Food-grade antifoam, industrial foam control, silicone antifoam emulsion, foam-free food processes, multi-purpose A20 antifoam.
**The product images are for illustrative purposes only and may vary in their presentation, packaging, or container depending on availability and production requirements.
Antifoamzera A20
Comparable Products:
Antifoam
Antifoamzera A20, based on silicones and non-ionic emulsifiers of FDA-grade, is designed to control foam in aqueous media. KOSHER certified, it is ideal for food-processing applications, offering high efficiency, rapid dispersion, operational safety, and reliable performance in distillation, dairy, juices, fermentation, confectionery, fats, soups, and broths.
Product line:
Considerations and recommendations
Uses
Benefits
Presentations
Uses
- Foam control in alcohol distillation (brandy, tequila).
- Prevention of overflows during cooking and distillation processes.
- Production of dulce de leche and milk-based sweets.
- Manufacture of condensed milk and milk powder.
- Fermentation processes in sugarcane, panela, fruit wines, cider, and malt beverages.
- Confectionery manufacturing: hard and soft candies, sugar cubes, and chocolates.
- Dairy industry processes to maintain clean and controlled lines.
- Production of margarines, butters, and other low-moisture fats.
- Production of soups and instant broths, ensuring uniform texture.
- General aqueous industrial processes where foam causes losses or contamination.
Benefits
- Immediate action: rapidly eliminates surface foam and trapped air.
- Improves production efficiency by reducing process interruptions.
- Ensures greater homogeneity and consistency in final products.
- Minimizes product losses due to foam-related overflows.
- Reduces operational costs by avoiding downtime.
- Complies with hygiene and safety standards, preventing hazardous foam buildup.
- Enables cleaner, safer, and more controlled food industry processes.
- Increases production capacity by eliminating bottlenecks.
- Offers high compatibility and stability in various processes thanks to non-ionic emulsifiers.
- Versatile use across multiple sectors: dairy, confectionery, fermentation, beverages, and fats.
Presentations
- 20 kg jerrycan
- 200 kg drum
Antifoamzera A20
Silicone-based antifoams use silicon compounds as their main active ingredient, formulated with hydrophobic additives incorporated into a dimethylpolysiloxane matrix. This structure is combined with carefully selected emulsifiers, which enable the silicone to disperse rapidly and evenly in the foam-forming medium. The effectiveness of these products lies in their immediate action, as they penetrate the foam and destabilize the bubbles to eliminate them quickly. Moreover, silicone compounds are available both as oils and aqueous emulsions, providing versatility and ease of application across various industrial settings.
These antifoams are particularly effective for controlling complex and persistent foams, thanks to their dual action: they remove visible surface foam and release trapped air within the medium, improving the quality and homogeneity of the processed product. In the food industry, where foam control is critical for maintaining efficiency, safety, and cleanliness, these formulations have proven indispensable. The “A” type references are especially valued for their ability to prevent downtime caused by foam buildup, leading to faster and more productive processes.
The use of antifoams such as A20 not only supports operational continuity but also helps maintain product consistency, prevent spills that can cause accidents, reduce product losses, and minimize operating costs. Another key benefit is ensuring compliance with hygiene and safety standards, by preventing foam buildup that could become a contamination source. By eliminating foam-related bottlenecks, production capacity is optimized, ingredient waste is reduced, and the stability and shelf life of food products are improved.
Antifoam A20 is formulated for use in aqueous systems, ensuring simple and effective application. Its composition includes non-ionic emulsifiers, which provide compatibility with a wide range of food processes, along with stability and long-lasting performance over time.
In terms of applications, A20 has a broad range of uses. It is employed in alcohol distillation (such as brandy and tequila) to prevent overflows and losses during cooking or distillation. In the dairy industry, it is used in products like dulce de leche, condensed milk, milk powder, and milk-based sweets, ensuring clean and controlled processes.
It also plays a vital role in fermentation processes for sugarcane, panela, fruit wines, malt beverages, and cider, preventing excessive foam formation that could disrupt natural fermentation. In the confectionery sector, it is used in making hard and soft candies, sugar cubes, and chocolates, maintaining foam control during cooking and mixing. Additionally, it is effective in producing low-moisture fats and oils (such as butter and margarine) and in instant soups and broths, where it ensures a uniform appearance and texture in the final product.
Tailored solutions
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