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π—’π—―π—·π—²π—°π˜π—Άπ˜ƒπ—²: 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.
π—˜π—Ύπ˜‚π—Άπ—½π—Ίπ—²π—»π˜: MICELVAK, in-line emulsifier/disperser with multiple stages of teeth.
https://lnkd.in/dnsJcAMi
π—¦π—²π—°π˜π—Όπ—Ώ: Food industry.
π—”π—°π—΅π—Άπ—²π˜ƒπ—²π—Ίπ—²π—»π˜: Production of mayonnaise-type sauces. A droplet size study was conducted with the result shown in the following image: