Solutions for Your TOUGHEST MIXING Applications in Food
Dispersion of Beer Foam Head Retaining Agents
|Ingredients such as propylene glycol alginate (PGA) may be added to beer to stabilize the foam head and to aid resistance to breakdown of foam in the presence of detergent residues or grease on the glass.|
|PGA is dispersed in water (referred to as “liquor” in the brewing industry) before being added to the beer. A typical dispersion process using conventional mixers would be as follows:• The vessel is charged with water.• The mixer is started.• The alginate is added gradually into the vortex and dispersed into the water.• Mixing continues for up to an hour (depending on batch size) to ensure thorough dispersion.
• The solution is then left to stand for several hours to allow hydration to be completed.
• The mixer is run for a further period to ensure the solution is homogeneous.
• Pasteurization may be carried out to destroy any micro-organisms.
|Dispersion of this type of powder is one of the most difficult of all mixing operations. A number of problems are frequently encountered when using conventional mixers:• PGA tends to agglomerate. Partially hydrated material on the outside of the agglomerate prevents dry particles inside from being exposed to the surrounding liquid and dissolved. Conventional agitators do not produce sufficient shear to break these down.• Long mixing times are required to obtain the required dispersion/solution.• Powder has to be added under controlled (labor intensive) conditions to preventlump formation and scumline on the vessel.
• Once viscosity increase or gelling has started to occur, agitation of the solution and therefore dispersion of powder becomes increasingly difficult.
• Aeration must be avoided to prevent foaming, as owing to the nature of the product, the foam is difficult to disperse.
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