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💡 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:
[/fusion_text][/fusion_builder_column][fusion_builder_column type="1_2" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" border_radius="" box_shadow="no" dimension_box_shadow="" box_shadow_blur="0" box_shadow_spread="0" box_shadow_color="" box_shadow_style="" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_imageframe image_id="15881|full" max_width="" style_type="" blur="" stylecolor="" hover_type="none" bordersize="" bordercolor="" borderradius="" align="none" lightbox="no" gallery_id="" lightbox_image="" lightbox_image_id="" alt="" link="" linktarget="_self" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset=""]https://vakkimsa.com/en/wp-content/uploads/sites/3/2024/09/Casos-exit-1.png[/fusion_imageframe][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]
