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recipe-help How do I prevent pineapple from foaming?

Bandidas

Bandidas

Hey y'all,

So I make a sauce with frozen pineapple chunks blended in. When I blend it, it makes the whole sauce very foamy and it takes a lot of time and effort to get it to settle. After looking it up, I found that pineapple contains an enzyme that catches and retains air. I've seen one anti-foaming agent online but I'd rather keep my recipe as all natural as possible. I think the anti-foaming agent contains silicone in it or something yucky sounding. Anyway, all I've been able to do is constantly heat it, strain it, heat the remaining foam until it settles a little more, strain out whatever that yields, and rinse and repeat until the foam stops settling.

Does anybody have any advice on how to reduce the foaming? The only idea I have so far is to switch to pineapple juice instead, blend all the ingredients together without the pineapple juice, then mix it all together in a pot when heating it up.

Thank you
 
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This doesn't only happen with pineapple it's common with tomatoes and a lot more. Don't use additives that just adds to your ingredients list. I doubt it's the enzyme (bromelain) causing it, but that's beside the point.

Do you have a stick blender? I'd blend it slowly into the sauce on the stove on low heat.
 
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The Hot Pepper said:
This doesn't only happen with pineapple it's common with tomatoes and a lot more. Don't use additives that just adds to your ingredients list. I doubt it's the enzyme (bromelain) causing it, but that's beside the point.

Do you have a stick blender? I'd blend it slowly into the sauce on the stove on low heat.
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I do not but I may need to invest in one if the commercial kitchen I just applied for doesn't have one.

Will juicing pineapple or using juice make a difference? Like is it the solid parts of the pineapple causing the foaming?
 
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It's called intercellular air space. It's the reason an apple will float on water. The cells and cell spaces have air. Foam is air bubbles from agitation. Juicing would work but also please use the pulp, then you are still using it all. Good tip there @Doctor Scoville! Stick blenders are great too, look into it.
 
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The Hot Pepper said:
It's called intercellular air space. It's the reason an apple will float on water. The cells and cell spaces have air. Foam is air bubbles from agitation. Juicing would work but also please use the pulp, then you are still using it all. Good tip there @Doctor Scoville! Stick blenders are great too, look into it.
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So if I juice the pineapple I can just throw it and the pulp into my blender or pot and blend like normal? I want to keep the pulp cause it helps with the consistency I'm aiming for. I would hate to use extra xanthan gum.
 
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