Food Grade Pumps for Safe Food Product Transfer

Common cooking oils are extracted from nuts, seeds, grains or fruits through methods such as cold pressing, high pressure or solvent extraction. Vegetable oils are essential in food manufacturing applications including frying, baking, salad dressings, confectionery and dairy products. Manufacturers also use them in the production of mayonnaise, ice cream and other convenience foods. Their neutral flavour and versatility make them indispensable in a wide range of food products. Flux F 427 and F 430 drum and IBC pumps are perfect for pumping vegetable oils. 

Popular vegetable oils include rapeseed, canola, corn, peanut, sunflower and olive oil. These oils are classified by their fatty acid content, with common categories including monounsaturated, polyunsaturated and medium-chain triglycerides. For example, Canola oil provides versatility for frying and sautéing, while chefs often use corn oil in salad dressings. 

Peanut oil is high in unsaturated fat and therefore a healthier option. Refined Sunflower, Rapeseed and Corn oils, with their mild flavours and high smoke points, are often used for stir-frying and deep-frying. Olive oil, widely recognised for its culinary and health benefits, also has uses in cosmetics and soaps. Oils rich in monounsaturated fats, such as Olive oil, are liquid at room temperature and are recommended by the American Heart Association for heart health, while oils with higher levels of polyunsaturated fats, such as Soybean and Sunflower, can pose health risks if consumed in excess. 

Cooking oil viscosity and pumping 

The viscosity of cooking oil is an important factor in both cooking and pumping. Oils with higher viscosity pour and pump more slowly and feel thicker compared to those with lower viscosity. As the temperature decreases, the oil viscosity increases (often exponentially), affecting how the oil flows and interacts with the food.  These variations in viscosity also influence cooking times and textures, making it essential to choose the right oil for different cooking methods.  However, note the viscosity of common cooking oils is relatively similar, varying between 40-80 mPas at 20 deg C.  

Pumping cooking oils at lower temperatures needs careful consideration, as flow rates will be lower and pressure losses higher. Factors such as motor power and impeller design will influence pump performance. Oils that solidify at lower temperatures eg. coconut, cannot flow through conventional centrifugal pumps, requiring the use of a progressive cavity barrel pump. 

Chopped tomatoes form the base for many food products, including soups, sauces, stews and salsa. They contribute both flavour and colour to dishes like pasta sauces and chilli. Tomatoes are an anti-oxidant, providing health benefits due to their high lycopene content. Barrels or IBC’s of chopped tomatoes or tomato sauce can be emptied easily with the Flux Viscopower progressive cavity pump. Tomato pieces and seeds up to 10 mm diameter in will pass through the pump without damage. Unlike chopped tomatoes or tomato sauce, tomato paste is a semi-solid material at room temperature.  

The viscosity of tomato puree can range from 10,000 to 100,000 mPas depending on concentration and sugar content. Consider the Viscoflux Mobile S drum emptying system with follower plate for efficiently transferring tomato paste from parallel or conical drums. The follower plate helps empty 99% of the drum contents - even drums with aseptic bags. 

Soup  

Soups include canned, dried and ready-to-serve chilled varieties. The manufacturing process must carefully manage viscosity and texture to maintain the desired consistency and flavour. The viscosity of soup can range from 30–390 mPas, depending on the type, with thin broths on the lower end of the scale and creamy bisques on the higher end. Flux food grade pumps efficiently transfer soups from mixing and cooking vessels to filling lines without compromising texture or consistency. The Viscopower progressive cavity pump is designed to handle soups containing limited quantities of particles up to 10 mm in diameter, such a diced carrots and peas. 

Fruit concentrates  

Fruit concentrates are used in a variety of products, including juices, dairy desserts, bakery goods, baby foods and sauces. These concentrates provide intense flavour and nutritional benefits, making them key ingredients in both sweet and savoury items. When considering a pump for handling fruit concentrate, sugar content has a direct impact on viscosity. Orange juice concentrate has a viscosity of 300-2500 mPas and strawberry concentrate can vary from 10–540 mPas depending on its solids content and temperature. The Flux F 427 and F 570 food grade pumps are perfect for transferring fruit concentrates of varying viscosities.  

Chocolate 

Chocolate is a beloved ingredient made from cocoa beans, sugar and milk. The production process begins with harvesting cocoa pods from the cacao tree, followed by fermenting, drying, roasting and grinding the cocoa beans into nibs. The nibs are further processed into cocoa liquor, which can be pressed to extract cocoa butter and cocoa powder. Manufacturers add key ingredients such as milk powder, sugar and emulsifiers such as soy lecithin, to create different types of chocolate, including dark, milk and white varieties. Tempering the chocolate ensures a stable crystal structure, giving it a glossy finish and smooth texture. 

Chocolate serves as a key ingredient in cakes, brownies and cookies, adding structure, moisture and flavour. It is also used to coat or enrobe snacks such as energy bars, nuts and fruits. Its powdered form is the base for cocoa drinks. 

Chocolate syrup (typically 10,000-20,000 mPas) is commonly used for desserts, beverages and drizzling. It combines cocoa, sugar, water and various stabilisers to create a smooth, pourable product. Manufacturers adjust the viscosity of chocolate syrup during production by varying the sugar content and incorporating thickeners. 

Factors such as cocoa butter content, temperature and the use of emulsifiers influence the viscosity. Lower-viscosity chocolate is best for dipping and enrobing, while higher-viscosity chocolate suits moulding and shaping into chips or buttons. The viscosity varies widely, from 300 to 150,000 mPas, depending on the formulation and temperature. To handle chocolate effectively in food production, Flux food grade pumps, such as the Viscopower progressive cavity barrel pump, provide reliable, contamination-free solutions that maintain chocolate quality and texture throughout the manufacturing process. 

Caramel 

Heating sugar until it melts and browns, a process known as caramelisation, creates caramel. Mixing caramel with ingredients including butter, cream and flavourings produces various textures and flavours. Caramel is widely used in confectionery items such as toffees, chocolates and candies, as well as desserts, ice creams and beverages, including coffee drinks and fizzy drinks. It also serves a functional purpose, improving adhesion in granola bars, energy bars and snack coatings. Furthermore, it provides colour and flavour to baked goods and sauces. 

Caramel’s viscosity varies significantly depending on its formulation, sugar content and temperature, ranging from 500 mPas for liquid caramel to 144,000 mPas for reworked, cold caramel. This variability requires precise handling and pumping solutions to ensure smooth and consistent flow during production. Flux food grade pumps, such as the Viscoflux Mobile S, are ideal for transferring caramel, maintaining efficiency and preventing contamination even with high-viscosity formulations. 

Mayonnaise: 

Mayonnaise forms as a viscous, creamy emulsion by combining oil, egg yolks, acid (such as vinegar or lemon juice) and seasonings. The emulsification process stabilises the oil and water mixture, resulting in its thick texture. Egg yolks, rich in lecithin, act as a natural emulsifier, while mustard enhances stability. Variations such as eggless or vegan mayonnaise cater to dietary preferences and flavoured options expand its culinary use. 

In food production, mayonnaise is a base for sauces, salad dressings and aioli, as well as an ingredient in baked goods and ready meals to add moisture and texture. Its viscosity, ranging from 5,000 to 10,000 mPas, depends on formulation and temperature, presenting challenges in handling and transferring during manufacturing.  

Mayonnaise is non-Newtonian fluid. When subjected to shear stress applied by a suitable positive displacement pump, eg. the Flux Viscopower progressive cavity pump, mayonnaise exhibits shear-thinning behaviour. Therefore, despite being a semi-solid material at rest (at room temperature), mayonnaise flows readily when pumped.  

Mustard 

Mustard combines mustard seeds, water, vinegar and spices to create a flavourful condiment with many applications in food manufacturing. Whole, crushed, or ground seeds give it a sharp, tangy taste. The water, vinegar (or lemon juice), are used to create the desired consistency, while turmeric creates the signature yellow colour. Additional spices, such as paprika or garlic powder, enhance the flavour profile, allowing for regional and culinary variations like Dijon, English, or Amercian mustard. 

In food manufacturing, mustard serves multiple purposes. It acts as a flavouring agent in condiments, pickles, salad dressings and marinades. Its binding and thickening properties make it essential in ready-to-eat dishes like potato salads, soups and sauces. Mustard also offers functional benefits, such as extending shelf life through its antimicrobial properties and improving the texture of products, for instance processed meats, crackers and pretzels. Its versatility ensures it will always be a key ingredient in the food industry. 

With a viscosity of 50,000–70,000 mPas, mustard is a high-viscosity liquid. This makes it challenging to handle in bulk production. Flux food grade positive displacement pumps, such as the Viscoflux Mobile S, ensure smooth, efficient transfer of mustard during manufacturing.  

Vinegar 

Vinegar is a sour-tasting liquid made primarily of acetic acid and water. A two-step fermentation process is used in production. First, yeast ferments natural sugars or starches in a liquid, such as wine, fruit juice, or rice, into alcohol. Next, bacteria convert the alcohol into acetic acid, giving vinegar its characteristic tang and pungent aroma. The type of vinegar, whether cider, malt, or wine-based, depends on the base liquid used, with each offering unique flavours for culinary and industrial food processing applications. 

In food manufacturing, vinegar serves as both a preservative and a flavour enhancer. Its acidity helps prolong shelf life by slowing spoilage, making it essential in pickles, condiments and salad dressings. It is also used in marinades to tenderise meats and in processes such as cheese production. With a viscosity of 12–15 mPas, vinegar flows easily. Its low viscosity allows for efficient transfer using our F 430 or F 427 centrifugal food grade pumps, ensuring seamless integration into high-volume food production lines. 

Peanut butter 

Peanut butter is created from roasted peanuts and includes sugar, salt and oils for taste and texture. Its viscosity depends on oil content and whether it's a creamy or chunky type. The higher the oil content, the thinner the peanut butter; chunkier varieties are more viscous due to solid peanut particles suspended in the mixture. 

With a viscosity of 50,000–200,000 mPas, peanut butter is highly viscous, making it challenging to handle.  In food production, viscosity control is crucial for smooth, even product texture and ease of dispensing into jars or other containers. The Viscoflux Mobile S drum emptying system is a proven solution for transferring peanut butter, even at colder temperatures when the spread tends to thicken. With precision pumps, manufacturers can maintain consistent flow, reduce waste and improve overall production efficiency.  

Jam and marmalade: 

Boiling fruit with sugar and water creates jams and marmalades, thick, gel-like fruit-based spreads. 

Jam typically includes chopped or crushed fruits such as berries, grapes, or stone fruits, combined with sugar, pectin and citric acid to achieve its texture and flavour. Marmalade is made from citrus fruits and often contains citrus peel, giving added zest and texture to its usual jelly-like consistency. 

The food industry widely uses these spreads for bakery fillings, decorations and dessert toppings. Sugar and pectin play key roles in creating the thick consistency of jams and marmalades, while an acid, such as lemon juice, helps the mixture gel. 

The viscosity of jams and marmalades depends on the fruit’s natural pectin content, sugar levels and cooking process. For example, sucrose creates rigid gels, while fruits like apples and gooseberries, which are high in pectin, naturally yield thicker spreads. The viscosity of jam decreases as the temperature increases, making warm processing more efficient. Measuring tools like viscometers and rheometers ensure quality and consistency during production. 

The high viscosity (typically 25,000 to 100,000 mPas) and high sugar content of of jams and marmalades makes them challenging to pump, especially in large-scale production. Flux food grade pumps like the Viscoflux Mobile S are ideal for transferring these products, providing reliable, smooth flow and reducing manual handling.  

Milk 

Manufacturers use milk to create a wide range of dairy products and food additives. Products such as butter, cheese, yogurt, buttermilk, condensed milk and ice cream rely on milk as a primary ingredient. Additionally, milk-derived components like casein, whey protein and lactose serve as additives in baked goods, infant formula and processed foods. Milk also contributes to the richness of chocolates and pastries. 

Different types of milk, such as whole milk, 2% milk, fat-free milk and ultra-high-temperature (UHT) treated milk, have various viscosities and functionalities. Whole milk, with its higher fat content, has a viscosity of around 2.5 mPas, while fat-free milk flows more easily due to its lower viscosity. Factors such as temperature and composition further influence milk’s viscosity. However, milk of all types are low viscosity fluids that pump easily with a Flux F 427 or F 430 centrifugal pump, ensuring efficient and hygienic transfer across production lines. 

Cream 

Cream, a rich dairy product, in created by separating the fat layer that naturally rises to the top of cow’s milk, often using a centrifuge. Processing methods are used to vary the fat content, determining its type and culinary application. Various types of cream exist, including sour cream (<16% fat), light cream (<20% fat), whipping cream (<30% fat), heavy cream (<38% fat), double cream (<48% fat) and clotted cream (<60% fat). Each is suited to different uses, from pouring over desserts to thickening sauces. 

In food manufacturing, cream is an important ingredient in products such as butter, ice cream, soups, sauces and cream-based liqueurs. It enhances the flavour, texture and richness of desserts and beverages, as well as batters and fillings. Its versatility is further highlighted in savoury dishes as a thickening agent. 

The viscosity of cream varies with fat content, temperature and processing. Higher fat content creates thicker cream. Single cream can range from 40-140 mPas depending on production method. Temperature also influences its thickness.  Clotted cream is semi-solid at lower temperatures (with a typical viscosity of 20,000 mPas), but it’s thixotropic, shear-thinning nature means that it pumps easily. However, this depends on choosing the correct pump type – one which creates shear-stress but does not damage the product.  Consider using the Flux Viscopower progressive cavity pump for smooth, low-shear, pulsation-free transfer of creams. 

Yoghurt  

Bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus ferment milk or cream, to make yoghurt. While cow's milk serves as the most common base, manufacturers can also make yogurt from other animal milks, such as goat or camel. The process involves pasteurising the milk, adding the bacterial cultures and incubating the mixture. Manufacturers can include flavourings and additives, such as fruit or sweeteners, to create different varieties. 

In food manufacturing, yoghurt is used in a range of products, including bakery items, sauces and dips. It adds a tangy flavour and light texture to baked goods and helps prevent curdling in sauces. Additionally, dried yoghurt is a convenient ingredient for products like confectioneries and soups, extending shelf life and making transportation easier. 

Yoghurt’s viscosity varies depending on factors such as the milk type, starch content and temperature. It is a non-Newtonian fluid, and its viscosity will reduce when subjected to shear forces applied by a pump. 

Lecithin, a natural mixture of fatty acids, primarily consists of phospholipids such as phosphatidylcholine and phosphatidyl ethanolamine, derived from plants like soybeans, sunflower seeds and rapeseed (canola), along with animal sources. As an emulsifier, lecithin helps combine oil and water, preventing separation in products like salad dressings and margarine. It also serves as a binding agent, improving the texture of baked goods and as a release agent, preventing food from sticking to cooking surfaces. Lecithin’s versatility in food processing makes it an essential ingredient in a wide range of applications, from chocolate production to dairy alternatives. 

Lecithin is valued for its ability to improve texture, mouthfeel and shelf life. The viscosity of lecithin can vary depending on its source and moisture content. Soybean lecithin has a viscosity of approx. 1,000 mPas, while sunflower lecithin can reach up to 15,000 mPas. Factors such as moisture content and temperature affect Lecithin viscosity, with higher temperatures generally reducing the viscosity. The Flux Viscopower pump is the perfect solution form pumping lecithin from barrels and IBC containers.