High shear emulsifying machinef is our new product with advanced technology from home and abroad, which strictly complies with the GMP requirement. It is widely used for mixing, dispersing, shearing and homogenizing all kinds of viscous liquid and pastes in wide applied range, food, beverage, cosmetic, chemistry, biochemistry, petrochemical, pigment, dye, dope and pharmacy fields. WRL emulsifying mixer is structured with small size and light weight. Its features of little noise and high efficiency obtain wide acceptance and affection.
Other industries: spin industry, Coal flotation agent, rare earth, nanomaterial Scattered depolymerization, reaction, extraction and war industry.
Emulsifier, in foods, any of numerous chemical additives that encourage the suspension of one liquid in another, as in the mixture of oil and water in margarine, shortening, ice cream, and salad dressing. A number of emulsifiers are derived from algae, among them algin, carrageenan, and agar. Lecithins, such as those found in egg yolk, are also used as emulsifying agents.
The basic structure of an emulsifying agent includes a hydrophobic portion, usually a long-chain fatty acid, and a hydrophilic portion that may be either charged or uncharged. The hydrophobic portion of the emulsifier dissolves in the oil phase, and the hydrophilic portion dissolves in the aqueous phase, forming a dispersion of small oil droplets. Emulsifiers thus form and stabilize oil-in-water emulsions (e.g., mayonnaise), uniformly disperse oil-soluble flavour compounds throughout a product, prevent large ice-crystal formation in frozen products (e.g., ice cream), and improve the volume, uniformity, and fineness of baked products.
High Speed Emulsifiers are closely related to stabilizers, which are substances that maintain the emulsified state. The consistency of food products may also be improved by the addition of thickeners, used to add body to sauces and other liquids, and texturizers. These various additives serve a dual purpose: they make food more appetizing by improving appearance and consistency, and they augment its keeping qualities (i.e., extend shelf life).
Emulsifiers, stabilizers, and related compounds are also used in the preparation of cosmetics, lotions, and certain pharmaceuticals, where they serve much the same purpose as in foods—i.e., they prevent separation of ingredients and extend storage life.
Homogenizers function as mixers that reduce particle size or force immiscible liquids to mix. Pressure imparted on a product by the high shear homogenizer is largely determined by pump pressure or flow diversion through valves and nozzles. In the case of low-pressure homogenizers, fluid velocity is incremented which reduces overall pressure. In addition to the valve homogenizers commonly used in the dairy industry, a number of emulsifying and homogenizing systems that employ different operating principles are available. High-shear blenders and mixers find wide application in the dairy and related industries for the preparation of coarse pre-emulsions. Colloid mills, which operate on the rotor–stator principle, are used for mixing homogenizing medium- and high-viscosity systems, for instance in the preparation of caseins and caseinates. Ultrasonic waves can be used for either preparing emulsions or reducing the size of existing emulsions. For preparing emulsions with extremely small fat globules and very narrow size distributions, microfluidization can be used, where fluid streams are forced to collide at high pressure. Emulsions with extremely monodisperse size distributions can also be prepared by membrane emulsification. Principles and potential applications of so-called low pressure homogenization technologies are outlined in this article.