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XIAMETER AFE-1510 Food-Grade Silicone Antifoam Emulsion

    • Product Name: XIAMETER AFE-1510 Food-Grade Silicone Antifoam Emulsion
    • Factroy Site: Lingwu, Yinchuan, Ningxia, China
    • Price Inquiry: sales2@liwei-chem.com
    • Manufacturer: Anhui Liwei Chemical Co,Limited
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    Specifications
    HS Code 399736
    Appearance milky white liquid
    Odor mild characteristic odor
    Active Content 30% polydimethylsiloxane
    Active Ingredient food-grade silicone antifoam
    Emulsion Type oil-in-water emulsion
    Specific Gravity At 25c 1.00
    Viscosity At 25c 500 mPa·s typical
    Ph At 25c 5.5
    Solubility dispersible in water
    Diluent water
    Shelf Life 12 months when stored properly
    Storage Temperature 0-40°C
    Flash Point none (water-based)

    As an accredited XIAMETER AFE-1510 Food-Grade Silicone Antifoam Emulsion factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.

    Packing & Storage
    Packing Packaged in sealed 25 kg pails or 200 kg drums, with labeled food-safe containers for easy handling and storage.
    Container Loading (20′ FCL) One 20′ FCL loaded with drums of XIAMETER AFE-1510 food-grade silicone antifoam emulsion, properly secured and documented for transport.
    Shipping XIAMETER AFE-1510 ships as a non-hazardous, food-grade silicone emulsion in sealed drums or totes. Protect from freezing, extreme heat, and direct sunlight. Keep containers upright and dry during transit. Avoid contamination by keeping lids sealed. Standard ground freight is typical; no special hazmat labeling required.
    Storage Store in the original, tightly closed container in a cool, dry, well-ventilated area away from direct sunlight and heat sources. Recommended storage temperature is 5°C to 40°C; do not allow the product to freeze, as this may damage the emulsion. Keep sealed when not in use to prevent contamination.
    Shelf Life Shelf life is 18 months from manufacture when stored in original containers at temperatures between 5°C and 40°C.
    Application of XIAMETER AFE-1510 Food-Grade Silicone Antifoam Emulsion

    In fed-batch submerged fermentation for citric acid, baker’s yeast, and food-grade enzyme preparations, XIAMETER AFE-1510 is introduced into the recirculation loop of air-sparged vessels because foam height above 30% of working volume reduces the oxygen mass transfer coefficient and triggers pressure-sensor alarms on 150 m³ production fermenters. The formulation addition ratio is maintained at 50–200 ppm product v/v, corresponding to 5–20 ppm active polydimethylsiloxane, on the initial liquid volume; high-protein corn steep liquor media require split dosing, with 30% charged after inoculation and the remaining 70% fed over 8–20 h through a peristaltic pump downstream of the plate heat exchanger. The product is diluted 1:5 to 1:10 with demineralized water before injection to prevent localized emulsion inversion when the emulsion enters a turbulent side stream at pH 3.5–4.5 and 32–37 °C. Compliance for this use falls under FDA 21 CFR 173.340 for residual dimethylpolysiloxane not exceeding 10 ppm in the finished food, while EU processing-aid provisions and the purity criteria of Commission Regulation (EU) No 231/2012 apply where the material is removed from the final product. The downstream production process includes continuous sterilisation of molasses or glucose syrup, aerobic fermentation at 0.6–1.2 vvm air flow, radar probe foam level control, microfiltration or rotary vacuum filtration, ion exchange purification, and evaporation to crystallization. Terminal finished product types include citric acid monohydrate, trisodium citrate dihydrate, baker’s yeast cream, compressed yeast, and food-grade alpha-amylase or glucoamylase liquid concentrates. In production-scale equipment, a recurring bottleneck is direct addition into the centrifuge feed line during media clarification, where the shear rate inside a disc-stack separator can exceed 10,000 s⁻¹, destabilizing the emulsion and depositing hydrophobic silicone on disc surfaces; clean-in-place removal then requires caustic at 80 °C with non-ionic surfactant additives, and the split emulsion is not recoverable as functional antifoam after such separation.

    Product-to-active conversion for XIAMETER AFE-1510, based on 10 wt% polydimethylsiloxane content
    Product dose in process streamActive polydimethylsiloxane doseTypical trigger condition
    10 ppm1 ppmLow-foam recirculated wash water
    50 ppm5 ppmModerate protein/starch foam
    100 ppm10 ppmHigh-surfactant fermentation broth
    200 ppm20 ppmHigh-solids viscous media or severe dextran foam

    On vegetable washing and flume transport lines for fresh-cut potatoes, carrots, and leafy greens, foam accumulates in recirculated water containing soluble starch, pectin, saponins, and soil-derived surfactants. XIAMETER AFE-1510 is dosed continuously at 10–100 ppm product v/v into the return-water header after the drum screen but before the hydrocyclone, because adding it ahead of the screen can bind the emulsion droplets to suspended solids and reduce the effective residual active silicone through adsorption. The formulation addition ratio is not fixed by vegetable throughput alone but by makeup water volume and total suspended solids in the recirculation loop; the starting dose is 20 ppm product and is raised only if the foam crest in the flume reservoir exceeds 15 cm above normal waterline. Regulatory compliance is anchored to FDA 21 CFR 173.340 for processing aids, and residual dimethylpolysiloxane in finished food is subject to the same 10 ppm finished-food limit unless a separate authorization specifies otherwise; the product is not declared as an additive in the packaged vegetable. The downstream production process includes high-pressure spray washing at 3–7 bar, chilled chlorine or peracetic acid sanitization, centrifugal or abrasion peeling, sorting, optical inspection, and modified-atmosphere packaging. The finished product categories include bagged fresh-cut lettuce, shredded cabbage, carrot coins, pre-peeled garlic cloves, IQF diced onions, and vacuum-packed cooked beet wedges. A production line failure observed with high-shear centrifugal pumps occurs when the pump impeller is placed immediately after the dosing point; the resulting emulsion splitting forms visible hydrophobic flecks on vegetable surfaces, and these flecks are not removed by a subsequent fresh-water rinse below 15 °C.

    What Limits Antifoam Persistence During Multi-Effect Whey Evaporation and Retentate Cooling?

    In sweet whey and acid whey concentration, XIAMETER AFE-1510 is injected into the balance tank feeding a multi-effect falling-film evaporator at 50–150 ppm product v/v, equivalent to 5–15 ppm active polydimethylsiloxane on liquid feed. The addition point is selected after whey clarification and after the preheating section, when the feed temperature has dropped below 60 °C, because extended residence in a 72 °C pasteurizer and direct steam injection before the evaporation train can accelerate emulsion droplet coalescence and reduce knock-down half-life. Compliance is defined by FDA 21 CFR 173.340 for residual dimethylpolysiloxane not exceeding 10 ppm in finished food and by the hygienic equipment requirements of 3-A Sanitary Standards 60-03 for the evaporator and associated pumps where the antifoam contacts product contact surfaces. The downstream production process includes whey pasteurization, centrifugal clarification, fat separation, multi-effect falling-film evaporation at 55–70 °C and 0.1–0.3 bar absolute, lactose crystallization in jacketed vessels, decanter separation, and spray drying or roller drying. Finished powder and concentrate grades include sweet whey powder, whey protein concentrate 80, whey permeate powder, lactose monohydrate, and demineralized whey powder. A specific production failure occurs when the emulsion is injected before the whey cream separator; the disc-stack centrifuge applies shear above 9,000 s⁻¹, causing silicone oil to deposit on the disc surfaces and reducing separatory efficiency. The subsequent clean-in-place cycle requires 1.5% sodium hydroxide at 80 °C for 30 min with a non-ionic wetting agent, and if the deposit is not removed, downstream evaporation shows foam carryover in the vapour separator even at increasing antifoam doses above 150 ppm.

    Beet sugar extraction towers and cane thin juice screens are treated at 10–50 ppm product on a juice weight basis because diffusion juice contains pectin, protein, and saponin-derived surfactants that stabilize air bubbles in the 70–75 °C counter-current extraction step. The lower end of the dose range is applied when the juice pH remains between 5.5–6.0 and the foam half-life in the screen trough is short; the upper end is necessary when stale cane or frost-damaged beet introduces dextran or damaged-cell polysaccharides, but above 50 ppm there is no linear improvement in foam suppression, and excess silicone can accumulate on evaporator calandria surfaces as a hydrophobic film that reduces heat transfer. Regulatory status is governed by FDA 21 CFR 173.340 for processing-aid use with the same 10 ppm residual limit in finished food; in jurisdictions where sugar is covered by Codex Standard 212-1999, the use of dimethylpolysiloxane must comply with the General Standard for Food Additives provisions for food category 11.1.1 if residues are present in crystalline sugar. The downstream production process includes beet cossette diffusion or cane imbibition, milk-of-lime clarification, carbonation or sulfitation, multi-effect vacuum evaporation at 90–110 °C, vacuum pan crystallization, centrifugation, affination, and drying in fluidized-bed dryers. The terminal output includes refined white sucrose, liquid invert syrup, molasses, and dried beet pulp pellets for feed. In cane mills, antifoam injection into the evaporator supply tank is preferred over injection into mixed juice at the clarifier; field data show that adding the emulsion before primary clarification increases the viscosity of scum discharged from the clarifier and can lower clarified juice clarity as measured by turbidimeter.

    When Caustic Peeling Baths and Acidified Brine Filling Generate Mixed Organic-Acid Soap Foam

    Continuous caustic peeling of tomatoes, jalapeño peppers, and pimiento strips generates foam from saponified cuticle waxes, denatured protein, and freed fatty acids; XIAMETER AFE-1510 is applied at 20–100 ppm product v/v not in the lye bath itself but in the post-lye washer and brine make-up tank. Direct injection into 1–3 wt% sodium hydroxide at 75–85 °C destabilizes the polymer emulsion and produces a cream layer that is carried into the peeling apron drains, reducing the actual antifoam concentration reaching the filling station. Compliance is set by FDA 21 CFR 173.340 for residual dimethylpolysiloxane not exceeding 10 ppm in the finished canned vegetable, and by the thermal-process and pH boundaries established in 21 CFR 114 for acidified foods where applicable; the antifoam does not replace scheduled process validation or equilibrium pH monitoring. The addition ratio is governed by brine protein load and the presence of saponified olive oil in canned olives; start at 30 ppm product in the brine make-up tank, and raise in 10 ppm increments only if foam bridging across the filling head triggers can-weight variation above ±3 g. The downstream production process includes lye peeling, spray washing, sorting, slicing, hot-fill or retort filling in glass jars or tinplate cans, and continuous tumble cooling. Terminal filled and retorted product types include whole peeled tomatoes in tomato juice, diced tomatoes with basil, brine-packed jalapeño peppers, pimiento strips, and canned black olives. On automatic rotary fillers, silicone antifoam is not added directly into the filler bowl because excessive air release can collapse head-space volume and alter net-weight control; the preferable point is the recirculated brine buffer tank with a low-shear mixer speed below 60 rpm to avoid secondary emulsification and product-layer separation.

    Spray-Dryer Foam Control in Coffee, Tea, and Hydrolyzed Plant Protein Processing

    In instant coffee extraction and hydrolyzed plant protein evaporation, XIAMETER AFE-1510 is dosed at 30–100 ppm product v/v on the liquid feed downstream of extract filtration and cooling to below 60 °C. The high-temperature extraction stage for coffee is run at 150–180 °C under pressure, but the antifoam is not introduced there because thermal exposure above 90 °C for more than 20 min causes emulsion breaking and loss of defoaming activity in the subsequent evaporator. Compliance for this processing-aid application is covered by FDA 21 CFR 173.340 with the 10 ppm residual dimethylpolysiloxane limit in finished food; for export to EU markets, the material must meet the purity criteria of Commission Regulation (EU) No 231/2012 and the use must be consistent with processing-aid removal principles under Regulation (EC) No 1333/2008. The downstream production process includes counter-current extraction batteries or continuous coffee percolators, centrifugal clarification, falling-film or plate evaporation to 35–50% solids, high-pressure homogenization at 150–250 bar, and spray drying through rotary atomizers at 12,000–18,000 rpm. Spray-dried finished powder types include instant coffee powder, instant tea powder, and hydrolyzed plant protein powder. High-shear rotary atomization can redisperse partially coalesced silicone droplets, but it can also create a feed-preheater fouling layer if the product is added neat without 1:10 dilution. Published data for the specific combination of AFE-1510 and high-pressure homogenization at 150–250 bar is limited; therefore, line validation for this equipment configuration should include visual inspection of the homogenizer valve seat after 8 h of continuous operation.

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    Certification & Compliance
    More Introduction

    XIAMETER AFE-1510 Food-Grade Silicone Antifoam Emulsion is an aqueous nonionic polydimethylsiloxane dispersion supplied with a nominal silicone actives content of 10 wt%. The continuous phase is water and the dispersed phase is a high-molecular-weight polydimethylsiloxane fluid stabilized by nonionic emulsifiers. Supplier-controlled release specifications include a white, opaque liquid appearance, pH in the range 4.0–6.0, and specific gravity near 1.0 at 25 °C; these values are nominal and must be confirmed against the batch certificate of analysis because shear history, storage temperature, and water quality can shift the emulsion droplet-size distribution and foam knockdown performance. As a food-grade antifoam, the product is intended for aqueous food-processing streams where the polydimethylsiloxane active is cleared under applicable food-additive provisions. The product is not characterized solely by active content: droplet-size distribution, free silicone oil content, and emulsifier integrity also control spreading speed and persistence in a foam lamella.

    Emulsion droplet size can be characterized by laser diffraction according to ISO 13320. If the median droplet diameter drifts upward during storage, knockdown time increases because larger silicone droplets cannot spread across thin aqueous lamellae rapidly enough before the film re-stabilizes. Surface tension of the active fluid is commonly measured by the Wilhelmy plate method under ASTM D1331; polydimethylsiloxane fluids typically exhibit values below 22 mN/m at 25 °C, which is lower than most surfactant-laden process streams. This differential allows the silicone droplet to enter the air/water interface, displace the stabilizing surfactant monolayer, and create a mechanically unstable film that drains and ruptures. The mechanism is surface-spreading and bridge destabilization rather than bulk chemical reaction.

    Regulatory clearance boundaries for dimethylpolysiloxane foam control

    Dimethylpolysiloxane is regulated as a substance, not as a proprietary formulation. In the United States, 21 CFR 173.340 lists polydimethylsiloxane as a defoaming agent for use in food processing, subject to end-use limitations and good manufacturing practice. Within the European Union, polydimethylsiloxane is assigned food additive code E 900 and is governed by Annex II and Annex III of Regulation (EC) No 1333/2008. These clearances do not automatically extend to every food category; use in infant formula, organic processing, or products with a specific standard of identity requires separate review. Because AFE-1510 is an emulsion, the water and emulsifier fractions must also comply with the relevant food-additive or processing-aid rules. A processing site should maintain batch certificates, Kosher or Halal certificates where applicable, and a raw material risk assessment under a recognized prerequisite program such as ISO/TS 22002-1.

    Foam suppression begins when the diluted emulsion reaches the foam generation zone. The silicone droplets must be small enough to enter the lamella and spread at the interface before the foam film can repair itself. AFE-1510 must therefore be pre-diluted with cold water before injection; direct addition of neat emulsion to a low-turbulence line can create localized oil-rich deposits and poor distribution. Dilution water temperature should remain below 30 °C to reduce premature coalescence in the dosing tank. A dilution of 1:10 to 1:50 with continuous low-shear agitation is generally adequate for batch preparation. High-shear mixing should be avoided because it can strip the emulsifier from the silicone droplets and produce a sticky silicone layer on tank walls.

    What distinguishes a 10 wt% food-grade emulsion from higher-active silicone concentrates?

    AFE-1510 occupies the low-active tier of food-grade silicone antifoam emulsions. The 10 wt% actives content means that the as-supplied dose is 10 times the required active polydimethylsiloxane concentration. This is advantageous when foam loads are moderate and when pump accuracy at low addition rates is limited, because the larger volumetric dose decreases the relative error of a diaphragm pump operating near its minimum stroke length. Higher-active food-grade emulsions, such as 20 wt% and 30 wt% active products, reduce freight and warehouse volume per unit of active silicone but tend to have higher viscosity and may require heated storage or larger-diameter suction lines in cold environments. AFE-1510 is therefore selected when the line requires frequent small-dose additions, long emulsion shelf stability, and easy flushing with ambient water. It is not automatically the lowest cost per unit of active silicone; cost calculations must include freight, dilution water, pump maintenance, and clean-in-place cycles for delivery lines.

    Because the active content is fixed at 10 wt%, the dose conversion is linear. The following equivalence applies to aqueous food streams:

    Dose equivalence for 1 wt% AFE-1510 predilution in aqueous food processing
    Target active polydimethylsiloxane in final food (mg/kg) AFE-1510 as-supplied dose (mg/kg) 1 wt% predilution dose (g/kg)
    1 10 1.0
    5 50 5.0
    10 100 10.0
    20 200 20.0
    50 500 50.0

    These conversion factors are mathematically fixed by the 10 wt% actives content and do not replace legal maximum concentrations in any food category. The 1 wt% predilution contains approximately 1 mg of active polydimethylsiloxane per gram of diluted stock; actual dosing should be verified by metering calibration against a calibrated balance before production runs.

    Selecting pump skid components for emulsion stability at low ambient temperatures

    Diaphragm pumps with polytetrafluoroethylene or ethylene propylene diene monomer wetted parts are suitable for neat AFE-1510. Silicone tubing in peristaltic pumps may swell after prolonged contact with the same silicone fluid and should only be used if the pump supplier documents compatibility with polydimethylsiloxane emulsions. The suction line should be sized for a velocity below 0.5 m/s to reduce shear-induced emulsion breakage, and the discharge line should slope continuously to the injection point to prevent low-velocity dead legs. If the storage temperature falls below 5 °C, the neat emulsion viscosity increases and the pump may cavitate; a heated storage cabinet or recirculating water jacket set to 15–25 °C is recommended. The product should not be exposed to repeated freeze-thaw cycles because phase separation creates an oil-rich layer that cannot be re-emulsified with standard agitation once the mean droplet size has coarsened beyond specification. Bulk tanks made of 316L stainless steel with a 2B or electropolished finish are preferred; prolonged contact with carbon steel or copper can discolor the emulsion and accelerate oxidative degradation of the silicone fluid.

    Clean-in-place operations introduce additional process conflicts. Hot caustic can deposit silicone residues on filler bowls, heat exchanger trays, and spray nozzles if the prior rinse is inadequate. A staged rinse is required: ambient water first to flush residual emulsion, then detergent and acid cycles, then a final ambient water rinse. The rinsing effectiveness should be verified by visual inspection and, where practical, by swab testing for silicon. Silicone antifoam residues in pasteurizers can reduce heat-transfer coefficients if they accumulate on plate surfaces; therefore, continuous use should be accompanied by regular pressure-drop trending across the pasteurizer plates.

    When foam build-up forces filler downtime in carbonated beverages

    High-speed carbonated soft drink fillers operate with bowl pressures above the product carbonation equilibrium and filler temperatures often between 2 °C and 5 °C. Entrained air and pressure drop across filling valves can create a foam cap that slows throughput and reduces fill-level consistency. AFE-1510 is metered into the carbonated water line after the carbonation stone but before the filler bowl, using a pulsed diaphragm pump interlocked with the filler speed. A 0.5 wt% to 1.0 wt% predilution is injected at a rate that corresponds to the minimum active silicone dose required to collapse foam within the filler’s residence time. Overdosing can produce a visible oil film on the beverage surface; the sensory threshold for polydimethylsiloxane varies by product and container material, so a triangle test according to ISO 4120 is required to identify the acceptable dosage ceiling. If foam persists after antifoam addition, dissolved air should be measured with a coriolis meter equipped with entrained-gas diagnostics, because air breakout from syrup or water is not corrected by a silicone defoamer. Filler bowl venting and back-pressure control should be optimized before increasing antifoam dosage.

    Beverage syrups with high brix and low water activity can reduce emulsion dispersion. In such systems, the diluted AFE-1510 should be injected into the water phase rather than directly into syrup to avoid localized osmotic breakdown of the emulsion before it enters the filler. For products containing essential oils or cloud emulsions, jar-test screening under production shear and temperature conditions is necessary because some oil phases can extract the silicone active and reduce knockdown efficiency. Published data for AFE-1510 in specific beverage formulations is limited; plant-specific dosing curves based on foam height sensors and filler reject rates are required.

    Flume washing and hydrocooling systems for leafy greens and whole fruit generate foam from saponins, soil proteins, and sanitizer breakdown products. The diluted AFE-1510 emulsion is commonly metered into the flume return leg with a positive-displacement pump interlocked to the recirculation flow meter. Foam height is monitored by capacitive or ultrasonic sensors; the antifoam dose is adjusted only until the foam height remains below the optical sorting window, because excess silicone can deposit on the product surface and interfere with post-wash wax or edible-coating adhesion. Water containing 50–100 ppm free chlorine or 30–80 ppm peroxyacetic acid is often present; these oxidative sanitizers can degrade the emulsifier over long residence times and reduce knockdown efficiency. Process water should therefore be sampled for pH, oxidation-reduction potential, and total silicon at the same time as foam height is logged. The correlation between total silicon and polydimethylsiloxane is matrix-specific and must be generated by solvent extraction followed by Fourier-transform infrared spectroscopy or by inductively coupled plasma–optical emission spectrometry. Published data for AFE-1510 in leafy green flume applications is limited; validation on a production-scale line with actual crop load and soil loading is necessary before routine use.

    In fermentation vessels, AFE-1510 may be used to control foam generated by extracellular proteins and microbial surface-active compounds. Because the emulsion is nonionic, it is less likely to complex with charged polysaccharides than anionic antifoam formulations, but it can still accumulate on gas-sparger surfaces and reduce oxygen transfer if overdosed. Dissolved oxygen monitoring and off-gas analysis should be recorded during trials. The product is not a sterilant and must be added through a sterile filter or pre-sterilized dosing loop if the fermentation requires aseptic operation. Silicone deposits on downstream membrane filters can increase transmembrane pressure; therefore, filterability testing with actual broth is required before scale-up. In dairy processing, AFE-1510 can be used in whey evaporation and lactose crystallization, but residual silicone in dried products must be controlled through final product specification. A facility using AFE-1510 should establish a maximum total silicon acceptance limit for each finished food matrix based on the regulatory clearance and customer requirements.

    AFE-1510 also differs from mineral-oil, vegetable-oil, or polyalkylene glycol defoamers in its high spreading activity and low use rate per unit of foam collapsed. However, it is not removed by simple gravity separation and may persist on wastewater treatment surfaces if not controlled. The silicone active can accumulate in activated sludge or anaerobically digested biosolids; wastewater discharge permits may require total silicon monitoring. Process engineers should audit the entire water balance rather than isolate the addition point. Published industrial data for the distribution of food-grade dimethylpolysiloxane in wastewater treatment plants is limited, and site-specific mass balance studies are required for environmental compliance.