Production of foamed Praline filling without emulsifiers.
The dynamically enhanced membrane foaming system MT-MM has the advantage of be able to apply shear stresses decoupled from the throughput. The shear stress can be controlled by the rotational speed of the inner cylinder. The membrane itself is static, which the inner surface bubbles are formed and detached from the wall. This new technology creates a new field of stable and creamy fat foams without the addition of any emulsifiers or stabilizers. It is a continuous process with a low energy requirement, ideal for heat-sensitive materials like fillings of pralines.
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