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Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids

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Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids

Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids
Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids

Large Image :  Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids

Product Details:
Place of Origin: Guangzhou, Guangdong, China
Brand Name: Vivid
Certification: ISO
Payment & Shipping Terms:
Minimum Order Quantity: 2mt
Price: Please contact sales person
Packaging Details: 1 kg packed in food grade PE bag, 10 bags in a master carton.
Delivery Time: 7 to 14 days
Payment Terms: Please contact sales person
Supply Ability: 10,000kgs

Protein Foaming System / Anti-Foaming Agent With Smell Of Ester Of Fatty Acids

Description
Certification: ISO Defoaming Time: ≤50 Seconds
Dosage: 0.1%~0.3% By Weight Of Dry Beans Product Name: Antifoaming Agent
Appearance: Light Yellow Waxy Beads Feature: Small Surface Tention|low Dosage
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anti foaming agent

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Suitable For Protein Foaming System  Anti-Foaming Agent  With Smell Of Ester Of Fatty Acids

 

 

Description:

 

Vivid anti-foaming agent is made from mono- and diglycerides, silicone emulsion, calcium carbonate and phospholipids. Silicone-based defoamer has small surface tention, high surface activity, and strong defoaiming ability with low dosage as well as low cost. It is immiscible with water and most organic medium matter, so that it can eliminate most bubble mediums. Due to heat stability, it can be used in a wide temperature range of -5 ℃ ~ -150 ℃; due to chemical stability, it can be used in acid, alkali and salt solution with no damage to product quality if the formula is appropriate.

 

 

Product Characteristics

 

  1. This product is safe according to national food safety standards GB 2760.
  2. The defoaming effect is significant with low dosage, and it can eliminate the bubbles in 1-5 seconds.
  3. It has a wide application for varieties of bubble systems.
  4. This product is stable under acid and, alkali and high temperature environment with good water dispersitility.

 

 

Specification:

 

 

Appearance  

 Light yellow waxy beads or powder, with smell of ester of fatty acids

Defoaming time, seconds  

≤50  

Foam-restraining time, seconds   

≤40

Arsenic  (mg/kg)

≤4

Heavy metals (as Pb) (mg/kg)

 ≤30

Loss on drying, %

≤5

 

 

Dosage:

 

0.1%~0.3% by weight of dry beans

 

Application:

 

to eliminate the bubble during bean products processing.

 

 

Application method:

 

when soy bean milk’s temperature reaches over 90℃, add this product and well mix until it is fully melted into the soy bean milk.

Contact Details
Masson Group Company Limited

Contact Person: Stanley Yen

Tel: +8613632336050

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