Balchem Agglomeration Technology
One of the biggest challenges in the food industry is creating a powder that dissolves quickly and evenly in liquids.
We’ve all experienced drink mixes or powdered batters that clump up and swirl around for what seems like forever until they finally begin to dissolve. When you’re applying these powders to food production, you need a substance that will dissolve instantly.
Luckily there’s an easy fix to this complicated problem! The answer is our agglomeration technology. This process enhances solubility and creates a high-performance powder product.
What is Agglomeration?
Fluid Bed Batch Agglomeration connects multiple particles together with bridges that allow water to flow between particles. Agglomeration affords increased particle size and porosity to powders resulting in improved dispersion and dissolution with reduced compaction. Diverse fluid binding mixtures allow for function and co-processing solutions, while closely defined particles solve unique application requirements.
In other words, the process of agglomeration improves powders by increasing particle sizes which results in a powder product that is much more soluble. This drastically improves the quality of beverage bases, protein, fats or other powders.
Features and Benefits of Agglomeration
Experience the exceptional convenience that our agglomeration technology provides. When working with us you will find our unparalleled processes will save you time and money. Formulation and process development are combined to maximize efficiencies and performance.
Our manufacturing capabilities include:
- State-of-the-art agglomeration technology with blending, milling and particle sizing
- Segregated packaging space including bags and bulk totes
- Multiple complementary processing steps allow for delicate particle size control
- Overs and Raw Material Mills
- Environmental controls
- Segregated blending & packaging
We have a deep understanding of particle science and technology and can act as a collaborative extension of your research and development team. Our experts in the field of agglomeration technology and particle analysis develop customized processes and products to fit our customers’ needs. Our laboratories are equipped for detailed particle and performance analysis, including:
- Particle size & porosity
- Surface area, charge, and composition
- Emulsion stability
- Dispersion and dissolution
Convenience, single-serve and sports nutrition continue to drive the need for efficient and technically advanced agglomeration capacity.
Some of the food systems or single ingredients that can be agglomerated include:
- Single Serve Systems Applications: K-cups, stick packs, pods/disks, and pouches.
- Multi-Serve Systems Applications: Canisters and bag/bag-in-box for food service dispensers.
- Bulk Ingredient Applications: Proteins, hydrocolloids, starches, and carbohydrates.
We utilize Continuous-Batch Agglomeration Technology, to make ingredients or finished food products less dense, more free-flowing, and dispersible in liquids. Batch agglomeration creates a uniform particle size and distribution which reduces dustiness and improves mouth feel. Batch agglomeration caters to small volumes, as well as, truck load quantities.
Fluid bed agglomeration also allows for inclusion of other ingredients (liquid or solid), such as flavors, colors or nutrients to provide value-added features for the finished product.
Types of powder that can be agglomerated:
- Protein Isolates & Concentrates
- Organic Powders
- Hot & Cold Beverage Mixes
- Egg Whites
- Hydrocolloid Gums
- Sports/Nutritional Beverages Mixes
We have the ability to create custom solutions for a variety of different markets. If you’re not sure what type of agglomeration solution is right for you, we’d be more than happy to assist you.