Recently, I have been told that I can use E471 (glycerol mono- and di-strearate), which is an emulsifier, as an anti-foaming agent in a dairy-based drink. Do you agree with this suggestion?
In the special case of E471 I have no experience, but getting stable foam from eggs white becomes impossible, if You add egg yolk, which contains strong emulsifiers. Maybe, You should try with some egg yolk?