PG is what the FDA refers to as "GRAS", or "generally recognized as safe. The acute oral toxicity of food-grade PG is quite low. It is not the same as ethylene glycol (antifreeze), although it is used for the same purpose (to modify freezing properties....such as in ice cream).Originally Posted by markcasper
A thread on Atmos 300k defoamer was active a few years back. http://mapletrader.com/community/sho...mos-300K/page2 It is a very effective defoamer, but not allowed in organic maple syrup production. Milk and milk-derived defoamers are frowned upon due to the presence of allergens (proteins) in them, so the amount used is not the important factor, the material itself is. Whether or not these proteins can survive the maple syrup making process has not been well investigated.
The larger issues are that some maple producers:
- use too much defoamer (thinking "a little is good, a lot is better", which can produce off-flavors and lead to scorched pans)
- use defoamer in the wrong location (which can lead to batching, large batches, and scorches)
- may use unapproved defoamers (milk, cream, bacon, other animal fats - which may produce allergic reactions in sensitive individuals or are not Kosher, Halal, or Vegan, or can cause off-flavors)
- that organic certified defoamers have limited effectiveness (leading back to the first issue)
We have some ongoing research that might help alleviate some of these issues (or not).
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