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When I make juice from vegetables and leafy greens about 1/4 of what comes out of the juicer is froth.

Is it possible to mix this froth back into the juice rather than throwing it away? That would save me a lot of leafy greens (which cause most of the froth because they are least juicy).

Advice I have read is:

  • get a juicer with a better blade
  • use a juice press (good ones are pricy)

The truth is even better juicers put out froth, so is there a way to turn it into juice? Simply stirring it with a spoon doesn't seem to do the trick.

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Add an emulsifier? –  Stephen Tierney Apr 18 '13 at 5:39
Be careful with what type of emulsifier though, something like xanthan gum will just stabilise the foam. –  Stefano Apr 18 '13 at 8:43
Tried adding a little water and swishing the jar around...?.. Sometimes the foam dissolves..! –  Shaima Apr 18 '13 at 9:19
Does the foam not collapse if you simply leave it to sit? –  Peter Taylor Apr 18 '13 at 9:37
@NeluMalancea An emulsifier isn't necessarily what you want here, but if it were: we're really not interested in these arguments about what's "natural", what's "healthy" and so on. We're a food and cooking site, and one thing we definitely don't want is subjective debates about what's "good" to eat. Everything's a chemical, and artificially produced ones aren't necessarily any worse than naturally obtained ones. And there are plenty of emulsifiers that everyone would agree are natural: egg yolks (and mayonnaise), mustard, and honey are common examples. –  Jefromi Apr 18 '13 at 17:47

3 Answers 3

Food grade antifoam.

There are a zillion brands. Looks like most are silicone based.

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I was walking the beach today (after a pacific storm last night) and was dumbfounded at the 2-3 ft mounds of foam for a mile along the beach. Looked it up and it comes from algae (green protein super foods) being churned up in the rough seas. Same when I juice green, dense vegetables in my auger juicer. I just stir it into the juice as best I can and drink it.

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I haven't tried this, but in theory, it can work:

Try adding a couple of tablespoons of flaxseed oil, coconut oil (or any other healthy oil you'd drink) to the froth jar and swish around. It'll likely destabilize the foam.

Additional Info: Foams are similar to emulsions and are usually caused by proteins. Many industrial processes use surfactants to destablize the foam. This article is a primer on de-foamers. Aside from vegetable oils and milk fat, you may find most of the defoaming chemicals contradictory to the nature of your juicing.

Alternative approach: a high-speed blender such as the Vita-Mix will incorporate less air into the juice (since the blades are submerged) compared to a traditional juicer machine and result in less foam. Also, for vegetables such as beets and carrots, it is significantly better to ingest the fibre (per blender method) as opposed to through it out.

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Tried this today. Separated the foam in a glass and mixed in olive oil. It settled only a small amount of froth, maybe 5% or 10%. It was worth a try. Thanks. –  Nelu Malancea Apr 20 '13 at 15:32
@NeluMalancea I was curious about this, thanks for update. vegetable oils are supposed to be decent at destabilizing foams. Besides nasty chemicals or an ultrasonic machine, the next best are: non-skim milk or cream. I'll update the answer with more info. –  MandoMando Apr 20 '13 at 16:42

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