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|Packaging Size||50 Kg|
|Country of Origin||Made in India|
When mixing xanthan gum with water using high shear mixers, several challenges may be encountered, but these challenges can be overcome with Wahal high shear mixer. Here are some common challenges and strategies for addressing them:
Clumping and agglomeration:
- Solution: To prevent clumping, disperse the xanthan gum slowly into the water while the mixer is running. Gradually add the xanthan gum powder or pre-hydrated xanthan gum to the water, rather than dumping it in all at once.
- Challenge: Excessive shear force can break down the xanthan gum structure and reduce its thickening properties.
- Solution: Wahal high shear mixers come with adjustable speed and shear settings. Start with lower shear settings and gradually increase as needed to avoid over-shearing. Monitor the mixture's viscosity and texture to achieve the desired consistency without over-processing.
- Challenge: High shear mixing can introduce air into the mixture, potentially causing unwanted foaming.
- Solution: Wahal Minimizes air incorporation by using a mixer with proper blade design and positioning. Additionally, consider deaerating the water before adding the xanthan gum, and use a controlled and gentle mixing approach.
- Challenge: Xanthan gum can be sensitive to temperature, and excessive heat can reduce its thickening ability.
- Solution: Wahal mixers Monitor and control the temperature during mixing.
Consistency and uniformity:
- Challenge: Achieving consistent mixing and preventing the formation of lumps or uneven dispersion.
- Solution: Ensure that the xanthan gum is added gradually and evenly dispersed. Proper mixer design and operation, such as the use of a good impeller, can help maintain consistency.
- Challenge: It may be necessary to adjust the viscosity of the xanthan gum solution.
- Solution: You can fine-tune the viscosity by adding more xanthan gum or adjusting the mixing time and shear force. Regular viscosity measurements and testing can help achieve the desired texture.