Wellness & Nourishment • GMP • Advanced ... - Mælkeritidende

Mixing of Low-FatBy ErikPetersen,SalesManager,Scanima A/SConsumers’ demands for food products are shifting towardsproducts with a low fat content. This is especially evidentin the supermarkets where the range of” light” and/orlow-fat products is growing constantly. This trend is achallenge to the manufactures because the compositionof ingredients are getting more complex.Mixing technologyCompetition to day requires an efficientR&D department with an openmind to close co-operation with suppliersof ingredients and equipmentmanufactures as well. Especially themixing technology has become increasinglyimportant. The complexityof ingredients with functionalqualities, emulsifiers, stabilisers andpartly substitution of e.g. vegetableoils, makes high demands on themixing equipment for the future.In some products, the butterfat caneven be reduced without change intaste.Stable products with DynamicStatorSome products are sensitive to shearforces, but at the same time, they requirea pre-homogenized base mix.Scanima has developed a patentedsystem for handling these products.This new option we call a DynamicStator.The Dynamic Stator allows a bettercontrol of the shear forces in themixing process. The shear forces areused to disperse powders and especiallyto create a stable emulsion.The function of the Dynamic Statoris to produce a very efficient homogenisation/emulsificationwhen thestator is down. When the stator islifted the product passes under thestator thus avoiding homogenisation/emulsification.This is especi-ally important in connection withproducts that are easily overworkedor products containing ingredients,which are not meant to be homogenised/emulsified.Scanima Turbo Mixer with stator down,high shear.Scanima Turbo Mixer with stator lifted,no shear.All-in-one technologyThe all-in-one technology providesgreat flexibility and allows the productionof many different types ofproducts in the same unit. This technologyalso provides the producersof foodstuffs with the option ofproducing new low-fat/low-calorieproducts, which taste and feel justlike the traditional products thathave a higher content of butterfat.The mixer is also suitable for productswhere sugar is replaced by newtypes of sweeteners.This system allows the productionof e.g. soups containing wholepieces of vegetables or processedcheese/cream cheese containingshrimps, pieces of ham or similar.When the stator is lifted away fromthe rotor the shear forces are reducedto a minimum thus avoidingthe crushing of the vegetable/meatpieces. Scanima has sold several TurboMixers with Dynamic Stator to anumber of international producersof convenience foods.Reduced costFurthermore, the Scanima MixingTechnology increases productioncapacity, reduces processing timeand the amount of each individualingredient and reduces the CIP timeas well as the time needed for maintenance.This reduces the cost price ofproducts produced in Scanima mixersand thus makes them more competitive.The Scanima mixing technology34 Danish Dairy & Food Industry... worldwide 2006NR. 16