Food & Drugs
Emulsifiers
FEATURES
General Properties: Food/pharma-grade surfactants (e.g., polysorbates, lecithin, mono- and diglycerides); typically clear liquids, pastes, or fine powders.
Synergistic Role: Homogenization traps air in the viscous emulsion. The defoamer must eliminate these bubbles to ensure accurate filling and smooth texture, without disrupting the hydrophilic-lipophilic balance (HLB) or causing oil separation (creaming).
Performance Benefits:
Prevents Phase Separation: Defoams effectively without destabilizing the emulsifier network or causing oily spots on the surface.
Ensures Accurate Dosing: Removes entrained air during manufacturing, ensuring precise fill weights for bottles, pouches, and blister packs.
Improves Product Texture: Eliminates micro-bubbles that would otherwise create a spongy, aerated, or uneven mouthfeel in food and pharma products.
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