Monthly Archives: January 2016

Producing lump free mixing with pectins and xanthan gums.

A problem that we hear frequently is the difficulty in producing a pre mix or slurry of pectin or xanthan gum which is often added into food products as a thickener without effecting or compromising Flavours during a cooking process.

  
1. Pectin is a vegetable gum and food thickener that is used to make gel. In human digestion, pectin goes through the small intestine more or less intact. Pectin is thus a soluble dietary fiber. The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. Pectin does not add any flavor to a dishes but it does work extremely well as a thickening agent.

2. Xanthan gum is a long chain polysaccharide composed of the sugars glucose, mannose, and glucuronic acid. The backbone is similar to cellulose, with added sidechains of trisacharides (three sugars in a chain). One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.

Inox have proven and successfully supplied food processors with a most effective solution to this issue with our own powder/liquid mixing equipnent known as the INOX Instantiser.

Inox Instantiser xanthan gum YouTube video demonstrating the effective mixing action.

instantiser x 3
Download our brochures here for our 2 x designs available:

INOX inline drive Instantiser 

INOX side drive Instantiser for lower loading ergonomic design

Vacuum cooking advantages for jam manufacturing

TWO METHODS OF MAKING JAM   

Jam is manufactured by either the open-kettle or the vacuum-kettle process. 

In general, because of lower processing temperatures, jams made by the vacuum process have better color and flavor than those made in an open kettle. 

Advantages of the Vacuum Process

1. Short, low-temperature boil preserves color, flavor and wholeness of fruit pieces. 

2. There is less inversion of sugar than when jam is boiled at atmospheric pressure and temperature. 

3. Overheating is avoided, since size of batch is not influenced by temperature and time it takes for steam bubbles to pass through the batch. 

4. Larger batches can be processed than with the open-kettle method. 
5. Sugar penetration to the center of the fruit is better and easier. 
6. Less manual labor is involved. 
7. Ester recovery can be practical. 

8. Product aeration which settles after filling and can be removed to ensure consistent, accurate filling levels.

Download our vacuum cooking system brochure – click here 

 

INOX 2015 YEARBOOK

 

It is with pleasure that we share with you some of our moments from 2015, and to wish everyone a joyful and prosperous 2016 year ahead.

Our yearbook showcases some of the engineering projects we have undertaken during the year, our business developments and marketing objectives to┬áinform and remind our industry of the technical expertise and abilities of INOX – Australia.

We hope you enjoy our 2015 yearbook and gain further insight into our company and our passion for quality engineering and excellence in the food processing industry.

Link to INOX 2015 YEARBOOK (PDF)

INOX-2015-YEARBOOK