sso

Tips on reducing foaming when juicing

What's the most important factor when choosing a juicer? For some, it's ease of use. For others, it's speed. Clear juice also consistently ranks as one of the most important factors when juicing. Juice clarity is determined by the amount of pulp in the juice, foaming, and oxidation. Let's take a look at some ways to minimize foaming.

Odšťavňování bez pěny
Odšťavňování bez pěny

Higher speed = more foam

The higher the rpm of the juicer, the more air is mixed into the juice. This is what creates foam.

  • Centrifugal juicers run at approximately 10,000 rpm.  They will always create the most foam.
  • Auger juicers operate at the slowest speeds, usually between 40-110 rpm depending on the juicer. This minimizes or even eliminates foam, depending on the produce being juiced.

How to remove foam from juice

Some juicers include a strainer which fits on top of the juice container. For example, the Sana 707 includes a large glass juice bowl with a custom fit stainless steel strainer. This will filter out all the foam. 

If your juicer doesn't include a strainer, you can always pour the juice through a large hand-held strainer when pouring it into a glass.  A smaller strainer can be used to scoop out much of the foam without losing too much juice.

cedník na pěnu
cedník na pěnu

The big 3 for foaming: Spinach, pineapple, and apples

 

jablečná šťáva
jablečná šťáva

Apples

Apples sometimes can make a lot of foam, and sometimes not. It depends on the variety of apple, and the type of juicer.

  • The most foam will come from sweeter and softer apples
  • Centrifugal juicers will almost always creat foam with apples
  • Granny Smith apples create the least amount of foam, especially when juiced in a single auger horizontal or vertical juicer.

◄ PHOTO| Granny Smith apples have almost no foam.

pěnaa
pěnaa

Pineapple

Single auger juicers have the lowest amount of foam from pineapples. Both centrifugal juicers and twin gear juicers create very significant amounts of foam with pineapple. A strainer is essential, as sometimes there can be a ratio of two parts foam to one part juice! With an Angel juicer, it is very helpful to use the optional pusher with the silicon seal ring, as otherwise the foam will travel up the feeding tube and can be messy.

► PHOTO| In our testing, the clearest pineapple juice comes from lower speed vertical juicers like the Sana 828. Big mouth vertical juicers like the Kuvings C9500 and Omega MMV create a little more foam due to their larger augers and higher speeds (60 vs 40 rpm), but it's still a minimal amount. 

špenátová šťáva
špenátová šťáva

Spinach

There's no getting around it: spinach creates the most foam of any commonly-juiced fruit or vegetable. Regardless of the juicer, there will be significant foaming. A coarse strainer can be very useful to separate the foam from the juice. 

◄ PHOTO | In our testing, the horizontal singer auger juicer created the least amount of foam with spinach. There was still some foam, but a much lower ratio compared to the other juicers. Centrifugals are not recommended for any leafy greens, as the result is almost always a very large amount of foamy pulp with minimal juice extraction.

 

Summary

  • For the least amount of foam, use the lowest-speed juicer possible. The best are single auger juicers.
  • Twin-gear juicers create minimal foaming, except with pineapple. 
  • Both vertical and horizontal juicers will create less foam. Among verticals, the wide-mouth juicers will create more foam.
  • Use a strainer to get rid of excess foam, especially with the big three of apples, pineapple, and apples.
Published: 13. February 2020
###message