Intelligent foam control solutions for food and biotechnology applications
Foam formation is a common challenge in both food and non-food processing industries, often resulting in production downtime and material waste. To mitigate these effects, we offer advanced Struktol® antifoams from Schill+ Seilacher to inhibit foam generation and defoamers for the rapid collapse of foam. An innovative dosing system ensures precise and reliable dosing helping to stabilize production processes, improve final product quality, and reduce operational disruptions.
All Struktol antifoams and defoamers are manufactured according to high quality standards and certified according to ISO 9001. In addition, they are ISO 14001 certified, demonstrating compliance with internationally recognized quality and environmental management systems.
Food grade antifoams and defoamers
In food processing, the choice of antifoam must balance technical performance, regulatory compliance, and food safety. We supply Struktol® antifoam agents for the processing of potatoes, sugar, and vegetables. The range also includes certified organic antifoams (according to EC/834/2007 und EC/889/2008) and Kosher and Halal certified alternatives. Our portfolio comprises both silicone-based (e.g. silicone polymers) and non-silicone-based (e.g. fatty acid esters, vegetable oils and/or wax), often used in combination to achieve optimal performance.
Potato processing: Foam is formed during transport, washing, peeling, and cutting as water extracts foam-active substances such as starch and protein. The type and extent of foam depend on potato variety, quality and processing conditions. Using the right antifoam agent ensures a safe and stable process, preventing foam build-up and collapsing existing foam. For best results, it is recommended to add antifoam agents preventively rather than reactively.
Sugar processing: During processing of sugar beets, foam occurs due to foam active substances such as proteins, sugar and degradation products. Foam intensity is influenced by process conditions, beet quality, and different techniques used. In addition, process temperature and water circulation dimensions also influence foam formation. Preventing foam formation is important to maintain a smooth and efficient factory process. We offer Struktol® antifoam products specially developed for sugar processing and adapted to the exact requirements of the different stages of sugar production.
Vegetable processing: The formation of foam in frozen vegetable production results from foam-active substances in the process, including proteins, starch, and various by-products. Struktol® antifoam agents provide reliable foam control throughout the entire process from washing and peeling to blanching, ensuring stable throughput and consistent product quality.
All Struktol® antifoams for food processing are food-grade approved and permitted as food additives under Regulation (EC) No 1333/2008.
Effective foam control in biotechnology applications
Fermentation: Generation of foam during fermentation is caused by the existing foam-active substances in the fermentation broth, gas release and turbulence within the fermenter. The main foam promoting substances include sugars, starches and proteins, but trace elements for microorganisms may also contribute. In addition, the amino acids and proteins generated by microorganisms during the fermentation can cause considerable foam activity.
The composition of the released gases varies with the fermentation method. In principle, a distinction is made between anaerobic and aerobic fermentation processes. Production of alcohol is a typical anaerobic, while propagation of microorganisms (production of baker’s yeast) and production of different “biotechnology products” (e.g. antibiotics and enzymes) are aerobic processes.
We supply a complete range of Struktol® antifoams agents optimised for both anaerobic or aerobic fermentation. These formulations are highly effective without negatively affecting the fermentation process, final product quality or yield. For large-scale plants, Schill+Seilacher, has developed an automatic dosing system that continuously adds the required amount of antifoam to the fermentation vessels throughout the entire fermentation process, ensuring consistent foam control. Foams can also be controlled preventively by adding antifoam agents at the start of fermentation.
Biogas: Biogas is generated through anaerobic fermentation of organic materials such as specifically grown energy plants, residual plant matter, liquid manure, wastewater sludge and other biowaste. During this process, microorganisms degrade the biomass into biogas, primarily composed of methane and carbon dioxide. Foam is generated due to foam active substances such as carbohydrates, sugars, methane, carbon dioxide and proteins in the digester.
We offer Struktol® antifoam agents that provide an efficient balance between destruction of already built foam and degassing of high viscous digester content. Proper distribution of the antifoam agents, as well as the timing and dosage, are crucial for optimal performance.
Get in touch!
Together with Schill+Seilacher, we provide expert guidance in selecting the optimal antifoam products and the most efficient dosing systems for your specific process. Contact us for more information.
Struktol® antifoam benefits
- High efficiency at low dosage – breaking foam at very small concentrations.
- Preventing foam overflow – resulting in fewer interruptions, less cleaning and stable throughput
- Blocking initial formation of foam or prescriptively eliminating it once it appears.
Product highlights
Potato processing
- Transport water, washing → Struktol SB 2032
- Production of fries, chips, dried and mashed potatoes → Struktol J 660 R, SB 2084
Sugar processing
- Transport water, washing → Struktol SB 2032
- Extraction, juice clarificaton, evaporation, sugar house and molasses → Struktol SB 2121
Vegetable processing
- Washing, peeling, blanching → Struktol J 673 A, SB 2084
Aerobic fermentation
- Fermentation processes → Struktol J 647 (amino acids, antibiotics, enzymes), Struktol SB 2121 (enzymes)
Anerobic fermentation
- Fermentation processes → Struktol J 673 A, SB 2121 (alcohol), struktol SB 2080 (biogas)
