Mixers, reactors for powdered thickeners, binders, stabilisers
Certain thickening agents (pectin, gelatine) have to be homogenised in large batches of up to 70 m³.
Thickeners play an important role in the processing of food, pharmaceuticals, dietary supplements and chemical products. Due to many overlapping properties, thickeners sometimes fulfil additional functions. They can then be thickeners, stabilisers and binders at the same time. In rare cases, they are even made into active ingredients.
Homogeneity, dust-free, purity and a defined grain size are important quality characteristics of powdered thickeners. amixon® mixers are characterised by the fact that the above-mentioned quality characteristics are also maintained in very large batches.
The vast majority of thickeners are of vegetable origin
- Thickeners of vegetable origin: guar gum, pectin, starch, lecithin, carrageenan, alginate, xanthan gum, carrageenan, locust bean gum, agar-agar, gum arabic, gum tragacanth , konjac, glucomannan, cellulose derivatives: cellulose ether, carboxymethylcellulose (CMC), methylcellulose, hydroxypropyl methylcellulose, polyacrylic acid, sago, karaya gum,....
- Thickening agents of animal origin: gelatine, casein, egg white, chitin, chitosan, lanolin, bone meal, ...
- Thickening agents from biotechnological production: xanthan gum, gellan gum, curdlan, scleroglucan, dextran, ...
- Thickening agents from synthetic production: polyvinyl alcohol, polyacrylic acid, ...
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