The right particle structure determines the success of your product. Fine powders tend to form lumps when in contact with liquids. These can only be dispersed by appropriate stirring technology and high shear forces.
Instant powders can be precisely dosed, dissolve quickly and without residue, and do not form lumps or segregate.
Transform your powders into porous, dust-free, easy-flowing and homogeneous granules by means of Glatt fluid bed spray agglomeration!
Fluid bed spray agglomeration of fine powders enables the production of porous granules with a defined particle specification. Due to the relatively low mechanical forces during agglomeration in the fluid bed, agglomerates with a capillary structure, porous surfaces and only a low dust content are produced. These are the best prerequisites for good wettability. These products therefore have excellent dispersibility and are soluble in water. They have a low bulk density and their particle size distribution – usually between 0.2 and 2.5 mm – can also be controlled. The interconnected powder particles are homogeneously distributed and improve flowability and reduce electrostatic charging.
A wide range of effects can be achieved via the choice of spray medium, its composition and concentration. Simply changing the viscosity of the spray solution influences the internal structure. With a constant formulation, the product properties are thus changed in a targeted manner. In principle, additional additives can also be introduced via the spray liquid during agglomeration in the fluid bed. In this way, for example, the consistency of sauces or the rehydratability of starch can be improved. Raw materials with fatty components, such as chocolate powder, require an emulsifier for better dispersion.
High dosing accuracy, flowability and uniformity are also required for instant products for beverage vending machines. In particular, a defined bulk density for volumetric metering is important here.
At the Glatt Technology Center in Weimar, we work with you to determine the optimum process conditions for your product in feasibility trials for product development. Various laboratory facilities and comprehensive analytical equipment are available for this purpose. On our pilot plants, we optimize the process and scale it up reliably to a stable and economical production scale. The results from this form the basis for the design and construction as well as the erection of your fluid bed or spouted bed plant, tailored to your requirements. As an alternative to our own process technology, we offer you the outsourcing of your production by means of contract manufacturing at Glatt.
Link to: Spray agglomerating plant-based milk alternatives for optimised product properties
Copyright: ISTMAG –ISTANBUL MAGAZINE GROUP
Link to: Spray agglomerating plant-based milk alternatives for optimised product properties
Glatt technical article: Spray agglomerating plant-based milk alternatives for optimised product properties
Powdery substances often cause problems during dosing, filling and transport because of their high dust content and poor flowability. Low solubilities and dispersing properties also impair the application of the end product. The right particle structure determines the success of your product. Fine powders tend to form lumps when they come into contact with liquids. These can only be dispersed by appropriate stirring technology and high shear forces.
With the help of fluidised bed spray agglomeration, the size distribution and structure of difficult-to-process particles can be specifically adjusted and improved. Instant powders can be precisely dosed, dissolve quickly and without residue, they do not form lumps and do not segregate.
» Author: Dipl.-Ing. Katja Oppermann, Process Engineer, Process Technology Food, Feed & Fine Chemicals, Glatt Ingenieurtechnik GmbH
» originally published in the trade magazine ‘Food & Ingredients Turkey’, issue December/2021, ISTMAG -ISTANBUL MAGAZINE GROUP
Link to: Shaken or Stirred – Agglomeration with fluidized bed technology
Copyright: Contineo Media Pte Ltd
Link to: Shaken or Stirred – Agglomeration with fluidized bed technology
Glatt technical article: Shaken or Stirred – Agglomeration with fluidized bed technology
Whether it’s infant formula, soups or shakes, instant foods are inseparably linked to many areas of life. If powdery substances are to be dissolved or dispersed in hot or cold liquids, then agglomeration is a vital quality improvement process, with fluidized bed technology providing the widest range of optimization possibilities.
High dust content, inadequate bulk density, lack of abrasion resistance or an undesirable color are just some of the challenges manufacturers face when working with dry materials. Coffee, cocoa or instant mashed potatoes, for example, are not only expected to be storage-stable, free-flowing and easy to dose, they should also disperse, dissolve or swell in a lump- and residue-free way. For the optimization of instant properties, fluid bed technology is a proven, highly adaptable and established technology. The experimental development of critical parameters is essential and should be tested in laboratory and pilot-scale plants to get flawless instant quality products ready for market. It should be noted, however, that production parameters cannot be calculated by simply scaling-up experimental data. Master batches provide evidence that the lab-scale can be transferred to a batch-based or continuous production-size process.
» Author: Melanie Guttzeit, Process Engineer, Glatt Ingenieurtechnik GmbH
» published in the trade magazine Asia Food Journal’, September-October/2016 issue, Contineo Media Pte Ltd.
Fluffy, porous, excellently soluble and well flowing granules from powder by spray agglomeration
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Glatt continuous spray agglomeration in the fluid bed,
top spray
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Glatt batch spray agglomeration in the fluidized bed,
top spray
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Further information on this topic and related topics can also be found in the following publications:
Link to: New fluid bed options for solvent-based processes and products requiring Kosher and Halal conditions
Copyright: Glatt
September 2021: New fluid bed options for solvent-based processes and products
Link to: Process Technologies to Optimize Detergent Manufacturing
Copyright: Verlag für chemische Industrie H. Ziolkowsky GmbH
Published article: ‘Process Technologies to Optimize Detergent Manufacturing’. PDF, English
Link to: Hot-melt applications for the food and beverage industry – How to safely stabilize vitamins and probiotics
Copyright: Hoskins & Fall Publishing
Published article: ‘Hot-melt applications for the food and beverage industry – How to safely stabilize vitamins and probiotics’ PDF, English
Link to: Fluidized bed solutions for optimized ingredient production
Copyright: B5 S.r.l.
Published article: ‘Fluidized bed solutions for optimized ingredient production’ PDF, English
Follow a manual added link
Copyright: Glatt
Flyer A4: Glatt Functionalization of Food Ingredients, PDF, English
Copyright: HPCi Media Limited
