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Mixer for food stabilisers

 

The term "food stabiliser" is a generic term for a large number of different substances and substance compositions. The composition of a food stabiliser can include gelatine, pectins, sugar substitutes, modified starch, methycellulose, phosphates, plant fibres, preservatives, malt extracts, antioxidants, emulsifiers, hydrocolloids, enzymes and much more.

Stabilisers in the food industry are usually powdery, dry-looking mixed products. For handling reasons, they should be low-dust and free-flowing. The stabilisers should remain lump-free and free-flowing even after prolonged storage (e.g. on stacked pallets). Sometimes the powdery stabiliser mixtures contain many and possibly also particularly small components. These can also be small liquid components.

If the stabiliser is to be used in liquid form, it must first be dispersed or dissolved in a suitable liquid by means of "high-shear liquid homogenisation". This process engineering step can be challenging if the stabiliser has a high air retention capacity and foams up in the liquid. For this reason, some stabilisers are available in agglomerated quality with good instant properties.

amixon® mixers; specific properties

 

Vertical precision mixers from amixon® are used worldwide for the production of powdered stabilisers. These are customised formulations for the most diverse areas of the food industry. Food stabilisers are traded worldwide. Canned fish, stews, dessert products, dried soups, meat preparations, soft drinks, fruit juices, ice cream, frozen products, ...

For the production of food stabilisers, the mixer must have the following properties

  • maximum mixing quality/homogeneity
  • No product heating during mixing
  • Flexibility: the same mixer can be used for different batch sizes
  • Distribute liquids microfine (agglomerate-free)
  • Pulverise agglomerates
  • Empty mix completely; minimal residual quantities
  • Excellent dry cleaning properties
  • Excellent wet cleaning properties

The microfine mixing of these small dry or liquid components into the base powders is not trivial. The production of food stabilisers requires great care, as only the substances declared in the list of ingredients may actually be included. Any residual substances from other mixtures must not be included. Although food stabilisers are also required in liquid form, the powdered form is preferred. Their shelf life is considerably longer in powder form than in liquid form.

Expansion measuring sensors are installed inside. They change their electrical resistance according to the change in shape of the weigh beam.

Weighing of the mixer and mixer contents

 

When bulk material containers or big bags are filled directly from the mixer discharge nozzle, it is important that their maximum filling levels are not exceeded. In addition, the operator would like to know the weight of the containers. In this context, it is interesting to ask how exactly this data can be measured using the mixer weighing system. Amixon® has written a small blog article about this, which you may also find interesting: ‘Mixer Installed on Load Cells’.

Strain gauges are built into the load cells. They change their electrical resistance according to the change in shape of the weighing beam.

The mixer can fill mixing goods directly into BigBags

 

Food stabilizers are preferably offered in powder form. They are usually a powdery mixed product packed in cans, bags, sacks or BigBags. Filling of the big bags can be done directly from the mixer. In this case, amixon® offers an interesting concept. DosiFlap® functions equally as a dead space-free closing valve and as a metering device and saves a lot of vertical installation space.

Read more about DosiFlap®!

DosiFlap® can perform a double function in a particularly space-saving manner: a) Dead space-free closing of the mixing chamber and b) Portioning of the outflowing mixed material into BigBags or bulk containers. The function must be tested on the basis of your mixes in the amixon® test center.

DosiFlap® shut-off valve.

amixon® single-shaft mixer resting on load cells. Powdered food stabilizers are mixed here in 4 m³ batches.

Stabilizers are used in almost all nutrient factories

 

Stabilizers help to preserve the chemical-physical properties of an instant product, a beverage, (vegan) fast food, bakery goods or meat products, over longer periods of time. Examples include: Maintaining a mixed state of a liquid composed of immiscible phases such as water and fat. Maintaining a floating state when finely dispersed solids or coagulates need to be permanently homogeneously distributed in a liquid.

 

Stabilizers serve

  • the preservation or intensification of a coloration for longer periods of time
  • the preservation of the structure of frozen goods after thawing
  • the control of the melting behavior of ice cream, for example adjusted to changing ambient temperatures
  • the production and maintenance of a jelly (coagulation)
  • the solidification behavior of cake layers
  • the viscosity of sauces and dressings
  • the consistency of meat sausages
  • the consistency of vegan meat substitutes
  • in many other applications .......

Secure your purchase decision!

 

Test amixon mixers before you buy. Powder mixers have a long service life. A well-adjusted amixon® mixer can save you a lot of money every day:

  • Because you hardly have to clean it
  • Because the mixer empties completely
  • Because the mixer does not heat the mix
  • Because the mixer always mixes ideally homogeneously

amixon® test centres are located in Japan, Korea, Thailand, India, the USA and of course in Germany. The mixing results will inspire you!

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