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CHARLOTTE, N.C., July 18, 2024 ~ APV, a leading brand under SPX FLOW, has recently unveiled a groundbreaking solution for ice cream production. By combining the capabilities of their APV® Cavitator and LeanCreme™ technologies, the company is revolutionizing the way ice cream is made.
According to Pranav Shah, Global Market Director for Dairy and Plant Based Beverages at SPX FLOW, this new development sets a new standard in the industry. "The combined capabilities of the Cavitator and LeanCreme technologies ensure a lean and delightful cold treat," he stated.
The Cavitator technology utilizes cavitation to quickly hydrate proteins and efficiently blend ingredients. This results in a smoother and creamier texture for ice cream. Additionally, it reduces the need for stabilizers and emulsifiers, ultimately cutting costs for manufacturers.
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On the other hand, LeanCreme modifies whey proteins to mimic the texture and mouthfeel of fat. This allows for rich and creamy ice cream with lower fat content but higher protein content. The technology creates fat-like structures ranging from one to 10 micrometers.
Apart from improving the overall quality of ice cream, this pairing also supports sustainable production practices. By optimizing ingredient usage and minimizing waste when used with pigging systems, APV is promoting eco-friendly solutions.
Shah further emphasized APV's commitment to innovation through this latest development. He believes that these combined technologies will pave the way for a future where ice cream is not only healthier but also more indulgent and sustainable.
To learn more about SPX FLOW's solutions in the ice cream industry, visit their website at https://www.info.spxflow.com/ice-cream. With this new advancement, APV is solidifying its position as a leader in providing innovative solutions for food production.
According to Pranav Shah, Global Market Director for Dairy and Plant Based Beverages at SPX FLOW, this new development sets a new standard in the industry. "The combined capabilities of the Cavitator and LeanCreme technologies ensure a lean and delightful cold treat," he stated.
The Cavitator technology utilizes cavitation to quickly hydrate proteins and efficiently blend ingredients. This results in a smoother and creamier texture for ice cream. Additionally, it reduces the need for stabilizers and emulsifiers, ultimately cutting costs for manufacturers.
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On the other hand, LeanCreme modifies whey proteins to mimic the texture and mouthfeel of fat. This allows for rich and creamy ice cream with lower fat content but higher protein content. The technology creates fat-like structures ranging from one to 10 micrometers.
Apart from improving the overall quality of ice cream, this pairing also supports sustainable production practices. By optimizing ingredient usage and minimizing waste when used with pigging systems, APV is promoting eco-friendly solutions.
Shah further emphasized APV's commitment to innovation through this latest development. He believes that these combined technologies will pave the way for a future where ice cream is not only healthier but also more indulgent and sustainable.
To learn more about SPX FLOW's solutions in the ice cream industry, visit their website at https://www.info.spxflow.com/ice-cream. With this new advancement, APV is solidifying its position as a leader in providing innovative solutions for food production.
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