Can anybody suggest the most suitable anti foaming agent for frying oil?

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Ahmed Ali Saleh

Sunflower oil or corn oil

Pravin M Ganorkar

Linseed oil

Gulzar Ahmad Nayik

Dimethylpolysiloxane

Maria Lisa Clodoveo

Emulsifiers Reduce foaming:

Fatty acid ester of mono mono-, and

, diglycerides

􀂄 Citric ester ester, , Lactic ester ester, , Tartaric ester

of mono mono- and diglycerides

􀂄 Polyoxi ethylene sorbitan monoleate

􀂄 Polyglycerolester

􀂄 Lecithine

many wishes, Lisa

Arie Febrianto Mulyadi

You can trying added with CMC or tween 80 as emulsifier

R.C. Jaysree

If you want to cook food its better not to use any antifoaming agents since all surfactants are foaming agents its not good for using these chemicals also. As experimental point of viewi have heard one antifoaming agent as isoamylalcohol used mainly in molecular biology. But in oil i donot know.

Ahila Wani

Methyl silicone can also be best option

Gopala Krishna Krishna A.G.

Dimethyl polyxiloxane at 20ppm level is allowed in all edible oils as antifoaming agent

Dimethl polysiloxane is prescribed by FSSAI to be added to edible oils at 20ppm level in India