Causes of food bubbles




Food foam is caused by mixing and ventilation, and another reason is that food contains a lot of protein raw materials, such as peptone, corn milk, soybean powder, yeast powder, which are easy to produce foam.




The dangers of food foam


1. Foam can affect the taste of food.
2. Too much foam will spill easily, resulting in waste of materials and increasing the chance of contamination.
3. In severe cases, it will hinder the respiration of bacteria, resulting in the destruction of bacteria.
4. More foam will lead to less filling when canning.


There are indeed many problems in food production, such as a large number of bubbles produced during juice processing, so there are the same problems when filling. If it is filled once, it must be dissatisfied, if the number of installs is more, one is to increase the machine operation, increase the production cost; Second, foam spills to the mouth and body of the bottle, which may cause mold pollution, thereby affecting the quality of the product.


For example, one part of the process of making tofu is boiling soybean milk. Soy milk has a lot of protein, and some saponins. They are surface active and can form a large amount of foam during heating and stirring. Soy milk contains quite a few protease inhibitors. If the activity is not lost, it will inhibit the activity of protease and affect the body's digestion and absorption of protein. Saponins have bitter taste, and high levels can cause nausea and vomiting. The temperature at which a large number of foams form is only about 70 or 80 degrees, which is not high enough to inactivate the protease inhibitors and saponins. If it is not defoamed, the production of a large amount of foam will make it difficult to continue to increase the temperature. Therefore, defoaming is an unavoidable operation.


In summary, it can be said that the foam produced in the production not only affects the smooth progress of industrial production, but also affects the quality of the product, in addition, it will reduce the use area of the equipment and increase the consumption of processing time.


We have to eliminate the foam method has two kinds of mechanical defoaming and chemical defoaming, mechanical defoaming refers to the use of mechanical force to break the foam, or the use of pressure to make the foam burst, the method does not need to add other substances, save raw materials, reduce the probability of pollution of chemical agents, but the method requires certain equipment and power, and can not fundamentally eliminate the factors causing the foam. Chemical defoaming is to add defoaming agent. Compared with mechanical defoaming, this method is time-saving, labor-saving, less investment and quick effect.






Why the food industry prefers silicone defoamer




Efficient defoaming ability: silicone defoaming agent can quickly destroy the foam film to achieve rapid defoaming and defoaming effect. In the process of food processing, such as baking, brewing, etc., the generation of foam may affect the quality of the product, and the use of silicone defoamer can effectively avoid this problem.


Wide range of applications: silicone defoamer is not only suitable for chemical production, but also widely used in food processing industry, such as dairy products, beverages, chocolate production and other fields.


Good chemical stability: silicone defoamer has good chemical stability at room temperature and is not easy to react with other substances, which helps to maintain the quality and safety of food.


Strong adaptability: Even at high temperatures or other harsh process conditions, silicone defoamer can maintain a certain defoamer effect, although stratification may occur at high temperatures, it can still meet production needs under certain conditions.


High safety: Under reasonable use conditions, silicone defoamer is considered safe. Its application in food processing requires compliance with relevant production norms and standards to ensure product quality and safety.


Improved production efficiency: By preventing foam overflow, silicone defoamer can increase production efficiency and reduce downtime during production, thereby reducing production costs.


Improve product quality: During food processing, too much foam can affect the taste, appearance and packaging quality of the product. The use of silicone defoamer can help improve the quality of the final product.


Easy to use and control: Silicone defoamer can often be adjusted as needed, making it work best in different processes.


Environmental friendliness: Silicone defoamer is generally more biodegradable and environmentally compatible than traditional mineral oil and polyether defoamer.


Economic benefits: Although the initial cost of silicone defoamer may be relatively high, it can bring significant economic benefits to businesses in the long term due to its efficiency and ability to improve production processes.


In summary, silicone defoamer has become the preferred defoamer in the food processing industry due to its high efficiency defoamer, wide application range, good chemical stability, strong adaptability, high safety and improved production efficiency. The correct use of silicone defoamer can help food processing companies improve product quality and optimize production processes while ensuring food safety for consumers.