nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Antifoaming Additives

Scott_Robbins_334406

Hello; Anyone have suggestions for an antifoaming additive to reduce foaming when making carbonated chocolate milk? There are many options for foam stabilizers, but I want to do the opposite.

I'm trying to make a more intense / concentrated version of an egg cream soda (a traditional New York drink consisting of chocolate milk with seltzer), by directly carbonating chocolate milk (I'm using a CO2 tank and carbonation cap) but without the water. It works, and tastes great, but I'm finding that as soon as the pressure is released, an enormous amount of very inconvenient foam forms immediately.

Any suggestions would help. Thanks!

Find more posts tagged with

All About Ingredients

Comments

lfmichaud

The problem is that foaming and carbonation often go hand in hand. Make sure it's extremely cold, put in back to rest a few minutes in the freezer before removing the cap. (Carbonating warm it up.) There's some additives that are used in soda making but I haven't tried them. Many are silicone or silicone oil based (SAG 710, SAG 720, SAG 730, SAG 770 for example)