Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Powdery thickeners, stabilisers and proteins - Dispersing without shear by using the vacuum expansion method | Event on the Anuga FoodTec 2018
ystral gmbh maschinenbau + processtechnik

Powdery thickeners, stabilisers and proteins - Dispersing without shear by using the vacuum expansion method

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Appointments
22.03.2018 | 10:00 a.m. - 10:30 a.m.
Food Processing, Food Packaging, Food Ingredients, Food Safety & Analysis
ystral gmbh maschinenbau + processtechnik
Wettelbrunnerstr. 7
79282 Ballrechten-Dottingen
Deutschland
+49 7634 56030

The event

Powdery thickeners, stabilisers and proteins are sensitive to shear force. When mixing these powders into liquids they assemble agglomerates which have to be destroyed due to a dispersing process. Dispersing damages the polymer structure of the already hydrated gel and reduces its viscosity and texture. The solution is a process in which the primary particles of the polymer powder are separated by vacuum expansion before being introduced into the liquid, completely wetted on first contact with the liquid, dispersed in situ under vacuum conditions and hydrated agglomerate-free under pressure. The powder is immediately and completely combusted. No agglomerates build up - a dispersing process after powder induction is usually not necessary. The texture of the product will not be damaged.

Speakers
Herr Hans-Joachim Jacob

Dr.