Global expertise in defoamers and foam control

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Sugar refining and distillation processes generate persistent, stable foam that can halt production, compromise product quality, and create safety hazards. From juice extraction and clarification to evaporation, crystallization, and fermentation, foam control is critical at every stage. PMC OUVRIE defoamers EROL™, BIOSPUMEX™ and CLEROL™ eliminate foaming commonly encountered in sugar production and commercial distillation and minimize plant downtimes. Our solutions provide reliable foam suppression across the full spectrum of processing conditions, ensuring maximum throughput and operational efficiency.

Proven Solutions for Complex Processing Environments

Our defoamers for sugar industry applications are engineered to perform in demanding conditions; high temperatures, extreme pH ranges, and the presence of proteins, surfactants, and organic compounds that stabilize foam. Whether you're processing cane sugar, beet sugar, or running fermentation operations for ethanol and spirits production, our anti-foaming agents for distilling deliver consistent performance without contaminating final products or interfering with downstream processes.

Common Foam Challenges in Sugar Refineries & Distilleries

Juice Extraction and Clarification Foam: Raw juice from cane or beet processing contains proteins, pectins, and saponins that create voluminous foam during extraction, heating, and liming. During beet processing, specifically, foam occurs due to foam-active substances such as non-sugar ingredients and amines. This foam can overflow clarifiers, reduce equipment capacity, and carry valuable sugar content into waste streams. Foam in clarification vessels also interferes with sedimentation and filtration, extending processing time and reducing juice clarity.

Evaporator Foaming and Carryover: Multi-effect evaporators concentrate sugar solutions under vacuum at elevated temperatures; conditions that intensify foaming. Excessive foam causes carryover into vapor lines, contaminating condensate, fouling heat exchangers, and potentially damaging vacuum equipment. Uncontrolled evaporator foam reduces effective heating surface area and dramatically cuts evaporation rates, creating production bottlenecks.

Fermentation Vessel Overflow: In distilleries, yeast fermentation produces carbon dioxide that creates persistent foam, especially during peak fermentation activity. This foam can overflow fermentation vessels, resulting in product loss, contamination risks, and costly cleanup. Foam also reduces effective fermenter capacity, limiting batch sizes and overall production volume.

Distillation Column Flooding: During distillation, foam in the column disrupts vapor-liquid contact, reduces separation efficiency, and causes pressure fluctuations that affect product quality and yield. Severe foaming can lead to column flooding, forcing emergency shutdowns and production delays. The challenge is particularly acute when distilling from high-protein mash or when processing wash with elevated levels of residual surfactants.

How PMC Ouvrie Defoamers Work in Sugar and Distilling Operations

Our distilling antifoam formulations use food-grade or industrial-grade chemistries that rapidly spread across foam surfaces and destabilize bubble films. The active components, typically silicone emulsions, fatty alcohols, or vegetable oil-based compounds, reduce surface tension and promote bubble coalescence and collapse. PMC Ouvrie’s antifoam products are adapted exactly to the different stages in sugar production (diffusion, purification, evaporation, and crystallization).

For sugar refining, our defoamers are designed to remain effective through multiple heating and pH adjustment stages without breaking down or leaving residues that affect crystallization or color. In fermentation and distillation, our products are formulated to work in alcohol-rich environments without being stripped away during distillation or negatively impacting yeast viability.

The technology is optimized for:

• Cane and beet sugar processing (diffusion, extraction through crystallization)
• Juice clarification and purification operations
• Evaporator trains and vacuum pans
• Molasses processing and refining
• Ethanol production from sugar feedstocks
• Spirits distillation (rum, whiskey, vodka, etc.)
• Industrial alcohol and neutral spirits production

Product Selection Guide

Performance Benefits

Maximized Equipment Capacity: Eliminating foam allows clarifiers, evaporators, and fermenters to operate at full design capacity, increasing throughput without capital investment.

Improved Product Recovery: Preventing foam carryover reduces sugar losses to waste streams and minimizes product losses from fermenter overflow, directly improving yield and profitability.

Enhanced Process Efficiency: Stable evaporator operation maintains optimal heat transfer rates. Controlled fermentation foam enables consistent batch cycles.

Reduced Downtime and Maintenance: Fewer foam-related shutdowns mean more consistent production schedules. Less carryover contamination reduces cleaning frequency.

Safety and Cleanliness: Controlling foam prevents spills and overflow that create slip hazards and attract pests. This is paramount in food-grade facilities.

Application Guidelines

An optimum dosage of antifoam products by dosing pump allows not only destruction of foam, but also prevention of foam generation. Our range of defoamers is produced in compliance with HACCP rules.

Dosage Range: Highly variable based on application. Juice processing typically requires 5-50 ppm; evaporators may need 10-100 ppm; fermentation often uses 20-200 ppm.

Addition Point:

• Sugar refining : Add at juice heaters, before liming, or at evaporator feed. Multiple addition points may be necessary.
• Fermentation : Add before pitch or during active fermentation using automated dosing systems.
• Distillation : Add to wash before distillation or dose directly into the column.

Product Selection: Choose food-grade formulations for products destined for human consumption. Industrial-grade options are available for fuel ethanol.

Compatibility Testing: Evaluate through pilot-scale trials to confirm effectiveness and verify no negative impact on product quality, color, or taste profiles.

Storage: Store in original containers away from extreme temperatures. Follow product-specific handling guidelines.

Technical Support and Custom Formulations

Sugar refinery and distillery operations vary widely based on feedstock, processing equipment, and final product specifications. PMC Ouvrie's technical team has extensive experience across cane sugar, beet sugar, and distilling operations. We can help identify optimal defoamer chemistry for your specific process conditions and provide on-site support for dosing optimization and troubleshooting.

Ready to optimize your foam control program? Contact PMC Ouvrie today to discuss your sugar refinery or distillery challenges and request product samples. Our specialists are available to help you maximize efficiency and product recovery across your operations.