High Shear Dispersing Homogenizer

Mayonnaise is a kind of seasoning oil, which is composed of edible vegetable oil, vinegar, fruit juice, egg yolk, protein, salt, sugar, vanilla, chemical seasoning, sour flavoring and other raw materials. Generally, refined salad oil is used instead of hydrogenated oil. The emulsification form is oil in water type.

Mayonnaise is light yellow in color, soft and moderate, viscous, tenacious, fragrant and refreshing, and has a strong aftertaste. The phosphatide in egg yolk has strong emulsifying effect, so it can form a stable emulsion. The oil is dispersed in the vinegar in the form of 2-4 micron fine particles. When eating, the water phase is first in contact with the tongue, so it gives people a smooth and refreshing sour taste first, and then the oil phase can be detected.

The mayonnaise external circulation vacuum emulsifying machine is a complete set of vacuum emulsifying equipment of Wuxi Jiangke, which is outstanding, practical and high-end. It adopts the German advanced wall scraping and mixing premixing technology, high shear homogenizing emulsifying machine technology, advanced touch control system and precise machining technology, which can make the mayonnaise achieve the ideal oil droplet size in the premixing process, and the oil content can reach 75%, and then go through the 0-9000rpm high-speed shear homogenizing emulsifying machine, The taste of mayonnaise can be particularly delicate and silky.

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