A dairy producer manufacturing flavoured milk-mix drinks such as chocolate, vanilla, and strawberry required reliable dissolution of carrageenan contained within a dry compound blend. Carrageenan functions as a stabiliser to prevent separation of particles and maintain consistent product structure.
The existing production method required dissolving the compound in hot milk at approximately 50 °C before further heating to around 105 °C. This created process dependency on elevated temperatures during the initial mixing stage. The customer sought a solution capable of achieving effective carrageenan dissolution while simplifying processing conditions and maintaining final product stability.