Abstract
Particle size effect of a food emulsifier on antifoaming action in casein solution was examined by measuring air volume in froth and dynamic surface tension.
Casein solutions contained sucrose lauric acid ester (L195) as an antifoaming agent and sucrose palmitic acid ester (P1670) as a dispersion agent. Air volume changed with the concentration of P1670 and particle size of L195. L195 particle size at more than 6μm had particular capacity for antifoaming action, and at which dynamic surface tension was considerably reduced. L195 particle size exceeding 6μm was thus defined as the effective antifoaming diameter (EAD). At more than EAD 89% in casein solutions, antifoaming ability was enhanced.
