XANTHAN GUM STABILIZER
MATERIAL: Fruit slurries including strawberries, peaches, apricots, raspberries and blueberries for larger pie baking companies. Use Xanthan gum to thicken and stabilize the slurry.
PROBLEM: 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.
RESULTS: 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%.
AB MIXER: Model D-800 Dispershear
BENEFITS: Complete dispersion with no lumps – – material savings approximately 10% due to avoidance of strained out lumps. Annual savings in excess of $100,000.