Antifoams and release agents

  • A. A. Zotto

Abstract

Foam is a mass of bubbles created when certain types of gas are dispersed into a liquid and the dispersion is then stabilised.

Keywords

Release Agent Silicone Fluid Pineapple Juice Processing Guideline Foam Control 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Further reading

  1. Anon (1986) Foam control using foaming and/or defoaming agents. Food Processing 47 (12), 42–44.Google Scholar
  2. Anon (1988) Baking: Lipids were evaluated as release agents in the food industry. Alimenta, 27 (1), 11.Google Scholar
  3. Anon (1988) Refined lecithin pan release agents are easy to use and multifunctional. Food Processing 49 (5), 78–80.Google Scholar
  4. Combs, C. (1990) Choosing the right antifoam agent for the beverage line. Beverage Industry 81 (5), 11.Google Scholar
  5. Lewis, R. J. (1989) Food Additives Handbook, Van Nostrand Reinhold, New York.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • A. A. Zotto

There are no affiliations available

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