The Vegetarian Resource Group Blog

Defoaming Agent

Posted on November 04, 2013 by The VRG Blog Editor

By Jeanne Yacoubou, MS
VRG Research Director

This entry was just added to our Food Ingredients Guide:

Defoaming agent
Alternate names: defoamer, antifoaming agent, antifoamer, foam inhibitor
Commercial source: petrochemical-mineral, petrochemical-vegetable, vegetable, animal
Used in: cane and sugar beet processing; fermentation used to make enzymes, amino acids, etc.; processing of baked goods, coffee, fruit juice, instant soups and noodles and many other products; many industrial applications
Used for: reducing, eliminating or preventing the formation of foam during the processing of foodstuffs (e.g., cane sugar) and during a food or beverage product’s manufacture or consumption
Definition: Used widely in many food industries, defoamers control undesirable foam production.
Common Examples: dimethylpolysiloxane, polysorbate 60, polyethylene glycol, hydroxylated lecithin, magnesium stearate, fatty acids
Manufacturers: Organic Defoamer Group, Emerald Performance Materials
Classification: Typically Vegan
Definition added: October 2013

The contents of this entry, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

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