💡 We present one of our 𝗦𝗨𝗖𝗖𝗘𝗦𝗦 𝗦𝗧𝗢𝗥𝗜𝗘𝗦
𝗠𝗜𝗖𝗘𝗟𝗩𝗔𝗞: 𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 𝗢𝗙 𝗘𝗠𝗨𝗟𝗦𝗜𝗙𝗜𝗘𝗗 𝗦𝗔𝗨𝗖𝗘𝗦 𝗪𝗜𝗧𝗛 𝗥𝗘𝗗𝗨𝗖𝗘𝗗 𝗗𝗥𝗢𝗣𝗟𝗘𝗧 𝗦𝗜𝗭𝗘
𝗢𝗯𝗷𝗲𝗰𝘁𝗶𝘃𝗲: Many sauces formulated based on a water/oil emulsion require a minimum droplet size to achieve long-term stability with a reduction in the percentage of stabilizers.
𝗘𝗾𝘂𝗶𝗽𝗺𝗲𝗻𝘁: MICELVAK, in-line emulsifier/disperser with multiple stages of teeth.
https://lnkd.in/dnsJcAMi
𝗦𝗲𝗰𝘁𝗼𝗿: Food industry.
𝗔𝗰𝗵𝗶𝗲𝘃𝗲𝗺𝗲𝗻𝘁: Production of mayonnaise-type sauces. A droplet size study was conducted with the result shown in the following image:
