Defoamers & Deaerators - Processing Aids and Food Additives for the Food Industry

Foam and air inclusions are unavoidable in many food technology processes. However, they can significantly impair efficiency, product quality, and plant safety. IMPAG Food Germany offers a high-performance portfolio of defoamers and deaerators for use as processing aids or approved food additives. These solutions are designed to stabilize production processes and support safe, efficient, and economical manufacturing.

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Why Use Defoamers & Deaerators?

The targeted use of these agents provides numerous advantages throughout the entire process chain:

• Increased plant capacity and throughput.
• Improved pumping, mixing, and filling processes.
• Reduction of product loss caused by overflowing.
• Prevention of process disruptions and equipment downtime.
• Enhanced product homogeneity and visual appearance.
• Reduced air entrainment and higher filling accuracy.
• Optimized sensory characteristics of the end product (e.g., beverages or protein shakes).

Particularly in systems containing protein, fat, or surfactants, stable micro- and macro-foams often form, which are difficult to control without suitable additives.

 

Terminology at a Glance

In practice, these functions are often combined to sustainably control both acute foaming and air inclusions:

• Defoamers: Specifically and rapidly destroy existing foam.
• Antifoams: Prevent the formation of new foam during the process.
• Deaerators: Promote the rising and escape of finely dispersed air from liquids.