Different Types of Vacuum Emulsifiers

Vacuum Emulsifier is an efficient equipment used for manufacturing cream, ointment and lotion in different industries. It is also used in food, pharmaceutical and chemical industries.

The rotating rotor creates strong shearing, kneading and dispersing of materials in the tank. It also prevents dead corners by using scrapers. This machine is capable of mixing, dispersing, homogenizing and emulsifying high-viscous materials.

High shear emulsifier

The high shear emulsifier works under vacuum condition and is ideal for mixing a wide range of products. It consists of Vacuum emulsifier a shear-rapid head that rotates at a high speed, creating a powerful force to break particles into smaller sizes. It also has an adjustable gap between the rotor and stator, which allows you to control the intensity of shear. This ensures that your product is not subjected to excessive shear that could irreversibly damage it.

The efficiency of this machine depends on a number of factors, including the material’s density and dispersability. Rough products tend to clog pores, which results in excellent emulsification. In addition, the size of the ingredient particles should be similar to each other to ensure a good mix. Similarly, irregularly shaped materials don’t blend well.

An inline high shear emulsifier is a piece of equipment that is used to homogenize and disperse liquid-liquid or solid-liquid materials. This type of machine is typically used in the food industry to produce sauces, dressings, and beverages. In addition, it can be used in cosmetics and chemicals to create emulsions. It is crucial to know how this device works to achieve the best results possible. This will help you choose the right emulsifier for your application. The emulsions created by this machine are stable and easy to make, allowing you to use them in any food production process.

Low shear emulsifier

Vacuum emulsifier is an equipment that mixes liquids with different densities and viscosities. The equipment can be used to create a variety of products, including mayonnaise, gels, and creams. Vacuum emulsifier machines are also useful for emulsifying foods that don’t easily dissolve in water. The machine can produce a product that is stable, uniform, and free from bacteria. This type of mixer is typically used in the food and pharmaceutical industries.

The vacuum emulsifier mixer has a sanitary design that allows for easy cleaning between batches. This feature is especially helpful in food processing, where sanitation is essential. The machine is equipped with a stainless steel tank and can accommodate any number of ingredients, from powders to solids. Its high shear speed also reduces particle size.

In addition to the sanitary design, the vacuum emulsifier is easy to use. It can be operated by simply turning on the power. The machine works by creating a powerful suction that draws materials into the work head during rotation. The material is then mixed rapidly by mechanical and hydraulic shear.

The shear energy in a vacuum emulsifier is variable, which means that it can be adjusted to meet the needs of each application. This is particularly useful when mixing a liquid with a high viscosity. The shear can be reduced by adding more low-density liquids or by conducting micro-aeration.

Ultrasonic emulsifier

A well-established method to prepare oil-in-water emulsions is ultrasonic emulsification. This process uses high-intensity ultrasound to produce a shear force and acoustic streaming, which break large droplets into smaller nano-droplets. It is also capable of lowering the viscosity of an aqueous phase. This technique allows for the preparation of emulsions without using any stabilizer, which is an advantage over other methods.

A confocal laser scanning microscope was used to observe the microstructure of scCO 2 emulsions before and after ultrasound sonication. The results showed that the fat Automation equipment supplier particles of non-ultrasound emulsions were unevenly dispersed and aggregated into large globules, whereas those of ultrasound-treated samples were evenly distributed in the MP solution. In addition, sonication promoted the formation of small droplets and reduced their size in all samples.

The scCO 2 emulsions produced by ultrasound were stable against creaming and remained in a uniform state for a period of more than half a year. In addition, the scCO 2 emulsions prepared by this method were able to absorb water-insoluble substances. This is a promising process for the preparation of long-term stable emulsions containing heat-sensitive and water-insoluble substances at low temperature. However, further research is needed to better understand how the emulsions are stabilized by this process. In particular, it is important to understand the relationship between sonication time and acoustic amplitude.

Cavitation emulsifier

A high-intensity ultrasonic cavitation emulsifier is used for dispersing liquids of different viscosities. It works by creating intensive shock waves in the liquid, causing imploding cavitation bubbles that break up the large drops of the disperse phase into smaller droplets. This process is much more efficient than traditional methods such as high shear mixing. Using this technology, it is possible to produce stable emulsions without the use of surfactants.

However, the quality of the resulting emulsion is dependent on the sonication time and power. Too much energy will increase the size of the droplets and reduce the sonication effectiveness. It is important to optimize these parameters to achieve the best results.

In addition to the power of the sonicator, the frequency of the ultrasound is also important for a good emulsification. For example, a study by Kamogawa et al. found that the oleic acid/water mixture treated with ultrasound at 40 kHz had the largest droplet diameters and the worst stability, but the same combination was able to achieve a stable emulsion when treated at 200 kHz. This indicates that low-frequency ultrasound can only induce cavitation effects, while higher frequencies convey OH- efficiently to the droplets and decrease their surface tension.

Another factor that influences the emulsion quality is the acoustic intensity, which depends on the frequency of the sonicator and the horn size. A larger horn and a lower operating temperature can increase the acoustic intensity, which in turn increases the emulsion stability.