Food Grade Defoamer Application Guide

Food-grade antifoams and defoamers are Antifoaming agents that safely and effectively reduce problems with foam in all stages of food and beverage production, processing and packaging.

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)