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The Pegasus® Vacuum Coater allows producers in the animal feed and food sectors to create a vacuum environment within their production processes, enabling them to deal with a wide variety of challenges. Dinnissen introduce 2 new applications for the vacuum coater: “Effectively introducing functional additives” and “Drying raw ingredients at low temperatures.” The benefits of these innovations are the retention of taste and colour and preservation of the action of functional additives such as vitamins, minerals, ameliorators, taste enhancers, yeast and enzymes.

The first of these focuses on the introduction of functional additives after the heating stage. These additives include a wide range of substances such as vitamins, minerals, enzymes, prebiotics and probiotics, taste enhancers, yeast and other enhancers, which can be added to powders, granules and granulates. Functional active ingredients can be processed as powders or liquids and are always added in the vacuum coater after the heating stage. This new functionality of the Pegasus® Vacuum Coater therefore ensures that heat-sensitive substances remain active after being added to the product. Another advantage of introducing functional additives in the vacuum coater is that the (often very expensive) additives are dosed extremely precisely and homogeneously. The second new application focuses on drying ingredients in the vacuum coater. Dinnissen’s innovation makes clever use of the natural science principle that substances reach their boiling point at a lower temperature in a vacuum. Consequently, the Pegasus® Vacuum Coater is capable of removing moisture from products at lower temperatures. This new drying functionality of the vacuum coater makes it possible to retain the taste, colour and function of active substances such as vitamins and enzymes. Of course, the new drying functionality of the Pegasus® Vacuum Coater can be combined with its existing functionalities in a single process step.