How to improve the emulsification effect of the vacuum emulsifier

In industries such as cosmetics, food, and pharmaceuticals, emulsification technology is one of the key steps in the production process of products. A goodulsification effect can significantly improve the stability and sensory quality of products. As an advanced mixing equipment, the vacuum emulsifier has unique advantages in improving emulsification effect. Next Jin Zong Enterprise, which has more than 20 years of experience in the research, design, and manufacturing of emulsifiers, will introduce how the vacuum emulsifier the effect.

The working principle of the vacuum emulsifier The vacuum emulsifier mainly consists of a mixing system, aogenization system, a vacuum system, and a heating/cooling system. During operation, the raw materials are initially mixed by the stirrer and then enter the homogenizer for fine processing. In this process, the vacuum system effectively removes air, preventing the formation of bubbles, while the heating or cooling system ensures a suitable operating temperature. Key to improve emulsification effect Vacuum deaeration: The bubbles generated during the emulsification process can affect the stability and appearance of the product. The vacuumulsifier reduces the pressure in the container, allowing the gases dissolved in the liquid to escape quickly, effectively reducing the formation of bubbles and improving the fineness and smoothness of the product High-speed shearing force: The high-speed rotation of the homogenizer head generates powerful shear force, which refines the dispersed phase particles, forming smallerplets or solid particles, increasing the contact area between the two phases and thus improving the emulsification efficiency. Temperature control: Many emulsifiers have a narrow optimal temperature range. Precise temperature control ensures that the emulsifier is in the most effective state, which is conducive to the formation of a more stable emulsion system Recirculatory mixing: By circulating the material flow through the homogenizer head, the fine processing can be repeated to ensure that all ingredients are fully emulsified, in a uniform product quality. Prevention of contamination: Operating in a vacuum environment can reduce the invasion of external contaminants, which is particularly important for products that require purity. Application cases For example, in the cosmetics industry, when using a vacuum emulsifier to prepare skincare products, it can ensure that the em is delicate and smooth, while maintaining a longer shelf life. In the food industry, the vacuum emulsifier is also suitable for making various liquid emulsion foods, such as cond and dairy products, making them taste better and have better preservation. Conclusion With its unique design and technical advantages, the vacuum emulsifier shows excellent capability in improvingulsification effects. Whether it is the particle refinement at the microscopic level or the product stability at the macroscopic level, the vacuum emulsifier is an indispensable part of modern emuls production processes.