Dispersion of Starch

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A series of videos produced by Silverson Machines showing you how to get the best results from key ingredients in the food, pharmaceutical, chemical and cosmetics industries.

Dispersion of Starch
Dispersion of Starch

There are many different grades and types of starch. Starch is used as a thickening, stabilising and binding agent in many food products and other industries such as pharmaceutical tablets and chemicals such as adhesives. Unmodified starches generally don’t increase in viscosity until heated and can be dispersed without difficulty. However, “pregelatinised” starches increase in viscosity as soon as they are added to water. Agglomerates will form making it difficult for conventional agitators to disperse the starch efficiently as they cannot break these down. A high shear mixer can rapidly incorporate pregelatinised starch powder and hydrate it without forming agglomerates, all in a fraction of the time taken by conventional agitators. For small volumes Silverson recommends a high shear Batch mixer for rapid powder incorporating and an agglomerate-free dispersion. For large scale production, the Silverson Flashmix offers a fast, clean and efficient means of dispersing starch. To learn more about dispersing starch or for more information, please visit: http://www.silverson.co.uk/en/resource-library/application-reports/dispersion-of-starch-uk