Can I process particulates using Steam Infusion?
'Chunky' products are a great way to stand out on the shelf, but not every processing technology can handle the chunks, resulting in anything from blocked pipes to damaged particulates. However, with Steam Infusion, you can heat products with particulates up to 20mm (0.79 in), from meat to vegetables and fruit while maintaining the integrity. Whether you’re looking to add more resilient ingredients such as diced potato or carrot or more delicate additions such as button mushrooms, aubergines (eggplant) or strawberries, Steam Infusion can process them all, delivering a final product that consumers will love.
Protect your particulates
The Steam Infusion Vaction™ Pump has an unrestricted 47mm (1.85 in) bore which allows particulates up to 20mm (0.79 in) to pass straight through unhindered. Thanks to the unique geometry of the Pump, a steam vacuum is created during operation, which acts as a pump and a homogeniser to the liquid part of the product but allows the larger particles to pass through undamaged; delivering an end product that more closely matches the vision of your NPD team in the development kitchen.
Steam Infusion is an entirely controllable technology, with different operating modes to vary the effects so it can adapt to the needs of the application. This allows you to alter the degree of shear to account for more delicate particulates such as peppers or sliced mushrooms to prevent them from disintegrating during processing. Our Development Chefs can also review your recipe and process, optimising the time of addition to ensure perfect particulate integrity, creating a consistent finished product.
Transformational technology
Damage from the agitator is a common problem when using many processing technologies, as the mechanical parts break down the ingredients. However, the mixing properties of Steam Infusion create extra movement which negates the need for an agitator, preventing any additional breakdown of the particulates and causing far less damage than conventional cooking.
Particulate integrity is further guaranteed by the reduced cooking time when using Steam Infusion. Traditional cooking, such as using a steam-jacketed vessel, results in long processing times, causing particulates to degrade in terms of form, colour and nutritional value. However, with Steam Infusion, quick cook times ensure the particulates maintain their integrity. What’s more, Steam Infusion can help to achieve the home-made flavours that consumers love, while maintaining the nutritional value of the ingredients. Colour is also better preserved, delivering a fresh and vibrant end product.
Should you require particulates to be broken down, for example when producing fruit pulps or purees, we can advise you on the best Steam Infusion operating parameters to accomplish the required textures and results.