• Jelly
• Pectin
• Alginates
• Protein drinks
• Native starches
• Polysaccharides
• Salad sauces & dressings
• Mustard or mustard sauces
• Processing of vegetable oils

Jelly is something popular to spread on one's bread, but is also used as additive to yoghurt, skimmed milk and so on. The jelly mainly consists of the respective fruit juice, which is thickened, i.e. gelled with the aid of preserving sugar with a certain content of pectin and citric acid. If necessary colorants or flavour enhancers etc. are added during cooking of the jelly.

1. In order to solve the sugar and for quick wetting and thus avoiding pectin agglomerates it is necessary to mix the components quickly under controlled shear stress. The IKA® mixing and dispersing machine type CMS 2000 is the perfect machine to meet these requirements.
2. The necessary quantity of fruit juice is in the cooking vessel, first at ambient temperature in order to avoid a too early thickening. The solids quantities corresponding to the recipe are fed to the CMS 2000 via a funnel. The CMS is sucking the solids and solves resp. disperses them in the fruit juice, free of agglomerations. It has to be taken care that the sugar is solved in approx. the same time period that is needed for thickening due to the pectin. For this purpose the product is cooked and preservatives, colorants and flavour enhancers may be added.
   

1. Due to their fine particle size (fine powder) hydrocolloids tend to agglomerate and, in connection with humidity, to form lumps. Therefore a quick wetting and homogeneous repartition is of great importance. It is known that heat accelerates the swelling behaviour, i.e. the increase of viscosity. It is therefore recommendable to mix the phases homogeneously at low temperature and within short time.
2. For the batch process the IKA® ULTRA-TURRAX® UTC is the ideal machine.

1. When contacting water, pectin tends to form lumps that are very difficult to solve again. Therefore wetting should be made as quickly as possible while dispersing at the same time, so that lumps cannot form. The best machine for this purpose is the inline mixing and homogenizing machine type IKA® MHD 2000/.., which at the same time mixes, disperses and homogenizes water and pectin in defined quantities.
2. In case of high concentrations up to approx. 8% solids it results in a nearly plastic, but already homogeneous mixture, which may subsequently be diluted again in a buffer vessel.
   
   The moisture expansion also takes place in this vessel under medium stirring.

1. Due to their fine particle size (fine powder) hydrocolloids tend to agglomerate and, in connection with humidity, to form lumps. Therefore a quick wetting and homogeneous repartition is of great importance. It is known that heat accelerates the swelling behaviour, i.e. the increase of viscosity. It is therefore recommendable to mix the phases homogeneously at low temperature and within short time.
   
2. For the inline process the IKA® inline powder wetting and dispersing machine CMS 2000 is the ideal machine.
   
3. For continuous processes and very high concentrations we recommend to use the IKA® mixing and dispersing machine MHD 2000.

1. Due to their fine particle size (fine powder) hydrocolloids tend to agglomerate and, in connection with humidity, to form lumps. Therefore a quick wetting and homogeneous repartition is of great importance. It is known that heat accelerates the swelling behaviour, i.e. the increase of viscosity. It is therefore recommendable to mix the phases homogeneously at low temperature and within short time.
2. For the batch process the IKA® ULTRA-TURRAX® UTC is the ideal machine.

Milk drinks enriched with proteins are serving for increase of physical power, mainly in the fields of strength events, body building and stamina training. Since proteins cannot be stored in the body, they have to be supplied via food. Otherwise the body's own protein is consumed, which may have negative effects on condition, stamina and fitness.

Beside the fat and the carbohydrates proteins belong to the main nutrients. They are supplying the basic elements - the amino acids - for antibodies, enzymes and hormones. They also play an important role as messengers and for muscles, skin and hair. Proteins play an important role for anabolic processes like building of peptides and endogenic proteins, but also for catabolic processes, since they are taken as additional direct energy source in case of long lasting physical stress. Excess protein is used by the body for energy production.

Typical ingredients of protein drinks are:
skimmed milk, water, lactic protein, sugar, flavours (banana, strawberry, vanilla, chocolate) and stabilisers.rocess the IKA® ULTRA-TURRAX® UTC is the ideal machine.

1. Milk drinks for sportsmen are ideally produced in a batch enrichment process. The liquid ingredients like skimmed milk and water are supplied in a container. The powdery ingredients are dispersed into the liquid flow by means of a powder incorporation dispersing machine. This avoids agglomerations and the solving process is accelerated.
2. The solids are fed into the powder incorporation machine via a funnel. Special funnel geometries help avoiding a so-called "creation of chimneys" in the dosing vessel. This minimises the introduction of air to the quantity enclosed in the powder, which avoids a building of foam. After the complete incorporation of the solids the final product can additionally be circulated in the machine for further homogenisation. Depending on the recipe resp. the product viscosity a pump may be connected to the powder incorporation machine for support of the flow. The material in the vessel may additionally be mixed by means of a stirrer. After the mixing process itself, the protein drink is sterilised and bottled.

1. Due to their fine particle size (fine powder) hydrocolloids tend to agglomerate and, in connection with humidity, to form lumps. Therefore a quick wetting and homogeneous repartition is of great importance. It is known that heat accelerates the swelling behaviour, i.e. the increase of viscosity. It is therefore recommendable to mix the phases homogeneously at low temperature and within short time.
2. For the inline process the IKA® inline powder wetting and dispersing machine CMS 2000 is the ideal machine.
3. For continuous processes and very high concentrations we recommend to use the IKA® mixing and dispersing machine MHD.

1. Due to their fine particle size (fine powder) hydrocolloids tend to agglomerate and, in connection with humidity, to form lumps. Therefore a quick wetting and homogeneous repartition is of great importance. It is known that heat accelerates the swelling behaviour, i.e. the increase of viscosity. It is therefore recommendable to mix the phases homogeneously at low temperature and within short time.
2. For the batch process the IKA® ULTRA-TURRAX® UTC is the ideal machine.

1. Due to their fine particle size (fine powder) hydrocolloids tend to agglomerate and, in connection with humidity, to form lumps. Therefore a quick wetting and homogeneous repartition is of great importance. It is known that heat accelerates the swelling behaviour, i.e. the increase of viscosity. It is therefore recommendable to mix the phases homogeneously at low temperature and within short time.
2. For the inline process the IKA® inline powder wetting and dispersing machine CMS 2000 is the ideal machine.
3. For continuous processes and very high concentrations we recommend to use the IKA® mixing and dispersing machine MHD 2000

1. Due to their fine particle size (fine powder) hydrocolloids tend to agglomerate and, in connection with humidity, to form lumps. Therefore a quick wetting and homogeneous repartition is of great importance. It is known that heat accelerates the swelling behaviour, i.e. the increase of viscosity. It is therefore recommendable to mix the phases homogeneously at low temperature and within short time.
2. For the batch process the IKA® ULTRA-TURRAX® UTC is the ideal machine.
   

1. First salt, colorants, preservatives, spices, etc. are dispersed into the continuous phase, i.e. water with vinegar. Preferably high shear dispersing machines of type IKA® ULTRA-TURRAX® UTL 2000 or DBI 2000 are used for this purpose.
2. Adding the disperse phase, i.e. oil and a suitable emulsifier, results in an emulsion. For further stabilisation and thickening stabilisers like e.g. guar gum, pectin or xanthane may be used. Often so-called "visible" spices are added at the end of the emulsifying process.

Mustard is one of the most frequent spices for meat and sausages. The raw material are the seeds of the mustard plant, which are very small, hard balls which have to be ground to powder before they can be processed.

Mustard sauces serve for flavour improvement or adaptation. Therefore they are produced acc. to the most different recipes.

The main ingredients are:

• Water, saltwater and vinegar as liquid components
• Ground mustard, thickener (e.g. xanthan or guar gum), further spices and maybe sugar as solid ingredients.
  

1. Giving the liquid components acc. to recipe into a mixing vessel
2. The solids - in most cases starting with the mustard powder - are directly dosed into the DBI 2000/.. via a funnel and intensively mixed and dispersed in a circulating process. Care has to be taken regarding the viscosity and the speed may have to be adjusted.
   

1. Degumming
art of the phosphatides in the raw oil are hydrogenizable with water and can thus easily be separated. The remaining non-hydrogenizable phosphatides can be separated by adding acid.
The untreated oil is heated up to 60°C - 70°C and thoroughly mixed with up to 1% of phosphoric acid. The acid is reacting with the phosphatides, thus enabling a settlement of the water. The phosphatides can then be separated by filtration or centrifuging. This results in a "degummed" oil and gum resin, from which, under certain conditions, lecithin can be produced. For a thorough mixing of acid and oil the IKA ®-dispersing machine type DISPAX-REACTOR ® DR 2000 proved to be very suitable.