Food Additives Sales Department

Effect on foaming (foaming/defoaming)

SY-Glyster reduces interfacial tension and act on foam.


(Main applications: Cakes, whip, etc.)

Foaming starch aqueous solution

Fine-textured foam is prepared by adding GP-120. The bubbles also show high stability over a wide range of temperatures.
Example) GP-120, GP-450, etc.


(Main applications: Beverages, etc.)

Defoaming effect of oleate

When an aqueous solution of protein such as sodium caseinate is shaken, bubbles are generated. The generation of such bubbles is controlled by adding MO-3S.
e.g., MO-3S and ML-310