Potato processing
Potato processing
Potato processing often faces foaming issues. Proteins, starches and other impurities escape the potato to the water while turbulence introduces air into the system, causing significant foaming.
Without using defoamers, this foam often prevents the production process from running smoothly. The LEVACO team carefully selects the appropriate foam management solution and defoamers to mitigate the foaming problem and ensure a safe and reliable process.
We look forward to making your production process foam-free, whether you peel, cut, mash, boil or fry.
| Product | Temperature range |
|---|---|
| DEFOSPUM® RWK | 5-25°C |
| DEFOSPUM® KI 20 K | 20-100°C |
| DEFOSPUM® KI 77 K | 35-100°C |
| DEFOSPUM® PP 10 | 20-100°C |
Our products are approved as auxiliaries for the food industry, in line with the appropriate EU, EC, BfR and FDA regulations and are Kosher and Halal certified.
