Food

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.

Product Lines Used in this Case