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