Case Study

Caes Study: Soft Drinks Dispersion Of Gums

Source: A&B Process Systems

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•Case Study: Soft Drinks Dispersion Of Gum

Thickening agents (e.g. xanthan gum and pectin) and stabilisers (e.g. CMC and gums such as guar and arabic) are often used in the formulations of soft drinks.

The problem
Conventional mixing of these powders can result in a number of problems:

  • Slow to hydrate, often requiring a heating process
  • Agglomeration of hard-to-wet powders that are difficult to disperse
  • Hydroscopic properties of some gums can lead to entrainment difficulties and bridging problems
  • Insufficiently hydrated powder can build up on vessel walls
  • Increasing viscosity can degrade mixing performance
  • Incomplete hydration reduces yield

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•Case Study: Soft Drinks Dispersion Of Gum