Dispersion
Prevent lumping by mixing with dry ingredients first. Blend with sugar 1:4 for dairy. Use vortex/funnel for direct liquid addition.
Hydration
Begins at 25�C (~60% solubility). Full hydration: 85�86�C for 10 min. HTST dairy: 80�C for 20�30 seconds sufficient.
Mixing Speed
Batch: 100�200 rpm. Continuous: >1,000 rpm. Stir stabilizer 5 min for proper hydration before continuing process.
Dairy Sequence
(1) Mix stabilizer with dry solids. (2) Add after SNF. (3) 15 min agitation for protein hydration. (4) 5 min stir before continuing. Prevents sugar competing for water.
Shear Resistance
Resists breakdown during high shear � maintains performance through homogenization and high-pressure pumping. Important advantage over competing gums.