Emulsifier In Mayonnaise

Definition of vacuum emulsifying machine

It mainly refers to that under the condition of vacuum, the material can quickly and evenly distribute one phase or multiple phases to another continuous phase by using high shear emulsifier, which makes the material bear hundreds of thousands of hydraulic shears per minute in the narrow gap between stator and rotor by using the strong kinetic energy brought by machinery. Centrifugal extrusion, impact, tear and other comprehensive effects, instant and even dispersion and emulsification, after high-frequency cycling, get a fine and stable bubble free high-quality products.

Mayonnaise vacuum high shear homogenizer is a high-quality production equipment, this system will certainly creat more value for customers.We will also provide our partner with better products and services.

The JPS mayonnaise industrial mixing machine is the ideal solution and the system of choice for the production of mayonnaise,sauces,sala dressing ,tomato sauce(ketchup),spreads and desserts etc. The JPS unites extra ordinarily efficient homogenizing technology with very high reproducibility,short batch cycles and low costs of ownership-plus extremely simple operation.

From laboratory system to production systems

(**Non-standard equipment parameters are for reference only)

Working Principle

Through the central stirring in the upper part of the emulsifying pot and the polytetrafluoroethylene scraper, the materials always cater to the shape of the mixing pot, and the scraping materials continuously produce new interfaces, which are sheared, compressed and folded by the blades and rotary blades, so that they are stirred and mixed and then flow down to the homogenizer under the pot body. The materials are then cut through the high-speed rotating cutting wheel and fixed cutting Due to the strong shearing, impact, turbulent flow and other processes generated between the sleeves, the materials are cut in the shear seam and quickly broken into particles of 200nm-2um. Due to the vacuum in the emulsifying tank, the bubbles generated in the mixing process of the materials are timely pumped away. By means of vacuumizing, the produced products are no longer mixed with bubbles in the mixing process, so as to ensure the production of high-quality products with luster, fineness and good ductility

High shear batch mixer

Homogeneous emulsification is the key stage of mayonnaise production. JPS developed a temperature controlled mixing technology to produce a stable, highly uniform emulsion. The multi-functional one pot mixer has a high shear device, which can produce very small oil drop size, avoid trapping micro bubbles in the product, and prevent flocculation and sedimentation. The mixer uses vacuum technology to introduce components below the surface of the liquid. This results in instant emulsification, avoids caking and "fish eyes" and reduces air mixing and foaming.

CIP and automation

The sanitary system design ensures full discharge of the mixer between batches, thereby reducing waste, minimizing product loss and accelerating cleaning. Sanitary mixers are equipped with efficient clean in place (CIP) configurations for the highest quality mixing and shorter processing times.

Process automation

In many key processes, the system is a key feature of sanitation, sanitation equipment design and automation. Innovative CIP technology has been developed for equipment and technology to help ensure effective automatic cleaning and rapid product conversion. The design prevents the product from leaking into the cleaning line, thereby reducing the possibility of contamination or product residue. Efficient operation uses less water and detergent, saving resource use and cost. For some plant configurations, even if some equipment is in its CIP cycle, it may not be necessary to stop the production line.

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