Dear FSTDESK
Greeting
Regard to my subject I am looking for method for adding an antifoaming agent to frying oil. Most food additives literature's mention the dosing percentage only, and I didn't find any thesis highlight to the proper method of addition.
Thanks in advance
Food R&D Emeritus reply
posted@Hamouda
You can dig up academic papers about applications of defoaming agents in food but often its the industry that creates practical use of it.
Here's an example
https://concentrol.com/en/food-antifoaming-agent-based-on-vegetable-oils/