Strong Anti-Foaming Effect Protein Defoaming Agent For Soybean And Dairy Products

Description:

Vivid Anti-foaming agent is made from mono- and diglycerides, silicone emulsion, calcium carbonate and phospholipids. Silicone-based defoamer has small surface tention, high surface activity, and strong defoaiming ability with low dosage as well as low cost. It is immiscible with water and most organic medium matter, so that it can eliminate most bubble mediums. Due to heat stability, it can be used in a wide temperature range of -5 ℃ ~ -150 ℃; due to chemical stability, it can be used in acid, alkali and salt solution with no damage to product quality if the formula is appropriate.

Product Characteristics

1. This product is safe according to national food safety standards GB 2760.
2. The defoaming effect is significant with low dosage, and it can eliminate the bubbles in 1-5 seconds.
3. It has a wide application for varieties of bubble systems.
4. This product is stable under acid and, alkali and high temperature environment with good water dispersitility.

Specification:

Application:

to eliminate the bubble during bean products processing.

Application method:

when soy bean milk’s temperature reaches over 90℃, add this product and well mix until it is fully melted into the soy bean milk.

Guangzhou Masson Technology Industry Co., Ltd. is a high-tech enterprise dedicated to the research and development, production, sales and technical services of food additives and food ingredients, and is the vice chairman of China Food Additives and Ingredients Association, participating in the drafting of many national standards for food safety. The company relies on a number of patents and food emulsifier production and application of key technologies, so that the monomer emulsifiers, emulsifiers, bakery ingredients, quality improvers, special fats and other series of products have been recognized by the market.