Our range of antifoam products are suitable for fish, meat and vegetable products. This range of additives makes it possible to eliminate the foam that forms during the manufacturing process. The defoaming effect is achieved by reducing the surface tension of the water and is highly productive by requiring only small doses in solution that are effectively dispersed over a wide spectrum of pH and temperature.
Advantages
Anti-foam effect reducing the surface pressure of water.
Facilitates the work in the productive processes.
Eliminates the formation of the foam produced in the manufacturing processes.
It does not cause detectable residues.
Safe to use.
Properties
Additives suitable for all types of products and their different cuts.
Additives used in the water of glazers, brine freezing tunnels, cooking pots.
Additive considered as a technological adjuvant.
Formulations adjusted to the laws of the various countries where applicable.
PH7 range of additives
Classified by Fishery Products
Fish, meat and vegetable products
ANTISKUM F20 ALIM