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 handling 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.
Hydrocolloids can be difficult to handle. With a Daniatech mixer it is not an issue. We use vacuum for dust-free powder transport, and powder is drawn into the mixer below liquid level and is thereby instantly wetted for effective dissolving of hydrocolloids. Furthermore, Daniatech’s unique DYNAMIC rotor-stator system turns the mixer from high shear to strong impeller in seconds, which gives the mixer the ability to respect sensitive ingredients. The result is a highly stable and homogenous, air and lump-free end product.
