Shaken or stirred - Agglomeration with fluidized bed technology

Whether it’s infant formula, soups or shakes, instant foods are inseparably linked to many areas of life. If powdery substances are to be dissolved or dispersed in hot or cold liquids, then agglomeration is a vital quality improvement process, with fluidized bed technology providing the widest range of optimization possibilities.
High dust content, inadequate bulk density, lack of abrasion resistance or an undesirable color are just some of the challenges manufacturers face when working with dry materials. Coffee, cocoa or instant mashed potatoes, for example, are not only expected to be storage-stable, free-flowing and easy to dose, they should also disperse, dissolve or swell in a lump- and residue-free way. Quick to prepare, tasty and the right mouthfeel, not to mention price, are all decisive factors in the market success of instant products, which consumers take for granted.