Concentrol has published a new technical article in its Research Blog focused on the role of food-grade defoamers in red berry jam manufacturing processes.
During the industrial production of jams, particularly in cooking and concentration stages, foam formation can create operational challenges that affect process efficiency, lead to product losses and complicate production control. Proper foam management is therefore essential to ensure process stability and consistent final product quality.
In this new Research Blog article, Concentrol’s specialists analyse how the appropriate selection of defoaming solutions helps minimise foam formation, improve production performance and optimise manufacturing conditions within the food industry.
The article also examines the main factors influencing foam generation in sugar- and fruit-rich food matrices, as well as the technological benefits associated with the use of defoamers specifically formulated for food applications.
This content reflects Concentrol’s commitment to applied research and the dissemination of technical knowledge aimed at providing efficient solutions to real industrial challenges.
👉 Read the full Research Blog article here: https://concentrol.com/food-grade-antifoaming-agents-in-the-production-of-red-berry-jams/
