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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).
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.
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.
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.
Other substances used as anti-foaming agents include:
