Ketchup,mayonnaise,salad dressing,custard,non-dairy creamer,coconut cream etc. are much important for our life which take better taste of foods.
Due to semi-solid status, sauce is not easy to handle during process, especially during sterilization.
CCP Of Quality:
Oranoleptic index: color,viscosity,flavor
Physicochemical index: fat,protein,PH,salinity,acidity,denseness,density,brix
Microbiology index: process design,SOP,online quality control,microbiological detection
Storage&transporation: temperature,humidity,light etc.
Quality defect analysis:
Products seperate: emulsifying process not good, emulsifying structure not stable
Color change: too much oxygen involved in, fat oxidized
Taste: emulsifying not enough, incorrect thickener, low oil content
Unpleasant smell: overcooked,untreated metal ion
Microbiology out of limit: formula or processing defect, disabled microbiology control
Poor bake performance: formula defects, incorrect emulsifier and thickener
Our Vacuum mixer could used for pre-mixing tank which equipped bottom high shear mixer and agitator to get fully emulsified and homogenized sauce, dead corner free, no air bubble in final products.
All processing could be controlled automatically.
Scraper heat exchange used for sterilization and cooling after that, 100% sterilization guarantee to ensure products taste and shelf life.