Helping condiment manufacturers to innovate for good
Today most processed foods contain hydrocolloids and starches – from cake mixes to canned soup, they are found in almost all products the mainstream consumer eats. Normally hydrocolloids and starches are most recognized for their function as thickeners, however, they are also essential factors in other areas of food quality – They play a great role in the texture and structure of the food, as well as in flavour, shelf stability and appearance.
In their original state starches are natural. However, modified versions of starch have been developed, so they for example have a prolonged shelf-life as well as other benefits.
When working with starches it is important to recognize all the things that can affect their functionality. It can be anything from temperature, time, PH, and other ingredients, such as sugar, calcium, or salt.
Process technology for hydrocolloids and starches
At Daniatech we have many years of experience with the production of hydrocolloids and starches meaning we have the necessary knowledge and respect for the ingredients. We know hydrocolloids and starches are essential for technical and textural purposes in modern food production.
Handling hydrocolloids can be difficult to handle. With a Daniatech mixer it is not an issue, as we use a vacuum for dust-free powder transport, and to add powders into the mixer below liquid level and instantly wetted, for effective dissolving of difficult hydrocolloids. Furthermore, Daniatech´s unique DYNAMIC rotor system that turns the mixer from high shear to strong impeller in seconds, gives the ability to respect sensitive ingredients. The result is a highly stable and homogenous, air and lump-free end product.
Want to know more?
Ask us how we can help you design and optimise your mixing processes for manufacturing condiments.
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