Home> Products> Defoamer Agent> Liquid Defoamer water Desalination and Fermentation
Liquid Defoamer water Desalination and Fermentation
Liquid Defoamer water Desalination and Fermentation
Liquid Defoamer water Desalination and Fermentation
Liquid Defoamer water Desalination and Fermentation

Liquid Defoamer water Desalination and Fermentation

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Payment Type:T/T
Min. Order:1 Ton
Product Attributes

Model No.Defoamer-food additives

BrandLanyao

Packaging & Delivery
Selling Units : Ton

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Defoamer Agent (Silicone)
polyaluminum chloride
Product Description

 

Product Description:

Polydimethylsiloxane lotion is a food additive produced in accordance with the national standard [GB30612-2014]. According to GB2760-2014, this product belongs to the category of food processing aids that require specified functions and scope of use. It has the characteristics of rapid defoaming and long-lasting foam suppression; Widely applicable to soy protein
Extraction technology, pea starch processing, meat products, beer production, baked goods, oil processing, jelly, juice, jam, concentrated juice powder, beverages, instant foods, ice cream, seasonings, and vegetable processing, and other food production and processing processes defoaming; It is also applied in various processes such as seawater desalination engineering and fermentation production for defoaming addition.

Features:

Appearance: milky white viscous liquid;
Non volatile substances; ≥ 10%;
Stability (3000 rpm/30 minutes): No demulsification phenomenon.
Lead ≤ 5mg/Kg,
Arsenic ≤ 2mg/Kg

Applications:

It can be widely used in the extraction process of soy protein, processing of pea starch, meat products, beer production, baked goods, oil processing, jelly, fruit juice, jam, concentrated fruit juice powder, beverages, instant foods, ice cream, seasoning and vegetable processing, and other food production and processing processes for defoaming; It is also applied in various processes such as seawater desalination engineering and fermentation production for defoaming addition.
 
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