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Anti-Foam

What is Anti-Foam?

Anti-foam is a type of food additive used to reduce or eliminate the formation of foam during the processing of a particular food or beverage. It is usually a liquid or paste-like substance that is added in small amounts during the manufacturing process. Anti-foam agents also help to prevent clumping and aid in the flow of the product. The most common type of anti-foam agent is dimethylpolysiloxane (DMS).


Where is Anti-Foam Generally Used?

Anti-foam agents are used in many types of food processing, including baking, dairy processing, and the manufacture of canned and frozen food products. They can also be found in the production of beer, wine, soda, and other beverages, as well as the production of sauces, syrups, jams, jellies, and dressings. These agents can be used in the food packaging process, as well.


Where is Anti-Foam Found?

Anti-foam agents are usually listed on food labels as DMS or dimethylpolysiloxane. They can also be listed under other names, such as polydimethylsiloxane, silicone emulsion, or anti-foaming agent. These additives can be found in a variety of processed foods and beverages.


What Are the Health Benefits of Anti-Foam?

Most anti-foam agents are generally considered to be safe for consumption, although the long-term effects of ingesting them are not yet known. There are no known health benefits associated with the use of these additives.


Interesting Facts About Anti-Foam

  • Anti-foam agents have been used in the food industry for over 50 years.
  • The US Food and Drug Administration (FDA) has approved the use of DMS as a food additive.
  • Anti-foam agents are not affected by heat and can be used in a variety of food processing temperatures.

List of Other Similar Ingredients

Other substances used as anti-foaming agents include: 

 

  • Polyglyceryl esters
  • Polyethylene glycol
  • Polypropylene glycol
  • Polyethylene oxide 
  • Mono- and di-glycerides
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