YenzoWhich foods contain antifoaming agents?
The source Yenzo cites for this group only defines the function and does not list specific foods, so Yenzo gives no list here. Each code in the group has its own page; see the page of that code.
Antifoaming agents in food
Antifoaming agents are substances that prevent or reduce foaming. They are added to food so that less foam forms. This definition follows Annex I of Regulation (EC) No 1333/2008 of the European Union.
Vietnam regulates additives through a list of permitted additives (Circular 24/2019/TT-BYT, referencing international Codex standards); a substance not on the list is not permitted in Vietnam, and that is the first tier of the Yenzo Scale — see how levels are set.
Antifoaming agents: very low risk
Very low risk: no concern at the levels used in food. How we score →
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Fun fact. Undesired foam appears in bioprocesses used for paper, food, beverage and drug production, such as the synthesis of antibiotics. Antifoams can be hydrophobic solids dispersed in carrier oil, aqueous suspensions or emulsions, liquid single components or solids, and may contain surfactants. Slow antifoams are often oils that destroy foam over a longer period, while fast antifoams are usually mixed agents that enter the foam film. For oil-based antifoams, an oil drop enters the surface of the foam film and is deformed into a lens shape, and the film is dewetted away from the oil bridge by capillary forces, causing it to rupture. Source: Beyond de-foaming: the effects of antifoams on bioprocess productivity (Computational and Structural Biotechnology Journal, 2012)
Frequently asked questions about antifoaming agents
How can I recognise antifoaming agents on a label?
Labels usually write the group name with the INS number, for example “antifoaming agent (471)”. A label may also write the E code, the INS code or the name of the substance. The same substance can be written in different ways.
Which antifoaming agents are the most common?
Yenzo does not rank codes. Some codes of this group have a page on Yenzo: E471 (mono- and diglycerides of fatty acids), E551 (silicon dioxide (amorphous)), E1521 (polyethylene glycol). Each of them has a row in Appendix 1 of Circular 24/2019/TT-BYT with the function “chất chống tạo bọt” (antifoaming agent).
Other categories
PreservativesColoursSweetenersFlavour enhancersEmulsifiersThickenersAntioxidantsAcidity regulatorsAnticaking agentsGlazing agentsStabilizersGelling agentsSequestrantsFlour treatment agentsHumectantsCarriersColour retention agentsFirming agentsEmulsifying saltsBulking agentsFoaming agentsRaising agentsPackaging gasesPropellantsBleaching agentsCarbonating agentsFlavourings