECFA or EFSA documents, a concrete numeric example tied to this ingredient is not provided. Instead, the hypothetical illustrates how ADI frameworks operate in regulatory toxicology and how safety margins are assessed when numeric values are established.

Safety And Health Research

Regulatory evaluation of processing aids like this surface-active block copolymer focuses on assessing potential hazards associated with its intended conditions of use, including any residual presence in finished foods. FDA’s inclusion of this ingredient in food additive regulations reflects a safety assessment process in which the technical function, expected exposure, and available toxicological data were considered. The scope of safety research for polymers used as processing aids typically encompasses studies on acute toxicity, subchronic effects, and any indication of genotoxicity or other endpoints that might raise health concerns. In many cases, polymers of this type demonstrate low systemic absorption due to their high molecular weight and tend to pass through the digestive system with minimal interaction at systemic biological targets. Regulatory agencies also consider evidence from structural analogs and established surfactants when direct data are limited. It should be noted that publicly accessible specific safety monographs for this CAS were not identified in the JECFA database during research, which means detailed toxicological evaluations and numeric acceptable daily intake values may not be available in open form. In the absence of explicit JECFA documentation, reliance on regulatory decisions such as FDA’s food additive listing provides the primary safety context. These decisions assume that, when used as prescribed, the ingredient’s residues in food are negligible and do not present meaningful exposure to consumers. Safety research for similar polymeric surfactants often emphasizes margins of exposure that account for conservative assumptions about ingestion, with review of potential effects on organ systems and reproduction when data exist. In summary, safety and health research for this ingredient centers on regulatory evaluations that consider potential exposure from processing use, chemical characteristics, and analog data. While detailed toxicological endpoints may not be publicly summarized for this specific CAS, its regulatory status in the United States reflects confidence by the relevant authority that the ingredient can be used safely under defined conditions.

Regulatory Status Worldwide

In the United States, ALPHA-HYDRO-OMEGA-HYDROXY POLY(OXYETHYLENE) POLY(OXYPROPYLENE) POLY(OXYETHYLENE) (15 MOLE MINIMUM) BLOCKED COPOLYMER, LOW ERUCIC ACID RAPESEED OIL POLYMERS is permitted for use under specific conditions in the Code of Federal Regulations, Title 21, Part 173.340, which covers defoaming agents permitted in food for human consumption. This regulation defines the conditions and limitations of use in processing operations such as beet washing, specifying that the substance may be used in appropriate measures to achieve foam control without exceeding levels necessary for that function. The use of this ingredient under the d regulation reflects a determination by the Food and Drug Administration that, when applied as prescribed, it does not pose an unreasonable risk to public health and is acceptable for the defined technological purposes. Evidence of the regulatory provision can be found in the eCFR text for 21 CFR 173.340, which enumerates permissible defoaming agents and their specific use conditions (see sources). There is also historical record of Federal Register actions that codified amendments to food additive regulations to include variants of this polymer as safe for use in specified processing applications. For example, an amendment to the food additive regulations for safe use as a component of defoaming agents in sugar beet processing was published in the Federal Register, establishing the ingredient’s formal regulatory status and effective use conditions. These records demonstrate the regulatory process through which such polymeric processing aids are reviewed and incorporated into the regulatory framework. Internationally, comprehensive evaluations by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) may exist for broad classes of block copolymers or similar surface-active agents, though a specific monograph for this exact polymer with CAS 977174-28-9 was not identified in the public JECFA database. FAO and WHO maintain databases and compendia of food additive specifications that provide context for the evaluation of numerous additives, but public access to specific monographs depends on the extent of review and publication. As such, global regulatory acceptance may vary, and many jurisdictions rely on local food additive regulations that reference similar functional classes of surfactants and processing aids.

Taste And Functional Properties

From a sensory standpoint, this block copolymer is not intended to contribute flavor, aroma, or mouthfeel to foods at the levels used in processing. Its primary contribution is physical rather than organoleptic, meaning it affects the behavior of liquids and interfaces rather than sensory attributes. In the small quantities used for foam control and wetting, the ingredient typically does not impart taste or odor to finished foods. Its functional properties are grounded in its amphiphilic nature, which arises from alternating segments that interact differently with water and lipids. This dual affinity reduces surface tension and facilitates the collapse of foam bubbles and improved liquid–solid contact. The solubility and thermal behavior of block copolymers depend on the balance of hydrophilic and hydrophobic segments. Molecules rich in ethylene oxide units tend to be more water-soluble, while propylene oxide segments impart compatibility with less polar environments. The particular block architecture of this ingredient allows it to function effectively in aqueous systems across a range of temperatures encountered in industrial processing. Its performance as an antifoaming or wetting agent is influenced by these molecular characteristics, which determine how the polymer positions itself at interfaces and interacts with bubbles or surfaces. Because the ingredient is engineered for technical function, formulation scientists consider parameters such as cloud point, molecular weight distribution, and block lengths when selecting it for a given application. Cloud point refers to the temperature at which the polymer begins to separate from solution, and this can affect performance in temperature-variable processes. The precise definition of the block composition helps ensure consistency in functional behavior batch to batch. However, for most users of the ingredient in food processing, these details are managed by suppliers and regulatory documentation rather than by end users.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a reference value established by scientific panels to describe the amount of a substance that can be ingested daily over a lifetime without appreciable health risk. ADIs are usually expressed in milligrams of the substance per kilogram of body weight per day. For many highly engineered processing aids such as this surface-active block copolymer, the expected dietary exposure is minimal because the ingredient’s function is confined to processing steps and most of it is not present in the finished food. Therefore, formal numeric ADIs may not be established or published in public databases for every processing aid. Instead, regulatory frameworks account for the technological function and potential residues when determining if a food additive can be safely used. In the United States, the FDA’s approval of an ingredient in the food additive regulations implicitly reflects an evaluation that residues, if any, do not pose a meaningful risk under the specified conditions of use. The regulatory review process considers toxicology data, chemical properties, and usage patterns to ensure that exposure remains well below levels associated with adverse effects in experimental settings. This safety philosophy is conservative, incorporating large safety factors to account for uncertainties in extrapolating animal data to humans and variability in human populations. It is important to understand that the absence of a numeric ADI for this ingredient in public literature does not indicate a safety concern; rather, it reflects a determination that exposure is negligible at permitted usage levels. Regulatory bodies continuously review available scientific evidence and may update evaluations if new data emerge. The concept of ADI helps contextualize how regulatory authorities frame safety assessments, but for processing aids with minimal dietary presence, the emphasis is on maintaining good manufacturing practices and compliance with prescribed conditions of use.

Comparison With Similar Additives

Surface-active agents used in food processing encompass a variety of polymeric and small molecule compounds that share the common function of modifying interfacial behavior. Compared to simple small molecule surfactants like lecithin, which is a naturally occurring phospholipid used as an emulsifier in foods, block copolymers offer distinct advantages in industrial settings due to their tailored molecular architecture. Block copolymers can be designed to achieve specific balances of hydrophilicity and hydrophobicity, enabling them to operate effectively over wider temperature ranges and in more demanding processing environments. Lecithin, by contrast, is generally used directly in food formulations for emulsification rather than large-scale process foam control. Another class of additives includes silicone-based defoaming agents, such as polydimethylsiloxane, which are also permitted under specific regulatory conditions for foam control. Silicone defoamers differ chemically from ethylene oxide/propylene oxide block copolymers in that they are organosilicon polymers with inherently low surface tension. Silicones can be effective at very low concentrations, but their safety and regulatory status depend on precise compositional control. Both silicone defoamers and block copolymer surfactants are engineered more for processing roles than direct addition to consumer foods, but they represent distinct chemical strategies for achieving similar technical outcomes. Nonionic surfactants such as sorbitan esters are another comparison point. Sorbitan esters are smaller molecules often used to assist emulsification in products like dressings and bakery goods, and they are listed with specific functions in regulatory inventories. Unlike large block copolymers used in processing aids, sorbitan esters may remain in finished products and contribute to texture or stability. By contrasting these different classes of additives, one sees how functional role, molecular size, and regulatory context shape the selection and application of surface-active agents in food systems. Surface-active block copolymers are specialized tools tailored for industrial foam management and wetting, whereas other surfactants serve more direct roles in consumer products.

Common Food Applications Narrative

This surface-active block copolymer finds use in specific industrial food processing contexts rather than as a direct ingredient in finished consumer foods. One of its most established applications is as a defoaming agent in the washing and preparation of raw agricultural materials such as sugar beets. During the washing of sugar beets, agitation and contact with water can generate foam, which interferes with equipment and can reduce cleaning efficiency. The inclusion of this polymer in the wash solution helps control foam, enabling consistent processing and preparation of the beets for extraction and subsequent sugar manufacture. Beyond beet washing, similar defoaming applications may arise in the preparation of other root vegetables, legumes, or other crops where large-scale washing and rinsing operations are part of standard processing lines. In these settings, controlling foam and improving wetting can enhance the overall effectiveness of sanitation procedures and reduce downtime associated with foam-related disruptions. Because the ingredient functions at the interface of liquids and solids, it can assist in ensuring that processing solutions uniformly contact the surfaces of complex shapes and textures, which improves cleaning and conditioning outcomes. Other potential applications include foam control in industrial blanching or heat exchange systems where food pieces are agitated in water baths, and the formation of foam would impede heat transfer or fluid movement. In such applications, defoaming agents help maintain smoother operation and may indirectly contribute to process efficiency and product consistency. It is important to emphasize that this ingredient’s use is tied to processing functions and that it is not a flavoring, nutrient, or direct additive to consumer products. Its presence is generally removed or reduced to negligible levels by subsequent processing steps. The ingredient is therefore characteristic of specialized processing aids that support large-scale food manufacturing operations rather than items listed on consumer-facing ingredient labels.

Safety & Regulations

FDA

  • Notes: FDA regulation 173.340 permits use as a defoaming agent under specified conditions, but no formal approval boolean is assigned without explicit numeric evidence.
  • Regulation: 21 CFR 173.340

EFSA

  • Notes: No specific EFSA evaluation or E number was identified for this additive.

JECFA

  • Notes: No specific JECFA evaluation entry with numeric ADI or year was located in public databases.

Sources

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