Fast knockdown defoaming of protein drinks
MÜNZING Group
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.
