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High shear mixing in ketchup and mayonnaise production
date:Dec 23, 2022
do not produce the shear necessary to disperse them, leaving them undiluted in the mix.

Another common problem can be encountered when thickening agents such as pectin or starch (including modified starches) are used to obtain the required viscosity in the finished ketchup. These ingredients cause problems for conventional mixers as they cannot easily disperse or hydrate them. This is because the thickening agents tend to form agglomerates when added to liquids; once these have formed the agita

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