Vegetable processing.

Defoamers for vegetable processing

Effective antifoams for vegetable processing

We supply STRUKTOL antifoaming agents which are effective during the whole process of frozen vegetable production from washing and peeling to blanching, etc. The choice of antifoam products and dosage depends on several parameters.

Product highlights.

STRUKTOL J 673 A

Alkoxylated fatty acid esters on vegetable base
Yellowish, slightly turbid liquid

Density (20 °C): 1,000 kg/m3
Dynamic viscosity (25 °C): 500 m Pa.s

Antifoam agent suitable for vegetable processing.

STRUKTOL SB 2121

Combination of esters and copolymers
Yellowish liquid

Density (20 °C): 980 kg/m3
Dynamic viscosity (25 °C): 350 m Pa.s

Antifoam agent suitable for vegetable processing.

Contact.

Please call or email us for more info.

Per Sigsgaard
Sales Manager
+45 26 12 82 22
ps@alsiano.com