Wide Application of High Shear Emulsifying Machine
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
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.
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
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