Defoamers & Antifoams | MAGRABAR® SPI-244
MAGRABAR® SPI-244 acts quickly to knock down foam and should be fed directly to the foaming medium. The optimum use Level must be determined experimentally and will vary with the severity of the foaming problem. We suggest starting with 100 ppm of antifoam and gradually reducing the amount until the minimum effective use levle is determined.
|Categories||Fruit & Vegetable Products; Processing machinery; Proteins|
|Sales markets||Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America|
|Supplied from||Germany; United States|
|End-Use Categories||Bakery; Beverages; Brewing; Confectionary; Dairy; Desserts / ice cream; Food Supplements; Frozen food; Fruit & Vegetable; Frying and Culinary Fats; Healthy Food & Beverages; Meat & meat products; Proteins; Ready meals; Sauces & Seasoning; Seafood; Vegetarian / Vegan Products; Wine & spirits|
|Certifications||Free-From; Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Vegan; Vegetarian|
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