Core Technology and Application of Sauce Emulsifier

The sauce emulsifier achieves stable emulsification of oil-water phase through high-speed shearing, homogenization, and vacuum degassing technology. Its core advantages lie in:

High oil content processing: It can produce mayonnaise with an oil content of up to 80%. Through a precision rotor stator structure, the oil is broken into small particles to form a delicate emulsion;
Multi functional adaptation: suitable for Kashida sauce (requiring low-temperature emulsification to avoid egg gelatinization), compound seasoning sauce (such as Qiandao sauce, garlic sauce), etc., one machine completes the mixing, emulsification, and sterilization process;
Quality control: Vacuum environment eliminates bubbles, extends the shelf life of sauces, and preserves the original flavor of ingredients.

This equipment has become a standardized solution for modern sauce production, especially suitable for the industrial needs of Western style sauces.

mayonnaise making machine