A wide variety of foods have added flavors or flavors, and although the forms are different, usually the flavors and fragrances are concentrated into an oily liquid. Food processing machinery must emulsify and add resin or other stabilizers to better improve product quality and extend shelf life.
I KN offers a variety of solutions to improve quality and productivity. This process typically requires two steps, emulsification (dispersion and reduction of droplet size), and dissolution of the stabilizer. Ignoring any step will shorten the service life.
When two mutually incompatible liquids (oil and water) are dispersed into a homogeneous phase, an emulsion is formed. The stability of the emulsion is determined by the characteristics of the product, mainly viscosity and particle size.
In general, the higher the viscosity of the liquid, the better the stability of the emulsion, because one phase is difficult to move to another phase (just as bubbles do not flow easily in honey). Therefore, stabilizers, resins and tackifiers are commonly used in perfume emulsions. The function of these powder components is to increase the viscosity of the material and prevent delamination. The difficulty is how to effectively mix these difficult to disperse powders. IKN offers a range of high shear emulsifiers that disperse these stabilizers quickly and efficiently. Excessive mixing and dispersion can break up the powder block, increase the contact surface between the powder and the liquid, and enhance their efficacy.
The value of the equipment is not only reflected in the dispersion stabilizer. The shelf life of the product and the stability of the emulsion depend on the particle size of the droplets and the dispersion state of the two phases. To illustrate this problem, you can imagine that small bubbles can exist in the cup for a long time, while large bubbles continue to rise to the surface. IKN users can choose from a wide range of dispersion heads (fixed rotors) that use a single stage emulsifier for narrow particle size distribution and longest shelf life. The IKN three-row rotor emulsified dispersion head overcomes the resistance during the formation of a stable emulsion. IKN has a wealth of experience in narrow-distribution fields with particle sizes less than 0.25 mm.
The advantages of the emulsifier for mixing flavors and spices:
Increase the effectiveness of stabilizers and reduce the amount of raw materials
Reduce product waste without filtering agglomerated powder
Reduce staff workload. In the conventional manner, the operator usually needs to add the powder to the mixing tank, which is very time consuming. At the same time, the filter needs to be replaced and maintained frequently, and even the best operators can't avoid agglomeration.
Improve efficiency. Traditional processes take a lot of time to hydrate the stabilizer, while IKN equipment can be done in an instant.
Fine particle size distribution for extended shelf life and enhanced stability. The IKN mixer produces the finest particle size emulsion and guarantees the narrowest particle size distribution.
Reduce process time. If you do not use high shear equipment, you will need to invest longer, not even make an emulsion. IKN's innovative dispersion head design ensures the formation of a narrowly distributed and stable emulsion.