Ingredients disperse readily to reduce dusting
September 26, 2008
by Jeff Gelski
BELCAMP, MD. — A new line of gums, starches and powder ingredients disperse readily in water using spoon mixing or under low shear, according to Belcamp-based TIC Gums. The new product line and process, both called Fastir, were created to help users improve agglomerating techniques and allow them to disperse and hydrate gums more rapidly to cut down on dusting.
Gums such as xanthan, CMC and carrageenan may achieve 80% to almost full viscosity within 3 to 5 minutes when Fastir is used, said Dr. Mar Nieto, principal scientist for TIC Gums. The products and processes may be used in such food applications as syrups, beverages, water ice, fiber-fortified beverage mixes and gravies.
TIC Gums filed for the provisional patent for Fastir last year. Commercial production began this summer.
"Many techniques to improve dispersion of gums, instant starches and hard-to-disperse powders have been developed, such as batch and continuous agglomeration with water and wet granulation, but those only work with a few non-viscous gums," said Dr. Nieto. "TIC’s Fastir products are made using a proprietary process that is one step above traditional agglomeration techniques, allowing viscous gums to fully disperse without lumps and then hydrate quickly."