Antifoaming agents

A foam is a substance that is formed by trapping pockets of gas in a liquid or solid. A bath sponge and the head on a glass of beer are examples of foams. In most foams, the volume of gas is large, with thin films of liquid or solid separating the regions of gas. Foaming agent also known as aerating agent. A foaming agent is additives that facilitates formation of foam and make it possible to form or maintain a uniform dispersion of a gaseous phase in liquid or solid food.

These compounds have been suggested for use in the preparation of certain toppings, cakes and cake mixes, coffee whiteners, whipped creams, beverages and soft drinks.

A defoamer or an anti-foaming agent is a chemical additive that reduces and hinders the formation of foam caused by protein or gases in industrial process liquids. The terms anti-foam agent and defoamer are often used interchangeably.

These are less viscous, easily spreadable on the foamy surface, and possess affinity to the air–liquid surface where it destabilizes the foam lamellas, which rupture the air bubbles and break down the surface foam. Foaming may be largely suppressed or completely eliminated by the use of small quantities, generally 10 ppm.

Example of antifoaming agents:
*Polyoxyethylene stearate: permitted only in wine that has been imported from certain countries, where it is used to inhibit foam formation during fermentation. Polyoxyethylene stearate is also an emulsifier and antifoaming agent used in processed foods, fruit jellies, and sauces.
*Polysorbate 65: act as a carriers and solvents for colors, fat-soluble antioxidants and antifoaming agents. Used to reduce foam formation during food processing. Typical Products include ice cream and frozen desserts, sugar confectionery, cakes and cake mixes, coffee whiteners and whipped creams based on dairy and vegetable fat.
Antifoaming agents