Can I homogenise with Steam Infusion?
The unique geometry of the Steam Infusion Vaction Pump allows manufacturers to process a wide variety of products. By varying the steam pressure and flow rate through the pump, the processing conditions change, from gentle cooking to intense mixing and pumping with a homogenising effect. This leads manufacturers to ask the question, does this mean I no longer need a homogeniser? Here we explore what Steam Infusion can achieve and how we can optimise your products.
First up a clarification. Steam Infusion is not a homogeniser but it does create a ‘homogenising effect’ when used at higher pressures. In the high-speed controllable mixing environment that Steam Infusion creates, the technology can break down fat globules in an aqueous solution, delivering a smooth product, but not to the same size or level of uniformity as a high-pressure homogeniser would achieve.
Within the Steam Infusion mixing chamber, shear is applied to the product thanks to to the entry of the steam at high velocity through the unique geometry of the Vaction Pump and the subsequent dissipation of this kinetic energy. This has the effect of breaking down fat globules, for example, creating an effect similar to homogenisation. For some products, this effect is enough to create the desired consistency, thus negating the need for an homogeniser. For other products, this wouldn’t be sufficient so a single or multi-stage homogeniser operating at pressures of 1,500barg (21,755 psig) to 2,000barg (29,007 psig) may be required to produce a much finer particle size.
When using particular ingredients, the Steam Infusion’s homogenising effect can help to produce fat mimetics, delivering a creamier mouthfeel with a healthier formulation. Although the process works best with starch (modified and natural included), fat mimetics can also be produced when using grains such as oats, barley, einkorn and spelt or added flour. This enables you to reduce so-called undesirable ingredients such as fat in dairy-based products by up to 20% without compromising on the creamy texture loved by consumers and delivering better front-of-pack messaging to appeal to health-conscious consumers.
Our dedicated Development Chef can help optimise your recipes and train your staff to ensure your products have the right consistency and make the most of any fat reduction that can be achieved. Our test centre in the UK can be used to test out your recipes or you can trial your products at your own facility with a demo Pump.