Ingredients

Thickening and stabilizing agents typically constitute a very small percentage of formulations but they are high cost ingredients with a critical function to perform. Correctly dispersing and hydrating these ingredients presents some of the most difficult challenges to food processors.

The high shear action of a Silverson mixer rapidly disperses agglomerates, constantly exposing an increasing surface area of powder to the surrounding liquid. The result is an agglomerate-free solution within minutes and maximized yield. To find out more information, please see the reports below.


Application Reports


  • Dispersion of Pectin for Jellies and Preserves - US Dispersion of Pectin for Jellies and Preserves

    Pectin is a polysaccharide obtained from a variety of fruits. It is used as a thickening and gelling agent in a wide range of foods, including jelly,…

  • Hydration of Xanthan Gum - US Hydration of Xanthan Gum

    Xanthan gum (E415) is widely used for its thickening and stabilizing effect on emulsions and suspensions, especially in sauces and dressings. It is…

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