Wide Application of High Shear Emulsifying Machine

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  • Wide Application of High Shear Emulsifying Machine

    Precio : Gratis

    Publicado por : dnfsdd85

    Publicado en : 14-10-21

    Ubicación : Albacete

    Visitas : 8

    Wide Application of High Shear Emulsifying Machine

    High shear

    emulsifying machine
    f 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

        It operates with simple working principle that distribute the liquid from one phase or

    several phases to another continue phases. Generally, the phases can not dissolvable with

    each other. With the help of advanced techniques and proper additives, high tangent speed

    and strong kinetic energy generated by high speed rotary rotor and mechanical effects can

    lead to instant, equally, subtly and dispersed emulsification of solid phase, liquid phase

    and gas phase. After high frequency reciprocating circulation you will get high quality

    steady mixing product.

        It is used in a wide range of industrial application: 
        Food industry: chili sauce, gingili, fruit tea, ice cream, butter, jam, soy, miso, red

    bean paste, peanut milk, protein milk, soymilk, dairy product, malted milk, essence,

    condiment and all kinds of food and beverage etc.

        Chemistry industry: oil paint, pigment, dye, dope, lube, diesel oil, Oil catalyst,

    asphalt Emulsion, modified asphalt, paraffin, Adhesive, scour, plastic, detonator,

    FRP,  Synthetic Leather, colophony, leather and Emulsion explosives.

        Daily Chemical Industry: toothpaste, scour, cream, lipstick, facial, shampoo,

    shoeshine, cosmetic, shower concentrate, soap, Coagulant and flavor

        Medical industry: sirup, Nutrient Solution, Chinese medicines, Pharmacy paste,

    Biological agents, Cod liver oil, pollen, Placenta, bacterin, ointment, liquid, Fungicides,

    injection, Antibiotics, Micro encapsulation and Intravenous fluid.

        Construction industry: all kinds of dope including Internal and external wall dope,

    antisepsis and waterproof dope, Cold porcelain dope, colorful dope, Ceramic Glaze, nano

    dope and spraying.

        Paper making industry: paper pulp, Adhesive, Rosin Emulsion, Paper Additives and Resin


        Pesticide industry: antiseptic, herbicide, Pesticide EC, Fertilizer, biochemical

    pesticide and biological pesticide.

        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

    s 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

    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



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