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Usage Standards for Food Antifoaming Agents
Release Date:
2021-01-28
Antifoaming agents, also known as defoamers or anti-foaming agents, are food additives that reduce surface tension during food processing, thereby inhibiting foam formation or eliminating existing foam. Most food-grade antifoaming agents are packaged in white, first‑grade plastic containers of 25 kg or 50 kg, meeting food‑contact packaging standards; they remain effective for up to one year when stored at room temperature. Emulsions should be protected from freezing; if frozen, thaw by gentle warming and stir thoroughly—this will not affect the product’s performance.
Antifoaming agents, also known as defoamers or antifoams, are food additives that reduce surface tension during food processing, thereby inhibiting foam formation or eliminating existing foam. Food antifoaming agent Majority It is packaged in white, food-grade plastic containers of 25 kg and 50 kg, meeting all food‑packaging requirements; when stored at room temperature, it remains stable for up to one year. The emulsion must be protected from freezing during storage. If it does freeze, thaw it by gentle heating and stir thoroughly—this will not affect the performance of the defoamer.
Food antifoaming agents boast unique advantages, including no adverse impact on product taste, rapid defoaming, long-lasting foam suppression, and a defoaming efficiency of 96–98%. They are widely used in the food industry, encompassing soy products, dairy, pharmaceuticals, dairy beverages, sugar manufacturing, soy protein extraction, sauce and vinegar production, cigarette‑filter adhesives, and more. Owing to their superior performance, they are also employed in synthetic latex production, metal cleaning, and various other sectors. In the food processing sector, these antifoaming agents are characterized by single‑addition application, swift defoaming, exceptionally long foam‑suppressing action, minimal dosage requirements, safety, non‑toxicity, and non‑corrosiveness. Notably, they withstand high‑temperature sterilization and exhibit greater stability than other antifoaming agents, making them suitable for fermentation processes involving heat‑based sterilization as well as for a wide range of foaming liquids under elevated temperatures. As such, they represent a next‑generation solution for the fermentation industry.
What are the recommended usage levels for food antifoaming agents? According to China’s “Hygienic Standard for the Use of Food Additives,” the maximum permitted levels are as follows: 1 g/kg in brewing processes, 1.6 g/kg in soy‑product processing, and 3 g/kg in sugar‑making and fermentation processes. In general industrial applications, the typical addition rate is around 0.5–2.5‰. For liquid food antifoaming agents: 1) In soy products and beer production, add at a rate of 0.2 g/kg; 2) In juice, beverage, and ice‑cream manufacturing, add at a rate of 0.5 g/kg; 3) In the production of seasonings, sugar, and fermented products, add at a rate of 0.1 g/kg. For solid food antifoaming agents, when the material to be defoamed is above 50°C, incorporate the product at 0.1–0.3% of the material’s weight.
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