Future Development

Significant advancements continue to be made in the development of silicone-based antifoams. Recent developments have focused on areas involving organic-silicone blends. Many newly commercialized products use this new technology and may impart even more efficiency to current antifoam product lines. Work is also being conducted on varying the types of delivery systems for silicone antifoams. Instead of water-based emulsions, solid media are being investigated as delivery systems for the antifoam compound to the foaming interface. This could provide benefits to separation processes using ultrafiltration. Typically, emulsifiers used in antifoam emulsions have shown a tendency to clog and even damage many types of cross-flow ultrafiltration membranes.

As the food industry continues to expand with quicker, more convenient processed foods, so too will the opportunities grow for foam control. Currently, an area experiencing growth is the microwavable foods segment. This is also an area where foaming has been a problem. Many manufacturers desire microwaved food to resemble food that has been prepared by conventional means. Although the formation of foam on food or drinks that have been micro-waved does not affect the taste of these products, it is not aesthetically pleasing. The use of silicone antifoams can alleviate these types of problem.

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