How To Prevent Lumping During Dispersion Of Powdered Ingredients

By Frédéric Liot, Industry Manager Food, Alfa Laval and Michael Stenderup, Portfolio Manager, Mixers and Agitators, Alfa Laval

Uniform blending of poorly dispersible powdered ingredients boosts plant productivity and food quality

When adding powdered ingredients into food processing lines, the use of the right mixing equipment not only can prevent lumping, but can also increase productivity, enhance product quality and reduce energy costs. Powders are common ingredients of the modern food industry. Difficult-to-disperse powders pose challenges for food manufacturers due to formation or lumps or “fish-eyes”. Alfa Laval has developed a versatile new system for high-speed dispersion of powdered ingredients, even the most challenging ones, which maximizes uptime while reducing initial investment, operating and maintenance costs.