Foaming Problems

 

 

Foams.nl has in its vision that when someone knows how to create a stable foam, he also knows how to destabilize it. In many food production processes involving foam promoting ingredients in the recipe, such as proteins, emulsifiers and hydrocolloids, foam formation can be a serious thread causing serious disfunctioning of process equipment or even result in shut down of the production processes. Many industries suffer from severe process interuptions caused by foam formation that is obstructing normal functioning of unit processes. For example in the paper industry foam can cause serious problems by interference of unit processes by foam formed in the production line.

 

The know-how about foam behaviour enables Foams.nl to advice in an innovative way on avoidance of foam formation or foam destruction upon formation. This can be in terms of recipe adaptations but moreover in optimizing processing equipment and material handling or in suggestions of techniques to destroy foams formed during the production process. The foam destruction techniques are based on a non-intrusive approach applying physical disturbances to destroy the foam. Foam destruction is also part of the know-how Foams.nl has.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​