Defoamers for the food industry

Defoamers are key products in many industrial processes. Their use allows to increase the production capacity and the quality of the final products. Controlling and reducing the level of foam improves the performance of production processes.

SILICONE-BASED ANTI-FOAMING AGENTS
ANTI-FOAMING AGENTS BASED ON VEGETABLE OILS

AREAS OF APPLICATION

Concentrol’s food defoamers cover a wide range of applications, among which we highlight:

Oils and fats for frying.
Treatment of frozen, fresh or processed vegetables
Jams, marmalades or similar.
Cereals.
Broths, soups, sauces, protein products.
Meat brines.
Beverages, flavoured drinks, cider and some fruit juices (s/ Directive 2001/112/EC)

SILICONE-BASED ANTI-FOAMING AGENTS

In the case of the food industry, it is common to use defoamers based on polydimethylsiloxane type silicone emulsions (food code E-900).

The EMULTROL DFM® family of products is specially designed for foam control in food industry processes. We have a wide range, some are Kosher and Halal certified.

In the preparation of deep-frozen vegetables, the defoamer is not added directly to the food, but is used in blanching baths. In these cases, the use of suitable defoamers as food additives is highly recommended, as it is possible that during cooking the vegetables will absorb part of the bath water and all the additives it contains.

In the case of beer, the use of defoamers improves the reproducibility of the waste yeast treatment process, increases the yield in weight per load during transport and reduces the risk of spillage during unloading processes.

ANTI-FOAMING AGENTS BASED ON VEGETABLE OILS

To offer an alternative to silicon-based defoamers, CONCENTROL has formulated the EMULTROL DFM OLV-55 FG product from vegetable oils, which makes its application spectrum wider than that of silicones and makes it suitable for processing dairy products, drinks, fruit, vegetables, soups and meat derivatives, among others. This option has the advantage of maintaining its activity in the long term, which allows for the reduction of anti-foam additions during the process. All this considering that it is a product based on vegetable oil suitable for direct contact with food.