Is this really what a 500L mayonnaise vacuum emulsifier looks like?

Mayonnaise Emulsifier Selection

I. Production Requirements

(I) Output Requirements

1. Determine your production scale and calculate the required hourly or daily mayonnaise output. This will directly affect the model and specifications of the emulsifier. For example, if it is a small food processing plant with low daily output, a small benchtop emulsifier can be chosen; for large-scale production enterprises, a high-output industrial-grade emulsifier is needed.

2. Consider future production expansion plans and select an emulsifier with a certain production capacity margin to meet future growth needs.

(II) Product Characteristics

1. The formula and characteristics of mayonnaise will affect the selection of the emulsifier. Different formulas may require different mixing methods and shear forces. For example, if the mayonnaise contains more solid particles or has higher viscosity, an emulsifier with strong shear force and mixing capability is needed.

2. Pay attention to product quality requirements, such as fineness and stability. High-quality emulsifiers can ensure the uniformity and stability of mayonnaise, extending the product's shelf life.

II. Equipment Performance

(I) Mixing Methods

1. Emulsifiers have various mixing methods, commonly including high-shear mixing, homogenization mixing, and turbine mixing. High-shear mixing is suitable for situations requiring strong shear force, enabling rapid dispersion and emulsification of materials; homogenization mixing achieves a more uniform mixing effect; turbine mixing is suitable for large-capacity mixing needs. Choose the appropriate mixing method based on the characteristics of mayonnaise.

2. Some emulsifiers are equipped with special mixing blade designs, such as anchor-type or spiral-type, to meet different mixing requirements.

(II) Shear Force

1. The emulsification effect of mayonnaise largely depends on the shear force of the emulsifier. The greater the shear force, the better the mixing of the oil and water phases in the material, forming a stable emulsion. When selecting an emulsifier, pay attention to its shear force parameters and choose based on actual needs.

2. The shear force performance of the emulsifier can be understood by reviewing the equipment's technical specifications, consulting the manufacturer, or conducting sample tests.

(III) Temperature Control

1. Temperature control is very important during the production process of mayonnaise. Some emulsifiers are equipped with heating and cooling systems, enabling precise control of material temperature to ensure product quality. If your production process has strict temperature requirements, choose an emulsifier with temperature control functionality.

2. Consider the accuracy and stability of temperature control, as well as the speed of heating and cooling, to meet the needs of the production process.