#Product Trends
Precision mixers for Instant Food
In nearly every household today there are Instant Food. They have a long shelf life, can be stored in a space-saving manner without cooling, are very tasty and quick to prepare.
The principle has always been that food should not only taste good, but should also be conveniently available. Today, instant foods are offered as hot or cold meals. Instant food is of higher quality the more nutritious it is and the more natural it tastes. Preparation must be simple, ideally with a "success guarantee." In addition, the longer an instant food can be stored without loss of quality, the more interesting it is - ideally regardless of ambient temperatures in winter and summer and in a wide variety of climates. Instant food is a long-term food! The crucial point is the long-term stability / minimum shelf life of the instant food.
This requires effective preservation methods.
Dry food mixtures can have outstanding instant properties and they can taste extraordinarily good. With regard to long life, particularly high importance is attached to the dry mixing process. It must be gentle to the ingredients and take place preferably without any oxygen, and, if possible, it should happen immediately before the filling and sealing process.
The method of mixing influences taste, granulometry, visual appearance and also mouthfeel.
In the amixon® precision mixer, the user can homogenize extremely gently (minimum energy input) or deagglomerate intensively (with high energy input). Often both methods have to take place one after the other. This is also called multistep method. a) Dextrose, maltodextrin, salts, spices, starch, oleoresins, fats, oils, flavors are intensively mixed. Whirlers, choppers, cutting rotors or HighShear blades are also used. After a few minutes, the mixer stops. Sight spices, freeze-dried dill tips, onion rings, pieces of peppers and cauliflower, leafy vegetables, noodles, etc. are added. Now the blender starts again but only for 30 seconds. (avoidance of shear crystallization). With a slow rotation frequency, a gentle "under-lifting" takes place. Then an ideal mixing quality is achieved. All coarse constituents are retained. The mix is not warmer than before. The mix is discharged free of segregation. Filling takes place in bags, pouches, cans, jars.
