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A smoothie mixing solution

28 January 2018

Silverson has produced a video about how to manufacture smoothies. This has been added to its existing ‘how to’ video series which also covers sauces and dressings, disperse starches, hydrate xanthan gum and how to dissolve sugar at ambient temperature. 

The smoothies video was developed in reaction to the growing popularity of smoothies which has led to an increasing number of enquiries from companies looking for more efficient, faster ways to process smoothies.

Smoothies can be produced in a wide range of batch sizes – from individual portions in catering establishments to bulk production. A major problem producers face is that there is no production scale equivalent of the smaller blending equipment commonly used for this application, such as kitchen blenders. Although many manufacturers use purées in their formulations, for those using whole fruit, several items of processing equipment may be required for chopping and puréeing the ingredients before they can be blended. It can therefore be difficult to find the correct equipment to transform an idea created in the lab to production on a large scale.

The blending equipment traditionally used – typically a conventional agitator – requires long mixing times to achieve a uniform mix, and powdered ingredients can be difficult to incorporate, especially when added to higher viscosity smoothies. Poor processing can lead to unsatisfactory texture and mouthfeel where fibrous strands, seeds or other ‘bits’ and agglomerated powdered ingredients may remain in the mix if they have not been properly broken down or dispersed.

Silverson believes it can offer solutions to overcome these problems, producing a uniform, smooth blend in less time than is taken when using conventional methods. With mixers that employ high speed, high shear action it is possible to instantaneously blend purées or rapidly disintegrate whole fruits and other solids down to the desired consistency. It can also be used to incorporate any powdered ingredients.

To manufacture smoothies on a larger scale, Silverson has developed a blending plant which consists of an adapted bottom entry mixer working in conjunction with a high shear in-line mixer. This can handle the whole process, quickly disintegrating smoothie ingredients – including large and frozen solids – down to the desired consistency in a single operation.

The bottom entry mixer provides the initial disintegration of the solids; the in-line mixer then further refines the product. Interchangeable workheads, from coarse disintegrating heads to ultra-fine screens, are available to meet individual application requirements

To view the ‘How to’ video on smoothies and other food related videos go to: www.youtube.com/silversonmixers.


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