Emulsifier For Cream Salad Ointment
Food Vacuum Emulsifying Mixer introduces foreign advanced technology and is designed according to the manufacturing process of mayonnaise, salad dressing and other products. The unit is composed of pretreatment water tank, vacuum emulsion mixing main pot, vacuum pump, hydraulic system, discharge system, electrical control system, PLC touch screen, working platform, etc. The unit has the characteristics of simple operation, stable performance, good homogenization performance, high production efficiency, convenient cleaning, reasonable structure, small floor area and high degree of automation.
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Product Introduction
The stability of emulsion is related to the characteristics of raw materials, operation and mechanical properties in the preparation process. The characteristics of raw materials include the type of raw materials, the softness of raw materials, and the feeding order of raw materials. Operating characteristics include the method of adding and mixing raw materials, emulsification temperature and emulsification time. The mechanical characteristics include the type of emulsifying device, the stirring speed of the device, the shape and diameter of the stirring rotating blade, etc. The proper proportion of emulsifier solution is the premise of forming stable pre emulsion.
The monomers should be added gradually or in batches to the emulsifier solution being stirred. If they are added once, the concentration of local monomers will be too large and a stable system cannot be formed. The addition order of various monomers is generally irreversible, and the principle is to add according to the order of soft water.
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