Section
| HS Code | 232162 |
| Product Name | XIAMETER AFE-1520 20% Active Multi-Regulation Food-Grade Silicone Antifoam Emulsion |
| Product Type | Food-grade silicone antifoam emulsion |
| Active Content | 20% active polydimethylsiloxane |
| Appearance | White to off-white milky liquid |
| Density At 25 C | Approximately 1.00 g/cm3 |
| Specific Gravity At 25 C | Approximately 1.00 |
| Viscosity At 25 C | Typical 500 to 1500 mPa·s |
| Ph At 25 C | Approximately 7 to 8 |
| Solubility In Water | Readily disperses in water |
| Ionic Character | Nonionic |
| Flash Point | Greater than 100 °C (water-based emulsion) |
| Shelf Life | Minimum 6 months when stored in original sealed containers |
| Storage Temperature | Store between 5 and 30 °C |
| Freeze Thaw Handling | Protect from freezing, as frozen material may require re-homogenization |
| Food Regulatory Compliance | Meets applicable food-grade multi-regulation requirements including FDA 21 CFR 173.340 for defoaming use in food processing |
As an accredited XIAMETER AFE-1520 20% Active Multi-Regulation Food-Grade Silicone Antifoam Emulsion factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Supplied in a 200 kg sealed drum, this 20% active food-grade silicone antifoam emulsion offers multi-regulation approval for processing applications. |
| Container Loading (20′ FCL) | 20' FCL loading of XIAMETER AFE-1520, a food-grade silicone antifoam emulsion, packed in suitable containers, secured and safe for transport. |
| Shipping | XIAMETER AFE-1520 20% Active Multi-Regulation Food-Grade Silicone Antifoam Emulsion ships as a non-hazardous, non-regulated liquid per DOT/IMDG. It is packaged in sealed drums, pails, or totes. Protect from freezing, extreme heat, and physical damage. Ensure containers remain upright and secure during transit. |
| Storage | Store XIAMETER AFE-1520 in its original, tightly sealed container in a cool, dry, well-ventilated area, away from direct sunlight and heat sources. Protect from freezing and maintain temperatures below 40°C (104°F). If freezing occurs, thaw slowly and remix thoroughly before use. Gently agitate before application to ensure uniform dispersion and maintain product stability. |
| Shelf Life | Shelf life is 12 months from manufacture when stored sealed, at moderate temperatures, away from freezing. |
Within leafy green and root crop flume systems, the combination of starch granules released from cut potato surfaces, saponins leached from legume skins, and high-solids recirculation water stabilises a foam layer that deposits on optical sorting cameras and causes false rejects in weight grading. The 20% active silicone emulsion, XIAMETER AFE-1520, is metered through a positive displacement diaphragm pump into the main flume water recirculation loop upstream of the hydrocyclone separator; start-up dose rates on potato flume water with suspended solids above 3,000 mg/L are generally 10–40 µL/L of recirculated water as supplied, equivalent to 2–8 µL/L active polydimethylsiloxane, with the set point tuned so overflow trough foam height remains below 5 cm during peak throughput. Compliance for this washing-aid configuration is tied to FDA 21 CFR 173.340 where the downstream food regulatory system accepts processing-aid antifoams, and GFSI-benchmarked certification such as ISO 22000:2018 or FSSC 22000 is normally required in the supplier documentation package. The production sequence in these facilities typically moves raw produce from field bins through a destoner, steam peeler or abrasive peeler, counterflow flume washer, hydrocyclone, optical sorter, and blancher before packaging; terminal product types include fresh-cut lettuce, baby carrots, frozen green beans, canned chickpeas, and blanched potato strips. Because flume water is recirculated, the defoamer is not a once-through food additive but a return-loop processing aid, which makes dose tracking against water replacement volume critical for avoiding accumulation in the system.
When thin juice is concentrated from 15°Bx to 65–68°Bx in a multiple-effect falling-film evaporator, the foaming tendency of beet thin juice is driven by residual pectin and betaine at pH 8.5–9.2, while cane juice foam becomes more persistent when dextran contamination from stale cane raises viscosity and stabilises the gas-liquid interface. The emulsion is injected continuously into the thin juice line ahead of the first effect through a flow-paced metering pump at 2–15 mg/kg as supplied on thin juice mass, corresponding to 0.4–3 mg/kg active polydimethylsiloxane, with split dosing into the second effect when foam breakthrough is detected by differential-pressure sensors across the entrainment separator. Compliance is evaluated against FDA 21 CFR 173.340 for the final sugar product; when export to the European Union is required, the relevant specification review includes Regulation (EC) No 1333/2008 for dimethylpolysiloxane E 900 and national maximum residual levels in sugar. The downstream production process includes diffusion at 70–75°C, liming and carbonation, multi-stage evaporation with first-effect steam temperature 115–130°C and last-effect vacuum 0.8–0.9 bar absolute, then vacuum pan crystallization, centrifugation, and drying. Terminal product types include white granulated beet sugar, liquid invert sugar, molasses for fermentation, and pressed pulp for animal feed; excessive antifoam carryover into condensate streams is monitored because it raises condensate COD and can create a bicarbonate-stable emulsion in boiler feedwater.
In high cell-density fermentation of bacteria and yeast, protein-stabilized foam arises from cell lysis, substrate lipids, and extracellular polymeric substances; in a 100 m³ stirred-tank fermenter operated at 0.5–1.5 vvm air flow and 0.5–2.0 kW/m³ agitation power input, uncontrolled foam can enter the sterile exhaust filter, reducing filter integrity and triggering premature batch termination. The emulsion is charged at a starting ratio of 0.01–0.05% v/v as supplied in the production fermenter after inoculation, with subsequent foam sensor-controlled pulses of 0.005–0.01% v/v, each pulse being pre-diluted 1:5 in cold sterile water before injection to avoid localized coalescence at the sparger ring. Compliance for this application is governed by FDA 21 CFR 173.340 when the fermenter output is a food-use microbial biomass; if the broth is further processed into a food enzyme ingredient, the technical dossier often references Regulation (EC) No 1332/2008 for enzyme authorization or relevant GRAS notices, and the facility typically maintains ISO 22000:2018 certification. Downstream processing in these lines commonly includes heat inactivation at 70–80°C, centrifugation through a disc-stack separator, membrane concentration, and spray drying. The critical process conflict is oxygen transfer: laboratory respirometry on similar broths shows that active polydimethylsiloxane concentrations above approximately 10–20 mg/L can depress kLa by 10–25% in stirred systems, so the antifoam dose is normally kept at the lowest effective point rather than as a continuous fixed feed; fermentation engineers should verify dissolved oxygen response with dynamic gassing-out measurements because published data for this specific broth configuration is limited. Terminal product types include baker’s yeast, citric acid, fungal alpha-amylase, and xanthan gum.
In continuous high-density propagation, the main operational boundary is not foam height but the interaction between silicone and dissolved oxygen control. Dynamic gassing-out trials in a geometrically similar pilot vessel with 0.2 m impeller diameter and 0.5 vvm air flow can be used to generate a dose-response curve for this specific broth; published data for the exact emulsion-broth pairing is limited, so relying on vendor-supplied kLa retention curves without confirmation is not recommended. Sterile filtration is another constraint: if the emulsion is injected upstream of a 0.2 µm pleated polyethersulfone cartridge, the filter housing differential pressure should be trended across at least 20 h of continuous operation, and a pre-dilution step using 1:5 cold sterile water lowers the risk of localised gel layer formation on the membrane. During downstream recovery, a disc-stack separator running at 7,000–9,000 × g may show lower solids ejection volume if the defoamer dose exceeds the minimum necessary, because coalesced oil droplets can occupy the separator sludge space and reduce clean bowl intervals.
Falling-film calandrias in sweet whey operations concentrate feed from approximately 6 wt% total solids to 50–60 wt% total solids, with the most persistent foaming observed when denatured whey protein and calcium phosphate particles accumulate in the vapor-liquid separator. The silicone emulsion is dosed upstream of the preheater at 5–25 µL/L of feed volume as supplied, equal to 1–5 µL/L active polydimethylsiloxane, using a variable-speed peristaltic pump interlocked with the feed flow meter; the dose is intentionally kept below 30 µL/L because downstream membrane systems are sensitive to silicone fouling. Compliance for dairy processing is established under FDA 21 CFR 173.340, and the pasteurization step itself follows FDA PMO time-temperature relationships of 72–75°C for 15–20 s prior to evaporation. The production sequence includes milk separation to skim, HTST pasteurization, multi-effect TVR evaporation with 4–7 effects, lactose cooling crystallization from 50–55°C to 20–25°C over 4–6 h, decanter centrifugation, and fluid-bed drying. Terminal product types include lactose monohydrate, whey protein concentrate, whey permeate powder, and infant formula base material; when the same plant routes ultrafiltration retentate back to the evaporator, operators track permeate flux decline on spiral-wound polyamide membranes because active silicone carryover above approximately 5 mg/L in UF feed is associated with a 10% or greater drop in normalized flux at constant transmembrane pressure.
Membrane plant interaction is the primary reason dairy processors separate the evaporator side from the membrane side in the mass balance. If the evaporator is operated with 25 µL/L as-supplied dose and the condensed whey is then diluted and sent to a spiral-wound polyamide ultrafiltration stage, active polydimethylsiloxane can accumulate at the retentate side of the first element and produce a gelatinous fouling layer that resists standard 0.5 N sodium hydroxide cleaning at 50°C. The practical control is to dose only after membrane fractionation has been completed and before evaporation, or to install a two-stage evaporator CIP after every 72 h run; membrane cleaning frequency is trended against normalized permeate flux at a fixed transmembrane pressure of 2.5–3.5 bar. In lactose crystallization, silicone carryover above the lower end of the addition range can also change crystal habit by adhering to crystal faces, so pilot crystallization with seeded lactose at 0.1 mm size fractions is sometimes used to verify that final crystal size distribution remains within 80–120 µm median particle size.
In batch syrup rooms, sugar syrup batch tanks and high-speed carbonated fillers create two distinct foaming regimes: the first from high-shear dissolution of sucrose or high-fructose corn syrup at 80–85°C, the second from pressure letdown at the filler when carbonated product is released from 3.0–3.6 volumes CO₂ into open cans or PET bottles. The emulsion is added to the batch syrup tank at 10–30 µL/L of syrup volume as supplied, which after 5:1 dilution with carbonated water gives approximately 2–6 µL/L as supplied in the finished beverage and 0.4–1.2 µL/L active polydimethylsiloxane. Compliance is anchored to FDA 21 CFR 173.340, under which residual polydimethylsiloxane in non-alcoholic beverages must remain within the applicable legal maximum, commonly cited in plant batch records as 10 ppm active in the finished product; the dosage system is calibrated to ±0.5 mL per 1,000 L of syrup and verified by volume totalizer readings. The downstream production process includes sugar dissolving, activated carbon decolorization, plate-and-frame filtration, flash pasteurization at 105°C for 30 s, carbonation, and filling at 4–8°C to preserve carbonation. Terminal product types include carbonated soft drinks, isotonic and sports drinks, iced tea, and fruit-flavored juice drinks; over-addition in carbonated lines is monitored because it can leave a thin silicone film on electrode fill-level sensors and increase false low-fill signals, so the lowest dose that gives stable foam crown during high-speed transfer is retained in the batch record.
Continuous hot-fill lines for acidified sauces, tomato ketchup, and spoonable soups use steam-jacketed kettles with scraped-surface agitation at 35–50 rpm to incorporate air into high-viscosity product, while starch and pectin from tomato serum create foam that reduces heat transfer in the holding tube and causes fill weight variability at the piston filler. The emulsion is pre-emulsified into a small portion of the oil phase at 0.005–0.02 wt% of the total batch as supplied, then added to the cooker before the starch slurry so that the antifoam is dispersed before steam injection raises the product temperature to 85–95°C; direct injection into the rotor-stator homogenizer is avoided because shear above 3,000 rpm can destabilize the emulsion and reduce its persistence. Compliance for this segment is evaluated under FDA 21 CFR 173.340, and acidified shelf-stable products are processed under 21 CFR 114 or equivalent thermal process authority requirements, with hot-fill at 82–88°C and inversion hold of 1–2 min to sterilise closure surfaces. The production process includes dry blending, liquid charging, starch gelatinization, high-shear dispersion of gums, low-shear degassing, hot-fill closure, and cooling tunnel; terminal product types include tomato ketchup, mayonnaise, oil-and-vinegar dressing, ranch dressing, and shelf-stable spoonable soup. Because the product remains in the packaged food, the maximum dosage must align with the final food additive limit, and analytical verification of polydimethylsiloxane by solvent extraction and FTIR-based silicone quantification is sometimes specified in export qualified-supplier agreements.
Competitive XIAMETER AFE-1520 20% Active Multi-Regulation Food-Grade Silicone Antifoam Emulsion prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615380400285 or mail to sales2@liwei-chem.com.
We will respond to you as soon as possible.
Tel: +8615380400285
Email: sales2@liwei-chem.com
Flexible payment, competitive price, premium service - Inquire now!
XIAMETER AFE-1520 is supplied as a water-continuous oil-in-water silicone antifoam emulsion with a nominal active polydimethylsiloxane content of 20 wt%. The product’s “Multi-Regulation” designation identifies simultaneous clearance under multiple food-contact regulatory sections rather than a single end-use permit. The manufacturer lists FDA 21 CFR 173.340 for defoaming agents used in food, 21 CFR 175.300 for resinous and polymeric coatings, and 21 CFR 176.170, 21 CFR 176.200, and 21 CFR 176.210 for paper and paperboard defoaming applications. In the as-received state, the material is a white, pourable liquid with a specific gravity of approximately 1.00 at 25 °C and a pH controlled within the 6.0–8.0 neutral band. The water-continuous design permits immediate dispersion into cold aqueous process streams, a property that differentiates it from 100% active silicone compounds that generally require high-shear induction to prevent localized deposition on vessel walls, probes, and heat-transfer surfaces.
The nominal 20 wt% active level is expressed as the silicone non-volatile fraction in the as-supplied emulsion; the balance is water, nonionic emulsifiers, and processing aids authorized under the applicable regulatory sections. For a dosing pump calibrated to deliver 50 g/h of emulsion, the active silicone delivery is 10 g/h. Because the emulsifier package is nonionic, the product is less sensitive to process-stream hardness than anionic antifoam emulsions, although dilution with softened water is recommended where total hardness exceeds 300 mg/L as CaCO3. The product is intended for water-continuous systems where dilution and recirculation are available; it is not formulated for direct injection into anhydrous frying oils or solvent-based coatings.
The applicable clearance depends on the functional contact path. In meat and poultry immersion scalding, the antifoam is a direct food additive because it is present in the scald water; therefore 21 CFR 173.340 applies and the use level is limited to the amount necessary to produce the intended effect. In coated paper or paperboard operations, the same product may be used under 21 CFR 176.200 or 21 CFR 176.210 as a defoaming agent in coatings and paper manufacturing, while 21 CFR 176.170 addresses components of paper and paperboard in contact with aqueous and fatty foods. A multi-regulation product reduces the need for separate antifoam inventories in plants producing both food and food-contact packaging, but it does not eliminate the user’s obligation to confirm migration limits for the finished article under the relevant end-use specification.
| Regulatory reference | Functional role | Control point |
|---|---|---|
| FDA 21 CFR 173.340 | Defoaming agent used in food | Finished-food residual limits apply; addition under GMP |
| FDA 21 CFR 175.300 | Resinous and polymeric coatings | Indirect contact; coating migration limits apply |
| FDA 21 CFR 176.170 | Paper and paperboard components | Aqueous and fatty food contact categories |
| FDA 21 CFR 176.200 | Defoaming agents in coatings | Paper and paperboard manufacturing |
| FDA 21 CFR 176.210 | Defoaming agents in paper and paperboard manufacture | Process use; retains no intended functional effect in finished paper |
Physical property control is equally important for reliable metering. The emulsion is classified as a pourable liquid; viscosity is intentionally maintained in a range suitable for peristaltic and diaphragm pump transfer without steam tracing. The supplier’s certificate of analysis should be consulted for lot-specific values, as the public technical bulletin provides a specification envelope rather than single-point values. Storage at 5–35 °C in sealed containers preserves the emulsion’s droplet-size distribution and active-concentration uniformity.
Across continuous immersion scalding and chilling operations, initial addition rates are screened between 10 mg/kg and 100 mg/kg active silicone relative to recirculated water volume. Off-line dilution at 1:10 to 1:100 by volume in potable water is typical. In a poultry scald tank operated at 52–58 °C with overflow and recirculation, a variable-speed peristaltic pump injects the prediluted emulsion into the suction side of the recirculation pump; this placement provides the shear necessary to create a fine droplet distribution before the antifoam enters the foaming zone. Once foam is controlled, the addition rate is titrated downward to the lowest effective dose. In batch sauce and ketchup cookers, dosing into the jacketed kettle during the heating ramp is preferred; addition after foam has already risen to the vessel headspace may require 2–3 times the continuous dose to collapse existing foam and increases the total silicone load in the finished product.
In continuous dairy evaporation, point injection after the preheater but before the separator reduces foam carry-over into condensate. Falling-film calandrias with mechanical vapour recompression operate under vacuum, so the dosing point must be in the liquid line rather than the vapour space. Published data for this specific product configuration is limited; process audits indicate that continuous proportional dosing to feed flow provides more stable condensate quality than intermittent manual slug dosing. In fermentation vessels with working volumes up to 1000 hL, addition of 20–50 ppm active silicone has been used to suppress krausen without notable oxygen-transfer depression, but site-specific jar testing is required because wort composition, dissolved oxygen, and yeast strain alter antifoam demand.
In ready-to-drink beverage bottling lines, foam in the filler bowl causes level-sensor instability and short-fill rejects. The emulsion is metered into the bowl make-up water or premixed in the proportioning tank. The preferred addition point is upstream of the plate heat exchanger to ensure thermal and hydraulic dispersion. Processors operating continuous rotary fillers at speeds exceeding 600 containers/min have observed that point dosing directly into the bowl creates a localized high concentration and can produce visible silicone residues on closure threads; predilution and continuous injection into the recirculating make-up water avoid that failure mode.
In vegetable blanching and root crop washing, the product is applied at the same low ppm screening range; the water-continuous emulsion reduces visible silicone spotting on finished vegetable surfaces compared with undiluted compound addition. In sugar beet extraction and molasses separation, foam control is often combined with scale-control chemicals; compatibility of the nonionic emulsion with those additives should be confirmed before full-scale use because multivalent ions can compress the electrostatic double layer around emulsified droplets.
Compared to a 100% active silicone compound, the 20% active emulsion carries approximately 80 wt% water and emulsifier per unit mass. This shifts mixing requirements and logistics. The emulsion can be prediluted in a low-shear tank, whereas a compound may require a high-shear mixer or a dedicated dispersion loop. The emulsion also reduces the risk of localized silicone oil deposition on finished meat or vegetable surfaces when the dose is localized, because the active is pre-dispersed in a water-continuous phase. The corresponding trade-off is transport volume: for every 1 kg of active silicone, approximately 5 kg of emulsion are shipped and stored. In a plant where ambient-temperature storage is constrained, a higher-active emulsion or a compound may offer a smaller footprint.
Compared to a 10% active silicone emulsion, AFE-1520 halves the storage and freight volume per kilogram of active silicone but increases the precision required for low-flow metering. At an addition rate of 20 ppm active in a 1000 L vessel, the required dose is 100 g of 20% emulsion versus 200 g of 10% emulsion. Low-flow diaphragm pumps may find the 20% emulsion easier to meter for very small doses, but an overfeed error is twice as large on an active-silicone basis.
Silicone-based antifoams generally exhibit higher foam suppression efficiency per unit active mass than polyalkylene glycol types in aqueous food streams, but performance depends on droplet size. A coarse dispersion produced by inadequate shear can result in poor foam control and visible oily deposits. The emulsion format predisperses the silicone active into fine droplets, reducing the burden on the user’s mixing equipment relative to a compound but still requiring sufficient in-line turbulence at the dosing point.
Neat-emulsion metering lines should use opaque or light-protected HDPE or stainless steel lines; long residence times in clear PVC tubing can allow microbial growth at the water phase and biofilm formation. In a production-scale meat processing plant, a 19 mm internal-diameter silicone dosing line was found to accumulate interfacial material at the injection quill when the line was not flushed at the end of the shift; daily flushing with warm potable water at 45 °C for 15 min prevented blockages. This field observation is not a specification but an operational boundary encountered in continuous use.
Storage should be maintained above 1 °C and below 40 °C in closed containers. Freeze-thaw cycling is damaging because ice-crystal formation can fracture the oil-in-water interface; after thawing, the emulsion may show oil separation and non-uniform active concentration. If a bulk tank or tote is exposed to freezing, the contents should not be homogenized and re-used without supplier evaluation, because the active distribution may no longer represent the nominal 20 wt%. Elevated temperatures above 40 °C accelerate phase separation and can evaporate water from open containers, increasing viscosity and forming surface skin.
Undiluted product should not be mixed with strong acids, strong alkalis, or high concentrations of anionic wetting agents. These can destabilize the nonionic emulsifier system and produce curdling or oiling-out. In processes using chlorinated wash water, compatibility with hypochlorite at typical free-chlorine concentrations of 50–200 ppm should be confirmed by jar testing; published data for this specific configuration is limited. In sugar beet processing where total hardness exceeds 300 mg/L as CaCO3, predilution with softened water reduces coagulum formation in dosing lines and protects spray nozzles.
Peristaltic and diaphragm pumps with low shear are preferred for neat emulsion transfer. Centrifugal pumps with high recirculation rates can impart sufficient mechanical energy to accelerate creaming if the product is repeatedly recirculated without dilution. When the emulsion is prediluted, hold time should be limited to the working shift to avoid microbial growth in the water-continuous phase unless potable water and clean dosing lines are maintained.
Incoming inspection typically includes active-content verification by moisture balance or solvent extraction, appearance, and pH. Because the product is an emulsion, the active content is not a simple dry solids value; the method must isolate the silicone phase. Users who measure only total solids may over-read active silicone because emulsifiers and non-volatile additives contribute to the residue. For routine lot acceptance, the certificate of analysis should be supplemented by a visual check for oil separation and by pH measurement.
In vegetable blanching operations where calcium chloride firming agents are used, bench-scale jar testing should evaluate emulsion stability because multivalent cations can compress the electrical double layer and reduce electrostatic stabilization. The product’s nonionic emulsifier system provides greater tolerance to multivalent ions than anionic emulsifier packages, but the upper concentration limit must be established for each process water composition. Regulatory documentation for Kosher and Halal certification is available under the manufacturer’s food-grade program, and users should incorporate the relevant certificates into their supplier approval packages.
