FOOD GRADE SILICONE
SILICONE ANTIFOAM EMULSIONS - C-2005A, C-2010A, C-2020A, & C-2030A
The above listed C-2000 series of antifoams are food-grade, water-based, silicone emulsions (as polydimethylsiloxane) designed to control foam in most aqueous systems. Widely used in many non-food-grade industrial applications, these antifoams find utility beyond, and are not limited to, the food industry. The functional properties developed especially for our C-2000 products to eliminate and prevent excessive foam include: quick dispersibility, slight insolubility, relative stability, and a high degree of spreadability in the foaming system. The active ingredient, polydimethylsiloxane, is an inert polymer. These particular C-2000 antifoams products utilize only food-grade, nonionic emulsifiers; and contain only ingredients that are recognized by qualified experts as safe in food products according to the Code of Federal Regulations, Title 21, Part 173.340. They may therefore be used as direct food additives in most foods at levels anywhere from 33 to 333 parts per million (mg/L) depending upon the product. As processing aids, these C-2000 products are considered 'secondary direct food additives' and impart no flavor, odor, or functional attributes to the food. Please consult the Code of Federal Regulations for further clarification on antifoam usage in your particular foodstuff.
To control foam, our silicone antifoam agents may be added “as is” directly to the foaming process, or they may be diluted with water immediately prior to application. While it is sometimes preferable to dilute the antifoam prior to use, please keep in mind that a diluted antifoam is not often stable for a long period of time, and should be used as soon as possible. It is also advisable to ensure that a diluted antifoam is periodically mixed or thoroughly stirred prior to use. (Note: Undiluted antifoam does not requiring stirring prior to use.) Do not store diluted antifoam agents for a long period of time because product stability and antimicrobial preservation may be compromised.
Each foaming problem is unique and requires different treatment levels of antifoam. Use only the minimum amount of antifoam required to control the foam. Direct food-additive applications are limited to a federally defined legal maximum of silicone content remaining in the food after processing. Therefore, if higher levels of antifoam are initially used during processing, it is essential that the final concentration of silicone present in the food not exceed the legal limit. Indirect food contact applications are not necessarily restricted in this capacity and may be able to use a greater concentration of antifoam in their process. Experimentation is usually necessary to optimize the amount of antifoam used in a given process, and thorough testing should always be conducted to determine the suitability and compatibility of the antifoam with the foaming system and processing equipment.