food stabiliser

Food stabilisers are functional additives that preserve or improve the physical and sensory properties of food. They help to ensure that products remain stable during storage, transport and processing. Their compositions can vary greatly – they often consist of combinations of gelatine, pectins, modified starches, phosphates, hydrocolloids, enzymes, emulsifiers or antioxidants.

In industrial production, food stabilisers are usually manufactured as dry powder mixtures. These mixtures must be free-flowing, low in dust and stable in storage so that they can be dispensed without clumping even after prolonged periods. They often contain many components, including finely dispersed liquid components, which must be evenly distributed throughout the powder.

Vertical precision mixers from amixon® are used worldwide for the production of such stabiliser formulations. They enable a very high mixing quality without subjecting the product to thermal stress. Liquid additives are mixed in micro-finely and agglomerates are reliably dissolved. Thanks to the precise design, the mixed material can be completely emptied – with minimal residual quantities.

A mixer suitable for the production of food stabilisers must meet various requirements:

• excellent homogeneity even with complex formulations,
• no undesirable product heating,
• flexible batch sizes,
• agglomerate-free liquid material mixing,
• Simple and residue-free dry and wet cleaning.

amixon® mixers meet these criteria with smooth, dead space-free surfaces, CIP or WIP cleaning options and hygienic sealing systems. This results in reproducible batches and consistently high product quality. Precise mixing technology from amixon® plays a key role in ensuring this quality.