Posted in | Chemistry

Silicone Antifoams Improve Productivity in Food and Beverage Processing

While nothing says “Be my Valentine” like a box of chocolate or those little candy hearts with messages on them, nothing says “productivity” like improvements in food and beverage chemistry.

Industry researchers say the global market for confectioneries is projected to reach US $208.5 billion by 2017, up from $141 billion in 2007. New flavors, novel ingredients, healthier choices and aggressive marketing will certainly play a large role in generating demand, but it will be silicone antifoams that help create supply.

“Foaming issues in food and beverage processing applications can create spillovers that negatively impact efficiency, productivity and cost,” said Don Buchalski, global marketing manager for Dow Corning’s XIAMETER® brand, which offers high-quality, standard silicone materials online. “Silicone antifoams destabilize and collapse bubbles, allowing confectioners to avoid having to stop production to clean up spills.”

XIAMETER brand silicone antifoaming agents are designed to safely and effectively reduce problems with foam under the numerous conditions encountered when processing foods and beverages. And whether used as pure liquids or powders or in a compound or emulsion, silicone antifoams are more effective than organic antifoaming agents.

Source: http://www.dowcorning.com

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