Fast knockdown defoaming of protein drinks
No more foam build-up in protein drinks thanks to our new antifoam MAGRABAR® MD-4965 The preparation of protein shakes may cause excessive foam to build, leading to an undesirable customer experience. MÜNZINGs new powder antifoam, MAGRABAR® MD-4965, is specifically designed to knock down foam quickly and provide a highly persistent foam control. It enables the protein shake to be ready to consume in seconds while maintaining low turbidity and a neutral flavor profile. Different whey protein categories pose different challenges in foaming profile. MAGRABAR® MD-4965 offers a good performance over a broad range of whey protein isolates and may be suitably used as a food additive in the EU. It is identity preserved non-GMO, vegan, silicone free, soy free and certified Kosher and Halal. Have a look into the product flyer to get insights to some performance measurements of MAGRABAR® MD-4965.
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