Maintaining or eliminating foam formation
Antifoams are also known as defoamers. These additives serve businesses across a number of industries by helping to maintain foam formation or stopping bubbles from occurring in production operations. The ingredients are insoluble in foaming mediums and spread rapidly across surfaces due to their low viscosity.
The need for antifoams becomes apparent when foam disturbs processing, filling, or volume measurements, or when the texture of the food product is negatively affected. The first solution to prevent foam is controlling the processing. However, in some cases, food manufacturers cannot do this without the addition of antifoam.
- Oil-based foam control
Oil-based defoamers are ideal for intense foaming applications and reduction. They contain an oil carrier and do not mix well with water, for optimum antifoaming characteristics. These antifoamers are insoluble in water and water-based solutions.
- Silicon-based defoamers
Silicon-based antifoams feature a hydrophobic form of silica for remaining insoluble in water. Food manufacturers utilize silicon-based antifoams in food preparation, water treatment, and more. These ingredients can also be found in non-aqueous foaming systems such as oil refining.
Answering your antifoams questions and providing product solutions
Learn more about the use of antifoams in your products. Please contact our food experts at Brenntag Food & Nutrition.
Simply fill out the form and a Brenntag representative will contact you shortly.