In this paper we review a number of problems in the mixing portion of smoothie manufacturing process and how a mixer with the high shear action of the rotor/stator workhead can overcome those challenges.
Additives designed to thicken the product are by nature liable to form agglomerates which a conventional mixer cannot easily break down. Read how a high shear mixer is able to overcome all of these difficulties.
After trial periods with mixers, this food manufacturer has bought several mixers over the past 10 years to help improve the quality and mixing times of their broths, dressings, salsas, and cheese sauces.
Dispersion of gums and thickeners such as pectin using conventional agitators can give rise to several problems. A high shear mixer can dramatically reduce processing times, improve product quality and eliminate the need to premix powders.
Using the right mixer throughout the manufacturing process for a range of non-dairy milk can solve problems such as grinding nuts, oil seperation, particle size, powder disspersion, and creating emulsions.