Gums and starches define texture and stability. They often take a long time to prepare. With the right inline dispersing technology, you accelerate hydration dramatically. In many processes we see total process time cut in half while end quality improves. No extra additives. No extra handling. You keep the line moving and run more batches per day.
The challenge: dusty, lumping powders
Hydrocolloids such as xanthan gum, guar, CMC, pectin, alginate and various starches are tricky to handle. They dust easily. They float on the surface. They form lumps that stick to the wall and agitator. Once trapped, particles dissolve slowly. Mixing time increases, energy use rises and screening steps may be needed. The main loss of time comes from poor wetting. Particles agglomerate as soon as they see water.
The solution: induce and disperse powder inline at the source
With the right inline setup, liquid is drawn in and powders are induced simultaneously under high vacuum. Powder and liquid meet in an intensive zone. There the particles are fully wetted on first contact.
The result is wetting at particle level. Lumps do not get a chance. Viscosity builds as intended. You work in a closed recirculation loop. In very short time this yields a stable, high-quality dispersion.
What this delivers
- Hydration time for gums, starches, etc. is halved in many formulations
- Lower dosage is possible thanks to better particle wetting and full functionality
- Less rework; a clean process without dust and without air entrainment
How the process works
The inline powder induction units from Rmixx draw powders from a bag, funnel, hopper, big bag or silo. The induction rate is self-regulating; if powder feed slows due to friction or bridging, vacuum rises and the mass loosens again. No separate vacuum pump is needed. The unit doses straight into the (final) batch; high-concentration premixes are often unnecessary.
After induction, the powder feed is closed and the system is often recirculated briefly. Remaining micro-agglomerates then disappear. The machine is CIP-capable, built to EHEDG guidelines and can be cleaned without disassembly. It is insensitive to tank fill level. High viscosities are not a problem.
Want to know what this approach can do for you? Explore our mixing and dispersing equipment.
Real-world examples
- Yogurt or drinking dairy with modified starch: complete wetting gives a smooth mouthfeel and a stable finished product. You can shorten recirculation time and avoid filtration.
- Sauces and dressings: xanthan gum, guar or CMC without lump formation. Plate heat exchangers stay free of deposits. The line needs fewer cleaning stops.
- Jam and gel with pectin: dosing remains tight and you reach the target gel strength faster.
Quality and cost in balance
Inducing powders inline shortens this critical process step. Hydration of gums and starches becomes faster and more complete. As a result, you can often use fewer auxiliaries while maintaining texture and stability. There is less variation between batches. And you save energy because mixing and heating times are shorter. The line stays clean because there is less dust and no crusted, fouled tank wall.
New to dispersing? Read our short explainer on the benefits of inline powder induction.
What halving hydration time delivers
The gains are lead time and predictability. Less waiting tightens planning. Customer orders ship faster. Operators have less manual work and less cleaning. Machines deliver more uptime. Quality becomes more consistent because air entrainment and lumps are avoided. Raw material savings are also possible through better deagglomeration and activation. Costs drop without compromising texture or taste.
Implementation
We often start with a formulation and a viscosity profile. Together we set the direction, review layout options and ergonomics. Then we can work out a proposal or plan a test straight away. The impact on hydration time, dosage and taste becomes clear immediately.
The machine can be integrated into existing setups. Control can be stand-alone or via a central system. CIP and validation in food or pharma are familiar terrain. RS Contracting delivers, installs and supports processes until the line runs as intended.
Ready for the next step
Do you want to halve the hydration time of gums and starches and bring stability to the process at the same time? Contact RS Contracting at +31 524 522 722 or email [email protected]. Prefer a form? Visit our contact page.
