Soy products

App Introduction
Defoamers are widely used in soy‑product manufacturing at stages such as raw‑material soaking, grinding into slurry, boiling the slurry, and molding. They effectively eliminate and suppress the abundant foam generated during soybean grinding—due to surface‑active substances like proteins and saponins—and throughout boiling and stirring. Excessive foam in soy‑product production can cause overflow and waste during boiling, lead to scorching and scale buildup on the pot’s bottom, compromise product yield and hygiene safety, and even result in tofu and other products with excessive internal air pockets and a loose, crumbly texture. Specialized defoamers for soy‑products must meet food‑grade standards, withstand high‑temperature boiling conditions (90–100°C), disperse readily, be odorless, exhibit excellent compatibility with soy milk systems, and leave no adverse impact on the taste, flavor, or nutritional content of the final product.
Application Value
Reduce raw material spillage and losses during the boiling process, preventing scorching that leads to product scrap and increased equipment‑cleaning costs; ensure a firm, uniform texture in soy‑based products, minimize internal air pockets, and enhance both taste and visual quality; streamline the production workflow to improve the efficiency of boiling and shaping, while lowering energy consumption and labor costs; and guarantee compliance with food safety and hygiene standards, mitigate the risk of microbial contamination, and enhance batch‑to‑batch consistency.
Soy products