More safety, more efficiency, more cost-effectiveness
In the production of sugar from sugar beets, foaming is a serious problem, starting from the beet-washing stage to diffusion and evaporation stages. The foam is attributed to the numerous non-sugar materials present, such as cellulose, lignin, protein, vegetable bases (betaine and choline), and especially saponin. Foam controllers employed in the beet-washing process are likely to appear in wastewaters. Therefore, their environmental profile is important to consider. Because sugar is intended for human consumption and trace amounts of antifoaming agents may be present in the finished product, various legal and health issues must also be considered. Furthermore, steam-volatile components must be avoided during the evaporation and boiling steps.
Fermentation processes such as the production of drugs, yeasts or simply ethanol require antifoams to control the level of foam during the microorganisms’ growth and the endproduct formation. Biomaterials in the growing media often have a high foaming tendency, whether they are present in the blend of several carefully selected materials like protein extract, sugar, or as byproducts of other food production processes like sugar cane, sugar beet molasses or corn liquor production. On top of this, proteins are often produced by microorganisms and released during the fermentation process, making the foam harder to control. Apart from their essential antifoam properties, the ideal foam control agent for fermentation processes should not be metabolized by the microorganisms, be nontoxic to these microorganisms and to humans, should not cause problems in the extraction and purification of the final product, should not have detrimental effects on oxygen transfer and be heat sterilizable.
Processing potatoes or vegetables requires a wash bath. Intensive foaming of potato juice, starch slurry and processing water is caused by proteins, other nitrogenous compounds and starch found in potatoes or vegetables. Starch foam is very stable and difficult to counter, and antifoam is the most practical and universal application solution.
Beverages are also prone to foam problems during filling and bottling of alcohol beverages, coffee drinks, flavored water and fruit drinks, or when reconstituting powdered drinks like instant coffee or tea with water.
TERRA offers a special range of antifoams formulated with high-quality food-grade silicone fluids that provide more safer, more efficient and more cost-effective productions in food processing. They are suitable for both direct and indirect contact with food, environment friendly, FDA and BfR approved and meet local and international food regulations exactly.
For further information about our range of Silicone Antifoams used in Food Processing, please contact us. Our experts will assist you in making the right choices to secure the product properties you seek.
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