In order to improve the uniform emulsification state and extend the product storage period, in many industrial productions, professional homogenizer equipment is required to find a suitable solution for good dispersion. Today, I will introduce the high shear homogenizer with good homogenization and mixing effects, its working principle, and the application of the high shear mixer in the food industry.
In industry, when two immiscible liquids or solid-liquid are mixed, an emulsifying machine is usually used to complete the oil-water emulsification to achieve the effect of dispersing and homogenizing. The main force of the high shear mixer is sheer force. When the oil-water two-phase medium is mixed to form water-in-oil or oil-in-water, it cannot exist stably. A suitable emulsifier is needed to improve the surface tension of the system. Disperse into fine particles, and finally form a stable and uniform dispersion system to achieve a good emulsification effect. At present, the application of homogeneous emulsifiers is not limited to emulsification. The emulsifier machine has a strong shearing effect, which can crush the powder and particles under the impact of destruction, and finally be refined to small particle size, and then the solid particles are fully blended into the liquid to form a relatively constant suspension. When the fineness of the material reaches the micron or even nanometre level, the system can be considered homogeneous.
The high shear emulsifier is more suitable for processing granular materials with more fiber or harder. Mixing, sterilization, and homogenization can be completed at the same time. The high-shear emulsification technology is used to process the soybean protein, so that the protein particles are greatly reduced and the hydrophobic groups are exposed, which is conducive to the formation of a gel network and can significantly improve the water holding capacity of the soybean protein isolate gel. Processing corn gluten powder through high-speed shear emulsification technology to change the physical properties of protein powder can significantly reduce particle size, improve rheology and solubility, increase starch degradation rate and protein hydrolysis, and effectively inhibit the delamination of fruit and vegetable juices. High shear emulsifiers are widely used in products with high viscosity and high emulsification requirements, such as sauce and fruit tea.