Ingredients disperse readily to reduce dusting
October 14, 2008
by Jeff Gelski
A new line of gums, starches and powder ingredients disperse readily in water using spoon mixing or low shear, according to TIC Gums, Belcamp, Md. The new product line and accompanying process, both called Fastir, were created to help users improve traditional agglomerating techniques and allow them to disperse and hydrate gums while also reducing problematic dusting.
Gums such as xanthan, high-viscosity 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.
"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," Dr. Nieto said. "Our new line of 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."
For more information, call (800) 899-3953 or visit www.ticgums.com.
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