Air bubbles in food is related to stirring and ventilation, and food containing a large number of protein raw materials such as peptone, corn syrup, soybean meal, yeast, which are very easy to produce foam.

Hazards of food foam

1. Foam will affect the taste of food.

2. Too much foam will easily overflow, resulting in a waste of materials and increasing the chance of bacterial contamination.

3. In severe cases, it can hinder the respiration of bacteria, leading to the destruction of bacteria.

4. Excessive foam can lead to a reduction in the amount of material to be canned.

There are indeed many problems in food production, such as juice processing produced a large number of foam, filling a time, it is certainly not enough to fill, if the number of times, one is to increase the operation of the machine, increasing production costs; Secondly, the foam overflow to the bottle mouth and bottle, may cause mold contamination, thus affecting the quality of the product.

Another example is that one step in the process of making tofu is boiling soy milk. Soymilk has a lot of protein and some saponins. They all have surface activity and can form a lot of foam when heated and stirred. Soymilk contains a considerable amount of protease inhibitors. If it is not inactivated, it will inhibit protease activity and affect the body's digestion and absorption of protein. And saponins have a bitter flavor, and higher levels can lead to nausea and vomiting. The temperature at which a large amount of foam is formed is only about 70 or 80 degrees, which is not hot enough to deactivate protease inhibitors and saponins. Without defoaming, the large amount of foam generated will make it difficult for the temperature to continue to rise. Therefore, defoaming is an unavoidable operation.

To summarize, the foam generated in production not only affects the smooth running of industrial production, but also affects the quality of the product, in addition to reducing the use of equipment area and increasing the consumption of processing time.

We want to eliminate the foam method of mechanical defoaming and chemical defoaming two kinds, mechanical defoaming is to break the foam with the help of mechanical force, or with the help of pressure to make the foam rupture, the method does not need to add other substances, saving raw materials, reduce the chance of pollution of the chemical reagents, but the method requires a certain amount of equipment and power, and can not be eliminated from the root of the factors that cause the foam. Chemical defoaming is to add defoamer, the method and mechanical defoaming compared to save time and effort, small investment, quick results.

The reasons why the food industry prefers silicone defoamers

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

2. 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.

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

4. Strong adaptability: even at high temperatures or other harsh process conditions, silicone defoamer can maintain a certain antifoaming effect, although it may be at high temperatures will occur in the delamination, but under certain conditions can still meet the production requirements.

5. High safety: under reasonable conditions of use, the silicone defoamer is considered safe. Its application in food processing needs to comply with relevant production norms and standards to ensure product quality and safety.

6. Improve production efficiency: By preventing foam overflow, silicone defoamers can improve production efficiency and reduce downtime in the production process, thus reducing production costs.

7. Enhance product quality: During food processing, excessive foam may affect the taste, appearance and packaging quality of the product. Using silicone defoamers can help improve the quality of the final product.

8. Ease of use and control: Silicone defoamers can often be adjusted as needed for optimal performance in different processes.

9. Environmentally friendly: Silicone defoamers are generally more biodegradable and environmentally compatible than traditional mineral oil-based and polyether-based defoamers.

10. Economic benefits: Although the initial cost of silicone defoamers may be relatively high, due to their high efficiency and ability to improve production processes, they can bring significant economic benefits to enterprises in the long run.

In summary, organosilicon defoamers have become the preferred defoamer in the food processing industry due to their high efficiency defoaming ability, wide range of applications, good chemical stability, high adaptability, high safety and improved production efficiency. The correct use of silicone defoamer can help food processing enterprises to improve product quality, optimize the production process, while ensuring food safety for consumers.