Foam formation during preparation of Mango Based Beverages
Dear friends. One of my colleague is facing a problem as foam is getting formed while preparing beverage (mango based) which hampers the filling capacity & net content. Please advice what might be the cause & remedies to tackle this. Thanks, Sujit
Some juices and drinks ingredients are are naturally somewhat prone to foaming. Excessive agitation that increases air intake will make the problem worse (and usually won't do your shelf life many favours either, as it will also increase dissolved O2 levels).
I'd start by having a look at your mixing and filling processes - are there areas where you may inadvertently be promoting intake of oxygen into the liquid, e.g. stirrers that break the surface of liquid in tanks?
There are also processing aids/additives that can help, as some things may form a foam even if you do everything you can to minimise the opportunity for creation during processing. You'd need to check what the regulatory position is in the areas in which you're selling the product, but it might be worth looking into antifoams (that prevent foam being former) and defoamers (that break down foams after formation). The two terms are used somewhat interchangeably, and some antifoams do a reasonable job of defoaming some products. Speak to a local supplier and explain your product and challenge, and they'll probably be able to recommend something suitable.
FWIW I've had great results using silicon-based antifoams from Basildon Chemicals (https://www.kcc-basildon.com/), but I don't know if they have a distributor in India.
The company I work for blends fruit juices as a component in one of the finished products. We use organic Magrabar MD-3000 and don't have any issues with foaming. We use about 1 tablespoon in a 75 gallon batch and it is considered a processing aid, so it is not listed on the label.