Copyright © 2022 Application X
FROZEN BURRITO GLUE
Description
MATERIAL: 1.2% Xanthan gum dispersed into water.
PROBLEM:
Gum hydrates quickly forming lumps in batch mixing methods. High viscosity arrives and makes dispensing of viscous onto the end of a rolled burrito difficult. With viscosity lower, the “glue” to hold the burrito can be applied and the rolled product is sealed like an envelope.
EQUIPMENT:
Model D-1000 ARDE Dispershear in pilot plant – – Model D-6000 ARDE Dispershear in full size product.
RESULTS:
Model D-1000 provided positive proof of Dispershear capability. Model D-6000 Dispershear produced 85 pounds of Xanthan gum glue mixture per minute for major frozen foods manufacturer.