1. Vacuum Homogeneous Emulsifier

·Working Principle: In a vacuum environment, the high-speed rotating homogenizing head shears, disperses, and emulsifies the materials. Under vacuum conditions, the materials avoid air incorporation, reduce bubble formation, and better maintain the quality and stability of sauces. For example, some large food processing plants use this type of emulsifier to produce high-quality mayonnaise, salad dressing, custard sauce, pastry fillings, and other food and baking ingredients, as it results in a finer texture and better taste of the sauces.

·Advantages:

·Excellent emulsification effect, fully mixing oil and water phases to form a uniform and stable emulsion, improving the taste and texture of sauces.

·Effectively prevents material oxidation and contamination, extending the shelf life of sauce products.

·Suitable for processing high-viscosity, high-fat content materials, aligning with the characteristics of egg-based sauces.

·Ideal for batch production in food factories, enabling high efficiency and saving manpower, resources, and costs.

2. High-Shear Emulsifier

·Working Principle: Relies on the shear force between the high-speed rotating rotor and stator to quickly disperse and emulsify materials. The high-speed rotation of the rotor generates strong centrifugal force, subjecting the materials to intense shearing, friction, and impact in the narrow gap between the stator and rotor, achieving emulsification.

·Advantages:

·High emulsification efficiency, capable of uniformly emulsifying materials in a short time.

·Simple structure, easy operation, and convenient cleaning and maintenance.

·Relatively low price, suitable for small and medium-sized food factories.

·Suitable for small-scale workshops and small-batch production, though the emulsification effect is significantly inferior to that of a complete homogeneous emulsifier system.