| 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-6000 ARDE 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. |
| LINKS: | http://www.ticgums.com/ http://en.wikipedia.org/wiki/Xanthan_gum www.cpkelco.com/products-xanthan-gum.html www.lyonsmagnus.com/manufacturing/html |