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Silicone Antifoams Help Satisfy the World’s Sweet Tooth
While nothing says “Be my Valentine” like a box
of chocolate or those little candy hearts with messages on them, nothing says
“productivity” like improvements in food and beverage chemistry.
Industry researchers say the global market for confectioneries is projected
to reach US $208.5 billion by 2017, up from $141 billion in 2007. New flavors,
novel ingredients, healthier choices and aggressive marketing will certainly
play a large role in generating demand, but it will be silicone antifoams that
help create supply.
“Foaming issues in food and beverage processing applications can create
spillovers that negatively impact efficiency, productivity and cost,” said Don
Buchalski, global marketing manager for Dow Corning’s XIAMETER® brand,
which offers high-quality,
standard silicone materials online. “Silicone antifoams
destabilize and collapse bubbles, allowing confectioners to avoid having to
stop production to clean up spills.”
XIAMETER brand silicone antifoaming agents are designed to safely and
effectively reduce problems with foam under the numerous conditions encountered
when processing foods and beverages. And whether used as pure liquids or
powders or in a compound or emulsion, silicone antifoams are more effective
than organic antifoaming agents.
More information on
XIAMETER® ACP-1500 series of antifoam compounds
for food processing, as well as product selector guides and application guides
are available at xiameter.com. Want to follow the XIAMETER brand online? Check
us out on Facebook and Twitter.