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.
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.
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.
Jon Nicolas Jensen
Head of Nordic Sales
+45 51 35 34 36
jnj@alsiano.com