An Antifoam Agent
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What it is
Antifoam agents are substances that prevent or reduce foaming during food processing. They are typically made from silicones, vegetable oils, or animal fats. These agents work by lowering the surface tension of liquids, making it harder for bubbles to form and persist.
Why it's used
Manufacturers add antifoam agents to prevent excessive foam from interfering with cooking, processing, or packaging. They are commonly found in products like fried foods, sauces, soups, and dairy products where foaming can be an issue.
Health notes
In the US, antifoam agents are generally recognized as safe (GRAS) by the FDA when used as intended. Regulatory bodies like JECFA and EFSA have evaluated some antifoam agents, and they are permitted for use in many countries. Evidence does not suggest adverse health effects from the small amounts typically consumed.
Allergen info
Depending on the specific antifoam agent used, it may be derived from soy or animal products. It is not considered a major allergen itself, and gluten is not typically present.