Defoamers & Antifoams.

Defoamers for potato processing

Premium antifoaming agents for potato washing and 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.

Product highlights.


Modified fatty alcohols
Yellowish liquid

Density (20 °C): 880 kg/m3
Dynamic viscosity (25 °C): 23 m Pa.s

Suitable for transport water and potato washing, as well as biological wastewater treatment (anaerobic/aerobic).


Combination of higher fatty acid esters
Yellowish liquid

Density (20 °C): 1,000 kg/m3
Dynamic viscosity (25 °C): 440 m Pa.s

Suitable for production of french fries and crisps/chips, starch production (wet starch), dried and mashed potatoes.


Please call or email us for more info.

Per Sigsgaard
Sales Manager
+45 26 12 82 22

Per Sigsgaard, Sales Manager, Alsiano


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