MÜNZING product highlights for fruit & vegetable washing – Invitation to webinar how to control foam in food processing

3 products - 1 goal: Knock down foam in food processing.

Many food processors face a massive foam problem when washing and processing vegetable crops. We would like to showcase our top 3 products which are particularly performant in controlling foam when processing starchy and protein-rich vegetables such as potatoes and peas.

Foam can create serious problems in food processing such as loss of vessel space, overflowing basins and containers, and even hazards such as slippery floors. Münzing’s MAGRABAR® defoamers enable you to utilize your capacities more effectively, reduce losses due to overflowing containers, and improve plant safety by preventing spills. Especially for washing starchy and protein-rich vegetables such as potatoes and peas, there’s three products in our range which will efficiently control the foam:

MAGRABAR® SPI-244: The natural alternative to silicone oil! A vegetable oil based, silicone free emulsion defoamer that performs well in protein and carbohydrate process streams and acts quickly to knock down foam.

MAGRABAR® PD-4446: A 100% active defoamer, based on a vegetable oil combination. It rapidly knocks down existing foam and works persistent in keeping foam levels low throughout the process. It is wax, silicone and silica free and an ideal choice if it is not possible to stir the antifoam before use, or if you are looking for an antifoam which should pass a filter.

MAGRABAR® 10-SN: An emulsion containing 10% silicone. Provides excellent foam control and persistence in keeping a low foam volume.

All products certified Kosher and Halal, suitable for vegetarian and vegan diets, gluten free and free from known allergens.

If you would like to understand more about the formation of foam in food processing, we would like to invite you to our webinar “Foam in food production: where foam evolves and how to fight it”.

The webinar will be held by our laboratory manager Dr. Thomas Hurrle, on July 14th, 16:30 to 17:30 h CET. It is planned to run 1h with a 45 min talk and 15 mins for Q&A.

The whole participation is free of charge.

If you are interested please register at the link below – we are looking forward to welcoming you.

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