| Sample |
PSI |
Passes |
Results |
| Peanut Butter |
3000 |
3 |
Heated sample to 85-90F. Particle size reduced from 5-50µ to a good distribution at 20µ. Smooth creamy product resulted. |
| Non-dairy chocolate base |
5000 |
1-3 |
Heated sample to 125-150F. Sample did not separate on standing. Sample was also noticeably thicker. Desired stability and viscosity achieved. |
Non-fat ice cream
Proprietary formulation |
18200 |
1 |
Particle size data:
-Start: 0.42µ +/- 47%
-1 pass: 0.23µ +/- 27%
Mouthfeel was noticeable smoother and creamier. |
| Starch powder in water |
7000 |
1 |
Material started as grainy dispersion and became smooth and semi-translucent after one pass. Marked viscosity increase from starting mat'l being like a thin batter and the processed mat'l similar to toothpaste in consistency. |
| Orange oil in gum arabic for spray drying |
11000 |
1 |
Starting particle size: 3.87µ Processed particle size: 0.90µ 100% retention of feed oil as opposed to 95% retention for all other competitive equipment. Smaller particles yielded dried powders w/less extractable surface oil. Increase stability. |
| Ketchup |
2000 |
1 |
Improved tomato cell rupture resulted in smoother, more homogenous ketchup. Small, experimental batches for R&D work are now possible. |
Processors
