High Shear Vacuum Emulsifying Machine

Shortening the mulser, shortening the vacuum emulsifying machine, high content of shortening the emulsifying machine, 1-2 years not layered shortening high-speed emulsification machine, nanoscale shortening high-speed emulsification machine, 10000 turn shortening high-speed emulsification machine is no oil and water soluble, but in food processing, often to the oil phase and aqueous phase containing milk, egg, sugar, evenly mixed together. Cake dough is 0 / type of emulsion, the uniform distribution of shortening the opacifying body directly influence the lubrication effect of youth league and the degree of stability of products. So pastry shortening generally need to add emulsifier, in order to improve the dispersion of the oil droplets. Emulsifying performance impact eggs, sugar, foaming ability, add foaming agent can reduce the negative impact of emulsifier.Shortening shortening usually contains hydrogenated vegetable oil, hydrogenated vegetable oils as trans fats, is extremely harmful to the body. Shortening from English "short (shorten)" transformed the word, its meaning is to use the oil processing cookies, etc., can make the products very crispy, so called in the nature of the oil "shortening". It refers to the refined oil, hydrogenated vegetable oils or animal fat, or a mixture of the oil, after quenching, kneading and become solid fat, or without quench, carry into solid or flow dynamic oil products. Shortening with plasticity and emulsification processing performance, such as general should not be eaten, but used for processing pastry, bread, or Fried foods, so must have a good processing performance.Shortening the production raw material oil has two categories: vegetable oils such as soybean oil, cotton seed oil, rapeseed oil, coconut oil, palm oil, rice bran oil and their hydrogenated oil, animal oil such as lard, butter, fish oil and their hydrogenated oil. Oil is good by refining, hydrogenated oils must be selective hydrogen.Shortening the production raw material oil has two categories: vegetable oils such as soybean oil, cotton seed oil, rapeseed oil, coconut oil, palm oil, rice bran oil and their hydrogenated oil; Animal oil such as lard, butter, fish oil and their hydrogenated oil. Oil is good by refining, hydrogenated oils must be selective hydrogenShortening of the additive with emulsifier, defoaming agent, colorant, and spices.shorteningemulsificationOil and water are miscibility, but in food processing, often to the oil phase and aqueous phase containing milk, egg, sugar, evenly mixed together. Cake dough is 0 # / type emulsion, shortening in the uniform distribution of opacifying body directly influence the lubrication effect of youth league and the degree of stability of products. So pastry shortening generally need to add emulsifier, in order to improve the dispersion of the oil droplets. Emulsifying performance impact eggs, sugar, foaming ability, add foaming agent can reduce the negative impact of emulsifier.Level 3 high shear dispersion machine, mainly used in micro emulsion and the production of superfine suspension emulsion. Because working cavity body three groups scattered head (stator and rotor) work at the same time, the emulsion after high shear, the droplet is more delicate, more narrow particle size distribution, and thus generate better the stability of the mixture. Three groups scattered head are easy to replace, suitable for different application process. The series of different models of machine has the same linear velocity and shear rates, very easy to big scale production. Also accord with standard of CIP/SIP clean, suitable for food and medicine production

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