Foaming and defoaming–concepts and their significance in food and allied industries: a review

Abstract Foaming is an essential unit operation in several food processing industries. Although foaming advantageous for a few industries, it causes huge losses others. Foam generation as well its stabilization complex phenomenon, and efficient control mandatory the industry. Surface tension, viscosity, ionic strength are factors that influence behavior. Film elasticity production of gelatinous surface layers linked to stability persistent foams. Several chemicals, natural oils, esters, fatty acids found be components reduce during processing. In present review, science behind has been discussed detail along with stabilization, destabilization different methods Here, merits demerits also elaborated on suitable examples. The current review provides new insights into application defoaming substances vegan industries effect foam at air–water interface.