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Watson Announces Round Table Topic: Changing Particle Sizes of Nutrients to Suit Your Finished Product

WEST HAVEN, Conn., July 8, 2016 (GLOBE NEWSWIRE) -- Watson Inc. is proud to announce a roundtable discussion to be held at the IFT Food Expo in Chicago, Illinois. The title of the roundtable is: "Changing Particle Sizes of Nutrients to Suit Your Finished Product". Leading this discussion will be Gary Wada, Process and Technology Operations Director at Watson. Gary Wada obtained his bachelor's in Chemical Engineering at the Stevenson Institute of Technology. Wada has nearly 30 years of pharmaceutical development and manufacturing experience, specializing in fluid bed technology.



In regards to particle size reduction, discuss topics will include milling and micronizing. Stratification problems can be eliminated in fortification and enrichment blends, and in nutrient premixes, ensuring particles are compatible with each other. Reducing particle size can also be helpful in increasing surface area. Unique particle sizes and texture effects can be created through this process. Wada will discuss the manufacture of particles in the 200 or 300 mesh range for a beverage system in which grittiness is an issue using a micronizing system. Wada will also discuss the manufacture of particles that are 100 mesh for uniformity concerns using a pin mill or fitzmill.

Particle sizes can be enlarged using fluid bed granulation or agglomeration. Granulation can be useful to allow for the combination or binding of multiple powders into one particle. Wada will discuss the process by which particles can be custom built, allowing for different effects within a finished product. For example, Vitamin C is not compressible due to its crystalline structure, but when you agglomerate or granulate vitamin C, you can make it compressible. Wada will cover instantizing, a process by which a product that wants to float on the surface of water is agglomerated it to allow the water to wick through the particle, so that it disperses more easily in water.

The benefits of top spray granulation include improved flowability, improved dispersion and dissolution, reduced dustiness or static problems and enhanced uniformity. More information is available on the company website: http://www.watson-inc.com/our-capabilities/granulations-agglomerations/

Additional information on this and other events, as well as registration information, can be found on the Watson website at this link: http://info.watson-inc.com/ift-2016

About Watson:

Watson is one of the highest quality suppliers of products and services geared towards enhancing human health and nutrition around the world. We are a leader in developing quality products and innovative ingredient systems for the food and beverage industries. Expertise in film technology, as well as custom nutrient premixes, microencapsulation, agglomeration, micronizing, and spray drying, allows us to develop unique formulations and products using Watson manufactured, value-added ingredients. For more information on Watson, see: www.watson-inc.com .

Contacts:
Watson Inc.
Moira Watson, V.P. Marketing & Communications
moira.watson@watson-inc.com
800-388-3481 or (203) 932-3000

Company info:
Watson Foods Co., Inc. DBA Watson Inc.
Corporate headquarters: 301 Heffernan Drive, West Haven CT 06516
CEO: James T. Watson
Website: www.watson-inc.com
Employees: 300

A photo accompanying this release is available at: http://www.globenewswire.com/newsroom/prs/?pkgid=40781

CONTACT: moira.watson@watson-inc.com

Source:Watson Inc.