| MATERIAL: |
Fruit slurries including strawberries, peaches, apricots, raspberries and blueberries for larger pie baking companies. Use Xanthan gum to thicken and stabilize the slurry.
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PROBLEM:
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1.5% Xanthan Gum dispersion is added to the fruit slurry to make a stable pie filling. Dispersion of the gum must be complete because lumps cannot be strained out after mixing with the fruit.
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RESULTS:
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Dispershear able to wet out 10 pounds per minutes of Xanthan Gum into 15 GPM of water preparing 150 gallon batches at 4.6% and then this concentrated, completely dispersed dispersion is diluted to 1.7%. |
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AB MIXER:
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Model D-6000 ARDE Dispershear.
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| BENEFITS: |
Complete dispersion with no lumps - - material savings approximately 10% due to avoidance of strained out lumps. Annual savings in excess of $100,000. |
| LINKS: |
http://www.ticgums.com/
http://en.wikipedia.org/wiki/Xanthan_gum
www.cpkelco.com/products-xanthan-gum.html
www.lyonsmagnus.com/manufacturing/html
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