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Reaction flavors mixing Equipment

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

Everything tastes like porridge, the saying goes. That may be an exaggeration, but in theory, reaction flavors could make everything taste the same. Thankfully, flavorists and chemists in the flavor industry are more inventive than that, and colorful process flavors treat our taste buds to a broad palette of sensations, flavors and aromas.

Reaction flavors

Producing the finest micro-emulsions and suspensions requires a mixing machine that generates extremely high shear.  Multi-staged rotor/stator dispersing machines work well for this purpose because of the high shear forces applied to the mixture at each rotor/stator stage.  A rotor /stator dispersing machine that also incorporates extremely fast rotation and resultant tip speeds for even greater shearing action will lead to the creation of super-fine emulsions and ensure the success of your process.
<h2>Top-of-the-line rotor/stator dispersion with utlra high shear for nano-scale particle emulsions and suspensions</h2>
The DISPAX-REACTOR® DRS from IKA is an inline ultra high shear dispersing machine used to achieve the finest micro-emulsions and suspensions. Extremely high shear rates (up to 190.000 1/s) combined with a fine generator geometry enable crushing of droplets and solids particles down to the nanoscale. The resulting product has long-term stability which reduces the need for emulsifying agents and thickeners. Because of the extremely high energy density, other dispersing aids can be reduced or possibly eliminated.

The DRS is usually equipped with a two-stage rotor-stator system (generators). The high tip speed of 40 m/s (10.000 fpm) often negates the need for a third stage. The ultra-fine dispersing machine, designed with the same high quality features as the ULTRA-TURRAX® UTL and the DISPAX-REACTOR® DR, is especially well suited for challenging pharmaceutical applications.  The units are designed for easy and reliable scalability and sizes are available with flow rates from 70 to 40.000 liters per hour.

Ultra-fine dispersing machine for emulsions and suspensions

Onsite dilution of liquid process ingredients has historically been associated with several issues that limit its economic benefits.  Manufacturers need equipment that can easily dilute liquids with a wide variety of characteristics while avoiding many of the common issues.  They need a quick process, a small required equipment foot print, and a resultant mix that is homogeneous and free of air.
<h2>Rapid, accurate closed system dilution</h2>
IKA's DPV Dilution Plant is a completely closed dilution system for combining two or more liquids in a controlled proportion.  The closed system eliminates the need for large storage and mixing vessels common to traditional dilution methods and also eliminates the introduction of air and resultant generation of foam.  Inputs with a wide range of viscosities and concentrations are easily processed.

The core of the unit is a single stage in-line dispersing unit and metered pumps specially designed for high accuracy delivery.  A full array of sensors and feedback is also available and optionally utilized for automation of the system.  The components to be mixed are only in contact with each-other immediately before dispersion which avoids any unwanted reactions or lump-formation.  Capacities are available from 3.000 to 15.000 liters per hour.

Dilution system for two or more liquids in one pass

Developing and validating new processes requires reliable and highly versatile equipment.  Innovators need mixing equipment that can be adapted to a wide variety of processes and has the function and controllability they need to fine-tune their results.
<h2>Multi-functional, small scale dispersion for the laboratory</h2>
The Magic LAB from IKA is a uniquely versatile small-scale dispersion machine.  It is designed for mixing, dispersing, wet milling, and incorporation of powders into liquids.  The laboratory dispersing machine is commonly used for developing new products and improving existing processes in the chemical, cosmetic, pharmaceutical, and food industries.  It is an ideal machine for continuous, circulating, and batch processing using different interchangeable modules.  It is designed to match functional parameters of larger scale production dispersion equipment making scale-up predictable and successful.  The units can be configured for single or multi-stage operation among others and important process parameters such as speed, torque, and temperature can be recalled.

Small-scale laboratory dispersing machine

Many pharmaceutical processes require the blending of powders or other granular ingredients, the mixing of settled compounds, or the breaking up of caked or clumped materials before use. Traditional blending or mixing solutions require the transfer of the product into a secondary vessel. A dedicated blending device can agitate any vessel, which increases efficiency, return time and costs.
<h2>Automatic blending solution for all types of container from 5l to 2500l</h2>
The PalPharmaBlend from Palamatic is a universal blending solution for all types of pharmaceutical IBCs, drums, hoppers and more.

Able to handle containers weighing up to 2000kg, the PalPharmaBlend can rotate vessels at between 1 and 25 rpm. A range of safety barrier or scanner options is available for operator protection, and PLC GAMP or pneumatic controls may be fitted.

Extremely flexible, the PalPharmaBlend is available with a wide range of options, including fixed or mobile operation, automatic vertical or dock return, integration with a PalPharmaHoist for direct vertical elevation for delivery to process vessels and other machinery, and NIR and PAT options. A number of handling options are also available, including drum clamps, forks, and IBC cradles for all sizes.

Robustly constructed from mild steel, it can also be specified with up to 316L stainless for hygienic applications and does not use hydraulics, making it ideal for clean environments.

Bin blender

When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vital to achieve thorough emulsification and homogenization to ensure product quality. Traditional homogenizing solutions can be slow and difficult to clean, increasing downtime between batches. A modern vacuum-based system offers the flexibility to produce a wide range of products quickly, with exceptional quality and short cycle time.


<h2>Vacuum processing plant for emulsions, suspensions and gels</h2>
The MultiVacH from Enoop is a state-of-the-art processing plant for the production of high-quality sauces, mayonnaise, <a href="https://making.com/ketchup/">ketchup</a> and other liquid and viscous products.

Designed to be completely flexible, MultiVacH can be used whenever liquids or powders need to be thoroughly mixed and offers both cooling and heating to suit all production methods.

Ingredients are circulated via vacuum pump to a high-shear mixing element, then recirculated. This allows for extremely fast processing, as the circulation of product provides additional macro-mixing.

Downtime associated with batch or product changes is reduced to an absolute minimum thanks to fully pumped emptying via the recirculation line. In addition, rotating clean-in-place nozzles speeds up cleaning, allowing the MultiVacH to be used in multi-recipe environments.

Heating and cooling are via a double-jacket system, with direct steam injection available for high-temperature recipes.

Control is via a Siemens PLC with 12” touchscreen display, allowing observation and control of all parameters. Production can be manual, semi-automatic or fully automatic to your requirements.

Vacuum based homogenizer

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

The Roman quip “bread and circuses” says everything about the ubiquity of loaves through the ages. But although flour, yeast, and water are still the main bread recipe ingredients today, the baking process as well as the bakery equipment available, takes this basic formula to new avenues. From sprouted wheat challah to beetroot ciabatta and protein rolls, breadmaking has changed considerably since the time of the Roman empire.

Bread

Cocoa butter is the fat product of cocoa liquor. It is an integral part of the chocolate-making process. To make cocoa butter, roast and process cocoa beans with the help of a cocoa butter production machine. After that, it undergoes continuous crushing – forming a rich liquid, known as cocoa liquor. You can finally press the liquid to extract cocoa butter.

Cocoa butter

Croissants have crossed global barriers to become a widely consumed pastry, unique for its rich buttery taste and crispy exterior. Regardless of location, the croissant production process involves creating laminated dough by repeatedly folding and rolling butter into dough. Temperature regulation is crucial to the croissant making process as too warm temperatures negatively affect the overall outcome.

Croissants

The billions of microbes living in our gut have a significant impact on gastrointestinal health, mood, and behavior. Every individual develops their microbiome community. Probiotic processing technology makes sure that harmful bacteria never outnumber good citizens.

Probiotics

The first digital B2B marketplace for food ingredients and food product development.

<a href="http://www.12taste.com">1-2-Taste</a> is revolutionizing the food ingredients industry. It is the world’s first platform that allows all food &amp; beverage companies easy access to food &amp; beverage ingredients: easy to find, easy to select, and easy to order. Whether you are looking for regular ingredients, innovative ingredients, or innovation support, 1-2-Taste is your partner!


<h2>Find, Choose, and Order Ingredients on 1-2-Taste</h2>
1-2-Taste offers ingredients such as flavors, colors, fruit and vegetable-based ingredients, sweeteners, texturizers, fibers, nutraceuticals, proteins, emulsifiers, starches, taste improvers, and much more for many applications. Are you a food producer looking for ingredients or services for the savory, bakery, ice cream, confectionery, beverage &amp; dairy, or meat processing/alternatives industry?
<h2>Why use 1-2-Taste to order your ingredients?</h2>
<ul>
 	<li>Choose from multiple packaging sizes for each ingredient: sample, packaging for small production runs, pallets, or more.</li>
 	<li>Pay by Invoice on flexible Net Payment Terms (30 days): Simply select your desired ingredients, place your order, and our real-time credit allocation system takes care of handling the order.</li>
 	<li>1-2-Taste has over 1,000 ingredients available online for your food business. Shipped straight from the 1-2-Taste suppliers' stock in the EU for fast delivery.</li>
 	<li>View prices for all ingredients conveniently online. No login required, simply go to <a href="http://www.12taste.com">www.12taste.com</a> and view the price of the ingredient you need.</li>
</ul>
[embed]https://www.youtube.com/watch?v=DDv2TzOH_Vg&t=15s[/embed]

Order all your food Ingredients easily online at 1-2-Taste

Food

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

To make candy, all you need to do is create a syrup by dissolving sugar and boiling it to your desired consistency. For medium to large scale candy production, candy making equipment fully automates the whole process and takes care of other production regulations and standards (such as hygiene and proper homogenization). Planning on getting one? There’s a wide range of choices to pick from.

Candy

Cannabinoids are natural compounds obtained from the Cannabis sativa plant. Delta-9-tetrahydrocannabinol or THC is a psychotropic substance. Cannabidiol, or CBD, is non-psychotropic and often used for nutraceutical purposes. Cannabinoid equipment extracts THC and CBD from the plant and prepares the substance for formulations that treat pain, nausea, anxiety, and inflammations. Cannabinoids are processed in various forms, including creams, capsules, and oils.

Cannabinoids

You can’t buy happiness, but you can buy chocolate; that’s basically the same thing. We were not surprised to discover that chocolate - to be specific, cocoa beans – was so valuable that it was used as a currency in Mayan times. When making chocolate, cocoa beans need to be dried, fermented, and roasted before using chocolate making equipment to turn them into your favorite chocolate product.

Chocolate

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Eating is more than just nutrition, but we have found ways to increase the nourishing power of our foods. Nutraceuticals manufacturing, from vitamin C powder and probiotics to omega 3 oil, is a concentration of natural ingredients and health supplements that complement our diets. While dietary supplements are not quite haute cuisine, the process of extraction and purification is no less a blend of science and art.

Nutraceuticals

<span style="font-weight: 400">Spice manufacturing is one of the world's oldest trading products. The word spice refers to any dried part of a plant other than the leaves and is used for seasoning and food coloring. Spices are made from dried barks, roots, berries, and twigs, while green leafy parts of plants are considered herbs. Well-known examples include cinnamon, chilies, star anise, ginger, garlic salt, turmeric, cumin, or pepper, as well as pre-mixed blends such as Masala, Five-Spice Powder, or Old Bay.</span>

Spices

Organic volatile compounds from fruits, vegetables and herbs are essential to manufacturing flavors, extracts, and pure powders. But elevating temperatures during the evaporation process risks altering their chemical structure and lowering the quality of the final product.


<h2>Gentle freeze-drying for fruit powders, herbal extracts, and flavors</h2>
The DryBand system by Bucher Merk is a dynamic belt dryer designed to dry delicate food ingredients. The material moves through an intermediate vacuum chamber between the top and bottom belt section. The drying unit has a vacuum range of 0.5 to 50 mbar and a feeding rate of up to 4,000 kg/h.

The continuous system can be configured for variable or constant drying with heating plates underneath the belt. A crushing device at the discharge end breaks the dried products into powders after drying. Meanwhile, the vapors are collected in an integrated condenser.

Vacuum belt dryer for fruit, vegetable and herbal extracts

This powdery food made of dehydrated and ground vegetables is a great way to preserve flavor and nutrition for a long time while still having the benefits of eating fresh vegetables. It is beneficial to turn seasonal vegetables into powders for all-year-round use. Certain vegetable powders, known as green powders, are especially popular as dietary supplements and are used in smoothies for racing a recommended daily intake of vitamins and minerals. Furthermore, vegetable powders can be added to foods as coloring, for instance, in baked goods or to pasta sauces and omelets.

Vegetable powder

Bucher Merk Process offers vacuum drying, freeze drying and zeodration solutions for the production of valuable concentrates in food, pharmaceutical and chemical industries.

Plant-based eating has taken the world by storm, emerging as a global phenomenon among individuals seeking a more sustainable lifestyle.

Once criticized for being flavorless, plant-based cuisine has made impressive strides in creating delicious and meat-like dishes. As a result, people now anticipate being pleasantly surprised by new tastes and flavors, such as meaty and roasty variations.

That’s where reaction flavors come in. The Maillard reaction, which occurs when amino groups (proteins) and reducing sugars are subjected to heat, creates the aromatic compounds that contribute to these rich, roasty, and meaty flavors.

Food ingredient producers usually dry food additives, such as reaction flavors, with vacuum (belt) drying technology. But here's the catch: not all reaction flavors are created equal, and for some stronger flavors, relying solely on the contact heating in the dryer may not be enough.


<h2>Bring flexibility on board your vacuum belt dryer</h2>
Driven by our curiosity about the topic, we spoke with a team of drying experts from <a href="https://www.bucherunipektin.com/bucher-merk-process" target="_blank" rel="noopener">Bucher Merk</a>, which specializes in vacuum drying.

According to process engineer Stefan Schmiedlin: “<em>Not all customers desire the same flavors. Some want a stronger profile, while others prefer a lighter taste. And it all comes down to controlling the Maillard reaction, which requires optimal heat distribution.” </em>

Overheating has a risk of darker color or taste changes or even burned aspects for some flavors. Bucher Merk developed a patented solution with radiant heating plates for its vacuum belt dryer that offers to control the effect of the Maillard reaction.

<em>"Flexibility for food additive producers is key. Products that require a strong Maillard reaction, as well as those which need more heat for drying as pectin, can be dried using additional radiant heating technology instead of the standard vacuum belt dryer. Having the option to dry with or without heating plates allows makers to dry multiple products in one installation,”  </em>says Mayur Modi, Process and Sales Director at Bucher Merk.

Bucher Merk vacuum belt dryer has six heat zones - four for heating and two for cooling - each with its own temperature controls. With the addition of radiation plates above each heating zone, the Maillard reaction can be controlled much better.
<h2>What reaction flavors need is just more energy</h2>
“<em>Just</em> <em>picture your kitchen oven with both lower and upper heating elements. Similarly, in the vacuum belt dryer, we have a contact plate beneath the belt and the heating plates positioned on top that allows radiation heating,” </em>explains Stefan.

The energy applied from both sides – the top and the bottom – ensures uniform drying over the cake thickness.

“<em>But there’s more. This approach also significantly reduces residence time resulting in increased throughput per hour</em>,” Andreas Hauri, Business Development Manager at Bucher Merk, points out.

And adding more energy doesn't mean higher costs. In fact, it's quite the opposite. The belt moves faster to have a short residence time, allowing for higher material throughput per hour.

Thanks to these radiant heating plates, making rich, meaty, or roasty flavors has never been easier and flavor makers can unleash their creativity in a single drying system.

From flavorless to fabulous: unlocking the full potential of reaction flavors for tasty plant-based food

Herbs have always been shrouded in mystery. The delicate plans produce overpowering bouquets and potent remedies. Herbal extraction technology gets to the core of this mystery and makes bioactive compounds available for a range of applications. Rich in antioxidants, anti-inflammatories, and aromas, herbal extracts are vital ingredients for medicines, foods, cosmetics, and wellness products.

Herbal extracts

The building blocks of matter have driven the imagination of philosophers, scientists, and artists for millennia. But, for manufacturers, these elements have a more concrete existence as powders. Powder processing technology conditions these primary materials to create a vast range of products, from chemicals and foods to pharmaceuticals and ceramics.

Powder

Industrially manufactured soups gained traction in the 19th century when canning was invented and they have been warming us ever since. Whether it’s a classic ready-to-eat canned soup, condensed soup or a dry soup mix, soup manufacturing equipment for mixing, cooking, boiling, or sterilizing caters to every manufacturer’s production requirements.

Soup

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Reaction flavors mixing

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Reaction flavors mixing Equipment

Which reaction flavors mixing technology do you need?

Ultra-fine dispersing machine for emulsions and suspensions

Dilution system for two or more liquids in one pass

Small-scale laboratory dispersing machine

Bin blender

Vacuum based homogenizer

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