Product preparation

In the food grade Pilot Plant of NIZO food research, there are many possibilities for product preparation:

 Dairy Applications

• Cheese preparation: 1200 and 2000 L batch size
• Yoghurt (drinks): variable batch size
• Ice cream: 80 L batch size
• Processed Cheese; Stephan cutters 4 and 40 L batch size

Mixing and dissolving

Emulsions can be prepared or powders can be dissolved. Mixing equipment at NIZO are:
• Colloid mills: 2 types
• Powder dissolving line
• Powder mixers
   - Nauta mixer: 200 kg batch size
   - Lindor: 75 to 500 kg batch size (with fluid injection system for possible coating) 

Emulsion Technology

Many food products contain oil and water. These phases are immiscible, but can coexist in a stable form in food products through emulsification. Emulsion technology is the route to obtain such stable mixtures. NIZO has ingredient and processing expertise to make food emulsions.

• Application testing: UHT processing lines and ice cream, mousse and margarine processing facilities are currently available on pilot plant scale to enable fast screening of fats and emulsifiers in various product formats.
  - Votators: continuous, 40 L/h
  - Centrifugal mixer: 150 L batch size
• Homogenization: blending facilities and high pressure homogenizers are operational on lab and pilot plant scale (sterile, up to 1500 bar).
  - Single stage – up to 300 bar, 100 – 500 L/h
  - Two stages (also aseptic) – up to 1.500 bar, 150 – 1000 L/h

Process mixer and Cooker

We hs mixer/cooker from Limitech A/S. The equipment is used to make sauces, condiments, processed cheese, dressing, mayonnaise, fruit- and vegetable puree and jam-like products. The mixer consists of two parts which can be operated separately:
• A highly effective mixing wheel for intensively mixing and emulsifying.
• An additional mild agitator to add for example fruit particles to the emulsified base product and to keep the particles in solution without damaging them.
The equipment can be used in combination with the hygienic filling facilities at NIZO.


Shelf life and sensorical tests of emulsified food systems can be performed at NIZO, enabling a complete support from emulsion design to performance in application.