Low dust ingredients

Monday, 17 January, 2005 | Supplied by: http://www.danisco.com/



Danisco has developed a low-dust powder technology for food manufacturers with an eye for a top factory environment. Capa-ble of reducing up to 98% of the dust from dry-blended ingredi-ents, the technology lies behind Danisco's range of low-dust ingredients.

The technology is applicable in all kinds of food production. The primary target will be powders for dairy, ice-cream, soups and sauces, bakery and meat production.

Dust has long been the bane of food production, where a number of the ingredients used are in powder form. Inhalation by factory workers can give health problems, while dust on the floor leads to hazardous, slippery surfaces. Cross-contamination, caused by dust from raw materials getting into finished products, is another problem manufacturers are keen to avoid.

Besides creating a better working environment, the low-dust technology claims an average increase of capacity of approximately 20%. Also, manufacturers will experience less product loss.

Danisco has, for some years, supplied dust-free encapsulated ingredients, in which stabilisers are encapsulated by emulsifiers. The new range marks the first time dry-blended ingredients have been produced using low-dust technology.

The low-dust technology is also suitable for many tailor-made ingredient blends.

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