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 have a dry substance content of about 25 % which consists of starch, crude fibres and proteins. Depending on the potato quality, the percentage of these substances varies a lot. Foam is generated during potato processing because the foam active substances – starch and protein – are extracted by water during transport, washing, peeling and cutting. The intensity of foam mainly depends on the potatoes’ content of starch and protein.