Transcription of Granular Cold Water Swelling Starches: Design of New ...
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Granular Cold Water Swelling Starches: Design of New ...
Granular Cold Water Swelling Starches: Design of New Functionalities in Foods Dr. S. Debon & Dr. B. Kettlitz, Global Food Research, CARGILL. Vilvoorde, Belgium Confidential. This document contains trade secret information. Disclosure, use or reproduction out-side Cargill and inside Cargill, to or by those employees who do not have a need to know, is prohibited except as authorized by Cargill in writing. (Copyright Cargill Incorporated 2005. all rights reserved.). Content Production of GCWSS. Powder properties Dispersion & Hydration Swelling & Volume Occupancy Rheological properties Food Applications New Generation of GCWSS. Slide: 2. Production of GCWSS. Wide Body Spray-Dryer Spray-Cooking in a High Pressure Nozzle Assembly (the Cooking Chamber). Feeding of starch Slurry and Steam Atomisation of starch Slurry in Steam Ejection of the Cooked starch through a Venting Aperture Controlled Agglomeration Cargill produces 2 grades: C*HiForm (fine grade).
Slide: 3 Production of GCWSS Wide Body Spray-Dryer Spray-Cooking in a High Pressure Nozzle Assembly (the Cooking Chamber) Feeding of Starch Slurry and Steam
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