All-round defoaming and anti-foaming solutions

Azimuth defoaming and anti-foaming solution

 
The study of bubbles can be traced back to the Platon era. For hundreds of years, there has not been a unified understanding of the definition of bubbles. The bubble, which is wrapped in a gorgeous but fragile coat, is comfortable and exquisite in food, but in the process of food processing, the existence of bubbles may bring fatal harm.

In the food industry, especially in the manufacture of glutamic acid, monosodium glutamate, wine, soy products or foods with high starch content, many processes or operation processes, such as fermentation, stirring and boiling, often cause serious problems due to foam.

1. Reduce equipment utilization and production efficiency

2, affect the processing technology, such as foam production will make it difficult to control the liquid level.

3. Pollution and Increase the Difficulty of Cleaning

4. Loss of raw materials

How do we solve these naughty and annoying bubbles?

That's when defoamers come on the scene!

First of all, what is defoamer? Defoamer, also known as defoaming agent, is a preparation with the function of defoaming at the interface. It is a kind of additive that reduces the surface tension in food processing, restraining foam to produce or eliminate froth. So the question is, how can defoamer achieve defoaming and anti-foaming effect?

Polydimethylsiloxane is the most commonly used defoamer in food industry.

It has the following four characteristics:

1. High safety

2. Efficiency of defoaming

3. Addition has no effect on product system and flavor.

4. As processing aids, no labeling is required on food labels.

--Reprinted from Shunda Zishun University