| 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. |