Disclosed herein is the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid, wherein the polyglycerol comprises one or a mixture of more than one of the polyglycerols selected from the group consisting of diglycerol, triglycerol, tetraglycerol, pentaglycerol, hexaglycerol, heptaglycerol, octaglycerol, nonaglycerol and decaglycerol, and wherein preferably, the composition is present in said foodstuff system in an amount of from about 0.01 to about 0.03% w/w based on the total weight of the foodstuff system.
