Cooking Oil Production
Cooking Oil Industry
Anti-Foaming Agent (Polydimethylsiloxane (PDMS))
- An anti-foaming agent or a defoamer is a chemical additive that reduces and hinders the formation of foam in during the industrial processing of liquids. The terms anti-foam agent and defoamer are often used interchangeably.
- Polydimethylsiloxane is a food-grade additive that acts as an anti-foaming agent to protect edible cooking oil consumers from excessive foaming, splashing, or bubbling, which occurs when food is added to very hot oil.
Antioxidant (tert-Butylhydroquinone (TBHQ))
- Numerous chemical changes can take place in edible oils and fats during processing, storage, and frying operations. The addition of antioxidants helps delay lipid oxidation and improves the shelf-life of edible oils and fats, including frying oils.
- TBHQ has been found to be the most effective antioxidant against the unwanted processes of hydrolysis, oxidation and polymerization of oils which occur during frying.