I've run across a reference to Polydimethylsiloxane (a form of silicone called E900) which is supposed to be an "FDA approved" antifoaming agent to use instead of butter or oil to clear foam when making jam. Do any of you know about such a thing? I grow organically. I try to make stuff that is fresh and tasty even if it sits in a pantry for two years or in the refrigerator for 6 months without using preservatives other than refined sugar, lemon or lime juice, salt, and/or vinegar. What do you think about this product? Have you used it? Could I still advertise my jams as having no preservatives since it really isn't a preservative, but it is not "natural" either. I tell people to look at the jam labels in the store to see just how much is corn syrup (yuk!) compared to the low sugar jams I make, and the list of the other weird ingredients in those jams. Would having this E900 listed be detrimental, even in its miniscule amount? Supposedly this stuff is "nontoxic" and is already in our food chain, along with it already being used in various other applications to make things slippery (shampoo, car grease, food slicers' and shavers' blade edges, Silly Putty, chicken nuggets, AND aquarium caulk, AND also is in Diet Coke, Diet Pepsi, and Sprite, AND in Pizza Hut's mozzarella cheese, AND as "Simethacone" in antiacids like Mylanta and Maalox). The amount said to use for making jam is 1 tsp per batch, just like butter only without the rancidity possibility. That factor is the reason I have been searching for an alternative to butter. I do skim my products but there always is some bit of foam on the jam that may or may not be proof that it is "homemade". I just don't know. Which of you are "food scientists" that can give me a real answer? Thanks.
Here is a link that might be useful: AntiFoam Silicone or E900 (FDA label)