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Jellies and marmalade producers have been able to reduce the amount of pectin in their formulation by 20% and reduce their process times and wastage with the use of a Silverson Flashmix.
The company had previously been using basic agitators to mix the pectin in a 105-gallon (400 liters) vessel at temperatures in excess of 130ºF (55°C). They were incorporating around 20% more pectin than they actually needed for their formulation to account for what they were losing due to agglomerates and wet pectin sticking to the agitator shaft, blades, and the walls of the mixing vessel. This wastage was costing a considerable amount of money and after the mixing process, they had to put the mixture through a filtration stage to filter out all of the un-hydrated pectin, further lengthening the processing time. After around 40 minutes they were left with a low-quality 5% pectin solution, wasting 20% of the material they had added as the agitator was unable to break down the agglomerates.
Trials were arranged at Silverson using a Flashmix FMX50 to incorporate the pectin. The trials were run at ambient temperature and after around 10 minutes the 5% of pectin that had been added was fully incorporated and mixed. Using the FMX50 there were no agglomerates and no partially hydrated po...
Trials were arranged at Silverson using a Flashmix FMX50 to incorporate the pectin. The trials were run at ambient temperature and after around 10 minutes the 5% of pectin that had been added was fully incorporated and mixed. Using the FMX50 there were no agglomerates and no partially hydrated powder sticking to the vessel wall, so the mixture no longer needed to be filtered after mixing.
Published by Silverson Machines on Feb 28, 2022
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