The features of the Mayonnaise Emulsifying System
Vacuum emulsifying tanks are commonly used in the chemical, food, and pharmaceutical sectors. It is used to create a uniformly distributed liquid-liquid dispersion system (floating liquid) from two immiscible liquids, one of which is nearly always water and the other is "oil" immiscible with water. According to emulsion stability theory, the droplet should be as small as feasible, usually less than 10um, in order to retain the created dispersion system in a relatively stable state for a long period. This is the basis for the design of NANDA's vacuum emulsifying tanks.
One phase is mixed into another phase using the mechanical energy given by the high-speed rotating high shear stator and rotor system and the accompanying wall scraping and mixing system. The diameter of the coarse droplets is continually lowered through deformation and fracturing of the coarse droplets, and the uniform emulsification process is eventually completed.
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