herbal syrup got foam and gas like co2 .. what could be the reasons and how can i overcome this problem?
Hello
To prevent CO2 release try to work at low temperature and high pressure.
To prevent foam you can add food antifoam product.
Good luck.
May you provide additional information?
How the herbal syrup was produced and how it was stored?
Dear researchers, thanks for giving me advice, @ alessandro venditti: actually it was stored under room temperature. i am using sodium benzoate and citric acid as preservative. is there any chemical which can i use as anti fermentation agent or any other procedure. @ eshak mourad el-hadidy: when i shake the syrup bottle, it started acting like cold drinks . and when i open the bottle . syrup in the form of foam comes out. like cold drink too.
with regards
sohim
you need to understand the chemical composition of the herbs u used. check for interaction with citric acid as if it decomposes releases the co2. so u can change the citric acid. the presence of saponins in any of the herb results in forming the foam on shaking. so u verify for their presence also. alternatively by adding a antifoaming agent will help u in solving the problem. all the best
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