Anti Foam 3

Aro Frmento Kill

Fermentation is a process, in which yeast, bacteria or their combination produces alcohol, Carbon dioxide & organic acids using a substrate (generally carbohydrate), leading to formation of gas & generally decreases the pH. Generally the process occurs under anaerobic conditions (in absence of air) the science of fermentation is known as Zymurgy. Molasses is used as a good substrate for fermentation.
Desired fermentation usually implies by the action of microorganisms to produce alcoholic beverages such as wine, beer and cider. Fermentation is also employed in the leavening of bread, and to create lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yogurt, or vinegar (acetic acid) for us in pickling foods.
The desired fermentation usually leads to fruitful result, but, due to certain unfavorable conditions, like environmental change, contamination, climatic difference, poor preservation or presence of incompatible agent for preservatives (most anionic surfactants) creates a condition  Where there is undesirable fermentation or auto-fermentation. Auto fermentation may occurs in the substances containing carbohydrate as in the case of molasses .
ARO-FRMENTO-KILL is answer to all these problems , the product is made up of edible grade substance & its is safe to use under the prescribed dosage. The product  has four way pronged attack to fermentation viz. firstly it prevents auto-fermentation by sterilizing the product by killing of micro-organisms from the  product , secondly the has carbon-die-oxide scavenger action which omit the production of CO2 from the  product , prevent formation of balloon like container or popping up the caps, thirdly when it added to the already fermented product, it squeeze out the foul odour in shape of bubbles from the container leaving behind the fresh smell, but there should be addition of flavor if it was initially added in the product, fourthly it prevents change in pH of the product but inhibiting acid formation by enzymatic reaction, the addition of ARO-FERMENTO-KILL may increase

Where is production of gas in bulk in the storage vessels, Gas formation may occur in complete lot or may be in number of containers, it does not stop even after adopting various chemicals as well as physical measures; this would rise in various problems, which may be as follows:

Formation of balloon like structure of the closure system. This leads to economical loss & decline the image of the company.

Product containing any sources of carbohydrate is more prone to auto-fermento –kill leading to bubbling of the product & there is spoilage of the product. Natural & herbal product is more prone to the problem. There may be foul smell (rotten egg smell in the presence of sulphur compounds) from the product rendering it unacceptable to the customer.

Formation of acidic substances due to fermentation leads to reduction in pH, which affects the stability & buffering capacity of the product & it may also affect the digestive tract of the user.
USAGE: 
Use ARO-FERMENTO-KILL in 2 to 4 % of the product depending upon the severity of the Problem, continuous usage is recommended to prevent gas formation in the products, for better result ensure thorough mixing of the Aro-fermento-kill in the product, continue stirring for 15 minutes under open conditions. Note: The product is water based system & easily miscible to hydrophilic product; hence it can b incompatible with w/o type of emulsion & oily compounds.

UNIQUE FEATURES:  
Sole type of product  
No need to add additional preservatives 
Edible grade, can be used in eatables 
Reverse harmful effect occurred due to fermentation 
Effective in nearly all type of formulations especially water based formulations.