Crystallization & Aeration

Applications


Fats & Oils | Ice creams | Dairy & Soy
CRA Crystallization & Aeration

Controlling and developing texture

Crystallization and aeration are used to structure and add texture to products such as dairy items and margarine, as well as a range of low-calorie and low-fat products. These processes, which must be undertaken at specific temperatures, can directly affect the texture, mouthfeel and taste experience of the end consumer.

Studying a product’s sensory characteristics demands the systematic evaluation of all process variables and ingredients. This requires panel tests to be performed concurrently to formulation. However, the use of production plants is rarely feasible during these evaluation stages.

OMVE’s crystallization and aeration equipment make it possible to isolate and control all variables, including temperature, shear, kneading and overrun, allowing you to replicate your existing processes and develop new products. The capacity range of our crystallization and aeration equipment is 10L to 50L/h.

Small-scale process plants

Looking for a single, comprehensive processing solution for ingredients, yogurts, still and soft drinks, margarine or other liquid products? You’ve come to the right place.

Process plant

Why OMVE

  • Since 1993, we have specialized in supplying manufacturing R&D and pilot-plant equipment.
  • OMVE is a preferred supplier to leading multinationals worldwide.
  • OMVE systems are designed and manufactured according to the highest industry standards.
  • OMVE systems come with a two-year warranty.
  • OMVE systems carry CE certification.
  • OMVE offers the most comprehensive service available on the market.

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