MIXING EQUIPMENT


I


f your mixing process involved incorporating powdered ingredients, be that starches, hydrocolloids, proteins or cocoa, you will know how difficult it can be to get the mixing right. Silverson Machine has helped thousands of customers improve their powder/liquid mixing by utilising high shear technology. Time and time again the company sees same common mixing frustrations when it comes to powder/liquid mixing, these include:


Poor powder incorporation resulting in agglomeration or “fish eyes” in the mix


Long processing times affecting productivity and efficiency


Difficultly processing high-viscosity formulations due to poor flow and limited shear


Inadequate particle size reduction impacting texture, stability, or finished product performance


Scale up inconsistencies between laboratory and production scale models


Losing expensive raw materials during filtration processes, commonly due to agglomerates remaining in the mixture


So, what is it that makes powder/liquid mixing such a difficult application and why do powder problems persist? Some of the issues stem from the type of powder, for example, some powders are hydrophobic and resist wetting – making hydration difficult. On the other hand, hydrophilic powders can cause issues too. They readily absorb water which can lead to rapid swelling, clumping or gel formation that hinders uniform dispersion. Other problems can be exacerbated by the mixing equipment being incorrect or


44 Summer 2026 UKManufacturing


THE KEY TO SMOOTH POWDER INCORPORATION How high shear


mixers can help to fully hydrate powders in minutes and eliminate agglomerates.


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