Instant-Foods

In process engineering, particularly in particle technology, instantisation refers to the targeted modification of powders so that they can be stirred into liquids quickly, completely and without lumps. The aim is to produce a dry product that disperses, wets and dissolves immediately on contact with water or milk. Well-known examples of this are baby food, instant coffee, instant teas, drinking chocolates, herbal tea blends, potato flakes, dry soups and quick meals with pre-cooked rice, pasta or cereals.

Getting there is technically challenging. Many formulation components are hydrophobic and cannot be wetted easily. Emulsifiers such as lecithin help to modify the water-repellent surface of such powder particles. In addition, fine dusts are agglomerated to prevent floating and clumping. This results in porous granules that easily absorb liquid, disintegrate quickly and sink to the bottom. The criteria for a good instant powder are

• Long shelf life
• Good flowability
• Good dosing capability
• Dust-free
• Good sinking behaviour
• Good solution behaviour
• Good dispersibility for the non-soluble components

The great advantage of powders is that they have a long shelf life and are easy to store and transport. Compared to liquid preparations, they save volume, weight and packaging material. For this reason, the motto in industrial food production is increasingly "food goes powder".

Mixers from amixon® are particularly suitable for the production of instant powder mixtures. This is due to the specific properties of the HM and KoneSlid® mixer types.

• Achieving ideal mixing qualities with minimum energy input
• and extremely short time.
• Optimum preservation of granulometry.
• Complete emptying
• Very large batches of over 10 m³ can also be produced on request.
• the highest standards of hygiene are met.