Food-grade polydimethylsiloxane emulsion (food defoamer) is widely used in the food industry during the production of soybean products or when using microorganisms to produce food such as wine and soy sauce. During processing, the raw materials of the food are subjected to intense agitation, resulting in rapid foaming and a large volume of foam. As a result, the tank is often filled with foam, and prolonged accumulation of foam leads to overflow, creating a poor production environment.

In the mass production of soybean products such as soy milk, soybean powder, tofu, and fermented tofu, or foods high in starch, vigorous stirring due to the limitations of the food raw materials generates a large number of bubbles. These bubbles are difficult to eliminate quickly because of the powdery nature of the raw materials. Soy product defoamer, a substance with low surface tension and high surface activity, can inhibit or eliminate foam in liquids.

Foam breaking: Breaking a foam from the air side into a single bubble, rather than a foam (foam polymer), and breaking the foam into one.

Anti-foaming: Entering the bubble from the liquid surface causes the bubble to burst, making it difficult for foam to form.

Defoaming: Invading the bubble from the bubble interface causes the bubbles to merge and rise to the liquid surface.

(The production license for food additives of polydimethylsiloxane and its emulsion, and the food safety inspection items for food additives comply with the requirements of GB 30612-2014 and the provisions of Standard No. 1.)

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