Defoamers for potato processing

We offer STRUKTOL antifoam agents for overcoming existing foam as well as preventing foam build-up during washing and processing of potatoes. The type and extent of the foam vary according to the type of potato, the quality of the potato and the processing conditions.

Potatoes contain approximately 25% dry matter which is composed of starch, crude fibres, and proteins. The proportions of these components can vary significantly depending on the quality of the potatoes. During potato processing, foam is produced as water extracts foam-active substances – primarily starch and protein – while the potatoes are transported, washed, peeled, and cut. The extent of foaming is largely influenced by the starch and protein content of the potatoes.