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Food Grade Defoamer Application Guide

SUB GROUPAPPLICATIONPROBLEM AREASUGGESTED MERA CHEMICAL PRODUCT
Alcohol BeverageBeerFoams during bottlingD2(FG), D20(FG), D3(FG),
Alcohol BeverageClear Beer (Zima like)Foams during processing & Bottling.D2(FG), DFI-2M
Alcohol BeverageLiquors/Cordials Foams during bottlingD2(FG), D20(FG), AFQ, DFI-4M
Alcohol BeverageMargarita MixFoams during bottlingD2(FG), D20(FG), AFQ, DFI-4M
Alcohol BeverageTriple SecFoams during bottlingD2(FG), D20(FG), AFQ, DFI-4M
Alcohol Beverage Alcoholic MixersFoam at filling/bottling station D2(FG), D20(FG), AFQ, DFI-4M
Animal FeedLiquid Animal FeedFoams while mixing due to proteinsD20(FG), D3(FG), DFI-4
Animal FeedMeat Rendering Rendering down meat parts for animal feed foams due to proteins.SILFAX 35 ; Food Grade 350 cSt, D1(FG)
BeverageCarbonated Soft Drinks/SyrupsFoams during bottling; foams when carbonated water and air are introduced to the syrup.D2(FG), D20(FG), AFQ, DFI-4M
BeverageCoffee Drinks/ SyrupsFoams during bottling; foams in microwave.D2(FG), D20(FG), AFQ, DFI-4M
BeverageCoffee FlavoringFoams duirng filling.D2(FG), D20(FG), AFQ, DFI-4M
BeverageFlavored Waters (Mystic/Sparkling)Flavors cause foam. Bottling process also foamsD2(FG), D20(FG), AFQ, DFI-4M
BeverageFruit Drinks (recommended antifoam may vary due to type of juice)Foams when mixing concentrate with water; foams when drink is mixed prior to bottling; foam caused by jet sprayers in tank; foams during bottling; foams at filter sites.D2(FG), D20(FG), AFQ, DFI-4M
BeverageIce/Freezer PopsFoams during filling plastic tubes due to flavorings.D2(FG), D20(FG), AFQ, DFI-4M
BeverageIced TeaFoams when water is added to concentrate powder.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
BeverageSeltzerFoams during bottling process. D20(FG), D3(FG), DFI-4
BeverageVegetable JuiceFoams during mixingD20(FG), D3(FG), DFI-4
Beverage Dry Drink MixVarious types of powdered coffee, tea & fruit drinksFoams when reconstituting powder with liquidsD2(FG), D20(FG), AFQ, DFI-4M
Breading & BattersBatterAntifoam is added to batter mix to prevent foaming during deep frying.D1(FG)
Breading & BattersBreading or CoatingsFoams when egg whites are mixed with water.D2(FG), D20(FG), AFQ, DFI-4M
Breading & BattersBreading or CoatingsFoams when coating food products with egg whites.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
BrineAll Packaged Meat Products (chicken, ham, beef, sausage, hot dogs, etc.)Foams in brine bath where packaged meats are washed; foams in brine chiller where brine is sprayed onto meats to chill them.D2(FG), D20(FG), AFQ, DFI-4M
BrineCured MeatsFoams when brine solution is injected into meat as preservative.D2(FG), D20(FG), AFQ, DFI-4M
BrinePickle ProcessingFoams due to proteinsD20(FG), D3(FG), DFI-4
BrineShrimpFoams as brine is sprayed over shrimp.D2(FG), DFI-2M
Cheese Products (nonstandardized)Cheese DipFoams when adding dry milk & water.D2(FG), D20(FG), AFQ, DFI-4M
Cheese Products (nonstandardized)Cheese SaucesFoams during processing/ cooking.D2(FG), D20(FG), AFQ, DFI-4M
Cheese Products (nonstandardized)Cottage CheeseFoams in filtration system.D2(FG), D20(FG), AFQ, DFI-4M
Cheese Products (nonstandardized)Starter CultureFoams during recirculation.SILFAX 35 ; Food Grade 350 cSt, D1(FG), D20(FG)
Cheese Products (nonstandardized)Starter CultureFoams at separator.D1(FG)
Cheese Products (nonstandardized)WheyFoams during mixing and processing due to proteins being agitated.D2(FG), D20(FG), AFQ, DFI-4M
Cooking OilsLiquid Vegetable OilFoams during deep frying due to starches/proteins from food.SILFAX 35 ; Food Grade 350 cSt, D1(FG),
Cooking OilsSolid Vegetable OilFoams during deep frying due to starch & proteins & water content.SILFAX 35 ; Food Grade 350 cSt, D1(FG),
Cooking OilsSoy Bean OilFoams when boiled.SILFAX 35 ; Food Grade 350 cSt, D1(FG),
Dairy & Dairy ProductsCoffee CreamerFoams during processing.D2(FG), DFI-2M
Dairy & Dairy ProductsCream SoupsFoams during vacuum chilling.D2(FG), D20(FG), AFQ, DFI-4M
Dairy & Dairy ProductsDry Protein Drink MixFoams when mixed with liquid.D2(FG), D20(FG), AFQ, DFI-4M
Dairy & Dairy ProductsIce Cream or Heavy CreamFoams after adding flavor to agitated system; foams when brine flows over the closed container in the chilling process.D2(FG), D20(FG), AFQ, DFI-4M
Dairy & Dairy ProductsLiquid Protein Drink MixFoams during bottling or mixing.D2(FG), D20(FG), AFQ, DFI-4M
Dairy & Dairy ProductsPuddingFoams during vacuum chilling.D2(FG), D20(FG), AFQ, DFI-4M
Dairy & Dairy ProductsYogurt Products (nonstandardized)Cultures foam in mixing process; foams during filling process.D20(FG), D3(FG), DFI-4
DressingsDressing for SaladsFoams @ mixing & during bottling.D20(FG), D3(FG), DFI-4
DressingsDry Spice DressingFoams when reconstituted at mixing.D2(FG), D20(FG), AFQ, DFI-4M
FermentationBacteriaFoam caused by aeration during fermentation or during protein extraction.D2(FG), D20(FG), AFQ, DFI-4M
FermentationBeerFoams in vertical fermentors.D20(FG), D3(FG), DFI-4
FermentationMolassesFoams during processing due to tempsD20(FG), D3(FG), DFI-4
FermentationUltrafiltration SystemsClogged filters.D20(FG), D3(FG), DFI-4
FermentationWineFoams during fermentation.D2(FG), D20(FG), AFQ, DFI-4M
FermentationYeast Foams due to reaction of yeastD2(FG), D20(FG), AFQ, DFI-4M
Flavors/ SpicesCinnamon DistillationFoams during cooking & extraction of liquidD2(FG), D20(FG), AFQ, DFI-4M
Flavors/ SpicesCoffee FlavoringFoams during filling.D2(FG), D20(FG), AFQ, DFI-4M
Flavors/ SpicesFreezer Pop FlavoringFoams during mixing & packaging.D20(FG), D3(FG), DFI-4
Flavors/ SpicesGarlic JuiceFoams during mixingD20(FG), D3(FG), DFI-4
Flavors/ SpicesOleo SpiceFoams during mixing.SILFAX 35 ; Food Grade 350 cSt, D1(FG),
Flavors/ SpicesSpicy MarinadesFoams during mixing & bottlingD2(FG), D20(FG), AFQ, DFI-4M
Flavors/ SpicesVarious FlavoringsFoams during bottlingD2(FG), D20(FG), AFQ, DFI-4M
Fruits & VegetablesApple Wax CoatingFoams when brushing on wax.D2(FG), DFI-2M
Fruits & VegetablesMushroom ProcessingFoams when cooking in hot water bathD2(FG), DFI-2M
Fruits & VegetablesPotato Processing (chips, fries, etc.)Foams in wash tanks & slicers due to starch from potatoes.D2(FG), D20(FG), AFQ, DFI-4M
Fruits & VegetablesRaw Fruits & Vegetables WashingFoams during washing due to powdered chemicals & natural starches & sugars; foams during water recycling.D2(FG), D20(FG), AFQ, DFI-4M
Meat, Poultry, SeafoodBrothFoams during cooking; foams when broth is pumped from cooker to cooling container.D2(FG), D20(FG), AFQ, DFI-4M
Meat, Poultry, SeafoodEgg WashingFoams in wash tanks due to broken egg proteins. D2(FG), D20(FG), AFQ, DFI-4M
Meat, Poultry, SeafoodEgg Washing Detergent ConcentrateFoams during washing process. Add A/F directly to concentrateD1(FG)
Meat, Poultry, SeafoodMeat MarinadeFoams during processing/mixing & injection into meatD2(FG), D20(FG), AFQ, DFI-4M
Meat, Poultry, SeafoodMeat/Poultry RenderingFoams during cooking down fatsSILFAX 35 ; Food Grade 350 cSt, D1(FG),
Meat, Poultry, SeafoodSeafood bath/processingFoams in water bath due to proteins from seafood being agitated.D2(FG), D20(FG), AFQ, DFI-4M
Meat, Poultry, SeafoodTurkey BastingFoam caused by emulsifier used to keep butter dispersed in water.D1(FG)
SaucesGravy (Powdered)Foams during cooking/microwavingD1(FG)
SaucesSpaghetti SauceFoams during cooking.D1(FG)
SaucesWorcestershire SauceFoams during bottling.D2(FG), D20(FG), AFQ, DFI-4M
SoupsMeat Broth (Chicken & Beef)Foams during cooking due to proteins D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Soy/TofuDry Soy ProteinsFoams when mixed with liquid.SILFAX 35 ; Food Grade 350 cSt, D1(FG),
Soy/TofuSoy Bean SauceFoams during cooking due to gums.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Soy/TofuSoy Bean TofuFoams during mixing & cooking due to proteinsD2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Soy/TofuSoy Marinade ProductFoams in mixing vat; during cooking; during bottling.D2(FG), D20(FG), AFQ, DFI-4M
Starch/PotatoesPotato Processing (chips, fries, etc.)Foams during deep frying due to starch & proteins.SILFAX 35 ; Food Grade 350 cSt, D1(FG),
Sugars/Jams/SyrupsCandiesFoams during cooking; foams when boiling water from sugar solutions.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Sugars/Jams/SyrupsGelatin Gummi candies, decorating Jell, gelatin baseFoams when reconstituting & during blending due to proteinsD2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Sugars/Jams/SyrupsIce Cream ToppingsFoams during the mixing processD2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Sugars/Jams/SyrupsJams & JelliesFoams during cooking; air entrapment in final product.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Sugars/Jams/SyrupsPie FillingsFoams during mixing & cooking.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Sugars/Jams/SyrupsSugar IcingFoams during mixing & packaging; foams during cooking; recycled icing traps air leaving bubbles and voids on cookies.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)
Sugars/Jams/SyrupsPancake SyrupsFoams during cooking due to high sugar content.D2(FG), D20(FG), AFQ, DFI-4M, D1(FG)