Avoiding Agglomeration in the Mixing of Sensitive Ingredients

By Dr. Hans-Joachim Jacob, Senior Process and Application Engineer, ystral GmbH, Ballrechten-Dottingen, Germany

Thickening and stabilizing powders may be necessary for your food production, but does adding them create production issues you’d rather avoid – dust, sticking to surfaces, forming agglomerates.? Learn how you can avoid these issues when working with these agents by using the vacuum expansion method to disperse without shear.

You can enjoy faster production, use less raw material and energy and produce a higher quality product with this method.

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