Starch in modified form is used in the technical field as well as in the food industry for different applications. Why customers want modify the starch? Because it can carry out desired product characteristics. The processes are based on specific combination of liquid or solid reacting temperature, reacting time and pressure or vacuum if applicable. The activities in the field of starch modification comprise following applications:
– Dry cationization
– Carboxymethylation
– Fermentation
– Dextrination
Above mixer type is applied in the field of mixing of powdery formulation ingredients by adding liquids. Most process will be happen under vacuum condition. An essential pre-condition for total reaction is the prevention of temperature gradients and this is guaranteed by the extreme particle mobility inside the mixer. Heat is introduced by contact between the individual product particles and the heated wall of the mixer.
