التطبيق والمعرفة

Guangzhou Promake® production and sales of this honey filling machine, high concentration liquid filling machine for semi-automatic piston filling ...

Main use of cream: homemade ice cream     An emulsifier is the efficient, rapid and uniform transfer of one or more phases (liquid, solid, gas) int...

In today's shampoo market, there are many different groups, but whether it's silicone free shampoo or silicone oil shampoo, or pursuing the new concept of sulfate-free shampoo, they all need to use emulsifiers in their production process.

The scalp is like soil, and hair is a growing plant. Only when the scalp is healthy can hair grow healthily.

 

Today we also introduce a yogurt filling machine.Suitable for medicine, daily chemical, food, pesticide and special industries, it is an ideal viscosity fluid filling equipment.

Liquid washing mixing tank is a permanent machine and equipment for cosmetics processing soap, shampoo, bath liquid, hand sanitizer and other daily chemical enterprises. It uses the propeller in the mixing tank to mix at low speed, so that the raw material is further mixed and fused, so that the processing technology needs the standard.

Perfume freezer is specialized for clarifying and filtering the liquid of makeup water and perfume after freezing; It is the ideal equipment for filtering toner and perfume in cosmetics factory.

Generally, families with children will have women's, men's and children's bath milk, plus the habit of taking a bath frequently, so it provides a broad space for the market of bath milk. As a machinery and equipment manufacturer of daily chemical industry, Promake® has been in contact with many daily chemical manufacturers. Generally, the production of bath milk uses homogeneous emulsifying tank. 

The difference between automatic peanut butter filling production line and multi-functional sauce filling machine is that multi-functional filling machine belongs to a separate filling equipment, of course, it is also the main equipment of automatic peanut butter filling production line, its main role is used for a variety of thick and granular material filling equipment, such as: Peanut butter, sesame paste, beef paste, mushroom sauce, jam, barbecue dip sauce, chopped pepper sauce, pickled mustard sauce, etc.

if you look at the effect of the ingredients, the hair cream contains a lot of hair lotion, and it has the effect of hair care after washing, but the cleaning ability is relatively weak. Conversely, shampoo contains less hair care ingredients, but has a stronger cleaning ability and will be more refreshing after washing.

after a period of lagging development, the pressure of market competition gradually increased. Encountered a bottleneck and could not break through. After many considerations and experiments, the focus was placed on the factors that affect the production process - the equipment that provides heat sources, and after expert testing, it is recommended to use a new type of steam generator equipment, just on the Internet Search on, find the company Promake®, contact the purchase of three mixing tanks with steam generators for the production of the product.

Choose a reliable blending technology (combining Promake® blender equipment, methods and expertise) with predictable and consistent sauce quality at every production scale.

Scientifically sound Promake® blending solutions can bring benefits such as shorter batch times and improved production efficiency when selecting key ingredients for raw materials.

 

The future trend is natural, degradable, environmentally friendly, biochemical, such as surfactants synthesized from natural sources of oil, plant-derived hair care raw materials, essential oils aromatic substances, biological conditioners, biological fermented hair care raw materials, natural Hair oil, nano-encapsulation technology hair oil, organic certified hair care products, highly degradable hair conditioner or surfactant.

Promake's high shear mixing technology effectively disperses alginate in a fraction of the time required by traditional mixers and agitators. The following is the working principle of high shear emulsifier:

Step 1,

The emulsifying tank is filled with deionized water and begins to pass through the recirculation pipe, the alginate powder is added to the feed hopper, and when the valve is opened, it will be sucked directly into the high velocity liquid stream by pumping force.

Step 2,

The powder/liquid mixture immediately enters the rotor-stator working head and is subjected to intense mechanical and hydraulic shearing. This ensures that it is completely dispersed and free of lumps.

Step 3,

The product is pumped back to the process vessel by the self-pumping action of the machine. Once the powder addition is complete, a short recycle completes the process.

For dust-prone powder materials, before opening the inner packaging bag, you should sense and evaluate the air flow rate in the area. If appropriate, gently open the bag from one corner to the whole.

It is best not to use the "dumping method" for these materials (except for closed-type feeders that can be opened and closed), but should use a suitable size stainless steel shovel or scoop or similar transfer utensils, in the way of "digging shovel", transfer To the large weighing container, and the large weighing container should preferably be covered with an empty large transparent plastic bag in an upside-down manner during the transfer to prevent dust;

when choosing a stainless steel tank, the number of layers of the tank body should be customized according to the actual situation, and the stainless steel tank body that suits you should be selected. Stainless steel stirring tanks generally have specifications ranging from tens of liters to several tons. They are made of high-quality SUS304, SUS316L and other materials. They are equipped with high-speed mixers, low-speed mixers, scraper mixers, etc., and can also be equipped with heating, cooling, vacuum, Different process conditions such as pressurization can be customized.

The production process of ice cream mainly includes several processes such as inspection of raw materials, mixing and sterilization of ingredients, homogenization, cooling and aging, freezing, forming and filling, quick freezing, hardening and storage. These processes must be completed in accordance with certain technical conditions, otherwise high-quality products cannot be produced. We know that in the production and storage process of ice cream, the vacuum emulsifier equipment in the homogenization of ingredients plays a vital role.

  Viscosity measurement is an extremely useful technique for quality control.
  During homogenization, many emulsions will undergo a substantial viscosity increase as the droplet size is reduced. The amount of this increase will, therefore, be a good indicator of emulsion quality.

  A viscosity measurement obtained with an inline viscometer can provide an excellent QC benchmark and ensure QA/QC of the process and end-product.

The emulsifier is dissolved in the continuous phase, and then the internal phase is slowly added with good agitation (most common method).
The emulsifier can be dissolved in the internal phase before slowly adding that blend to the continuous phase under agitation.
The emulsifier can be dissolved in the internal phase before slowly adding the continuous phase to form the premix. This means usually produces the best results but it requires a lot of time and vigorous mixing because it involves bringing a preliminary W/O emulsion through the inversion stage to eventually form the desired O/W type.

Emulsion stability is critical in their processing and formulation. Emulsions are often perceived as something simple, macroscale that can be seen, felt, and even tasted but in reality, it is the nanoscale properties of the droplets dispersed in an emulsion that are the main contributors to the emulsion’s bulk properties. Specifically, the size and charge of the emulsified droplets directly affect stability, taste, safety, look and feel, and function. Thus, it is of utmost importance to be able to accurately and quickly measure these properties of emulsions.

the goal in preparing emulsions is to reduce the interfacial tension to promote a more intimate blending of the two phases. This is accomplished in two primary ways – by reducing the viscosity of the internal phase and through the use of chemical additives.

Increase overall throughput and efficiency of homogenization processes
Ultra-high shear rotor/stator systems speed up cycle time by reducing the number of passes required through a high-pressure homogenizer, an inherently low-throughput, high-energy device. Since homogenizers are also generally maintenance-intensive, an efficient ‘pre-mixer’ generates significant savings in the overall cost of production. In certain applications, ultra-high shear mixers even offer a viable alternative to homogenizers.

Creaming is the phenomenon in which the dispersed phase separates out, forming a layer on the top of the continuous phase. It is notable that in creaming, the dispersed phase remains in globules state so that it can be re-dispersed on shaking.

Various factors can affect emulsion stability. Common issues with emulsion instabilities are coalescence, flocculation, creaming & breaking.

Given that the viscosity of the emulsion is not a static parameter but is varying due to process requirement as well as from the processing itself, it is crucial to monitor and control viscosity during the complete processing cycle.

Milk is an emulsion of milk fat in an aqueous solution containing many different proteins, lactose and salts. Margarine is an emulsion of water droplets in fat, stabilised by a packing of needle-like crystals of fat inside the continuous fat phase.
   Cream is a concentrated emulsion of milk fat in an aqueous phase; the concentration depends on the type of cream.Salad dressings are made by emulsifying vegetable oil in an aqueous mixture that contains vinegar.Mayonnaise is a very concentrated emulsion of oil droplets in water, stabilised by proteins from egg yolk. Food products. Salad dressings, gravies and other sauces, whipped dessert toppings, peanut butter, and ice cream are also examples of emulsions of various edible fats and oils. Waterborne paints and coatings are usually emulsions of polymer-based binder particles. Medicines & Drugs. Starch/Gelatin Blend Microparticles are prepared by the water-in-oil emulsion solvent diffusion method. 

 

Emulsions are widely used as precursors and end-products. This is due to infinite number of possible combinations of emulsions systems.

A recent advancement is the micro-emulsion, a special type of emulsion characterized by extremely small particle size, transparency and enhanced stability as compared to conventional systems.

Guangzhou Promake Machinery Equipment Co. homogenization technology is applying microfluidics Interaction Chamber to produce uniform nanoparticles in high shear homogenizers. The processed fluid passes through the fixed geometry within the Z-Type microfluidics chamber (can also be considered a contininuous microreactor) to create a uniform processing profile. Through this method, oil-in-water and water-in-oil nanoemulsions (100–1000 nm) can be produced.

Nanoparticles have a wide range of applications including in medicine, cosmetics, food, transportation, energy, and environmental science.

Homogenization can offer an effective method for creating and dispersing nanoparticles. However, for the creation of nanoparticles by particle size reduction, a combination of strong forces are required.

Homogenizer is widely applied in the field of food, dairy, beverage, pharmaceutical, chemical, biological technology and scientific research. In food and drink industry, homogenizer is usually used to process UHT milk, pasteurized milk, yogurt, milk drinks, soy milk, fruit juice, peanut milk, etc.

There are many functions and different styles of our emulsifier mixer. The principle for us to choose the machine should base on the manufacturing process and formula. If you have difficulty making choice, contact our sales engineer. Andthey would supply best solutions for you to choose after full discussion.

For the capacity lower than 200L, most customers would choose the upper homogenizing mixer. The motor for lower capacity is not very heavy compare to the big capacity. Even the motor equip in the cover , it could also lift freely .  While for the capacity above 500L, especially the whole machine does not contain lift function  most customers would choose the bottom homogenizer one.

The bottom emulsifier mixer is also called the lower emulsifier mixer.  It means the homogenizing head was installed at the bottom of the tank. The distance between the homogenizer head and the bottom of the tank is very short, so it suits for making a small quantity of emulsion cream in the initial stage. 

Cell Lysor, Disperser, High Shear Mixer, Homogenizer, Polytron, Rotor-Stator Homogenizer, Sonicator or Tissue Tearor - What's the difference?  Which homogenizer do I need?

When using a rotor-stator homogenizer, it is important to select a generator probe that provides a low sheer number.  A associate can assist you in determining shear numbers of the generator probes that would work best for you.  With that generator probe selected, most homogenization will take place in a matter of seconds, so heat production is not a concern.  

A Homogenizer is a piece of laboratory or industrial equipment used for homogenizing of a variety of samples such as tissue, plant, food, soil, and...

Most high-pressure homogenizers used for homogenization were adapted from commercial equipment designed to produce emulsions and homogenates in the food and pharmaceutical industries.

Blade homogenizers are available for a range of liquid sample sizes from 0.01 ml to multi gallons. Some of the higher rpm homogenizers can reduce tissue samples to a consistent particulate size with distributions as small as 4um as determined by flow cytometric analysis.

The capacity of the rotor-stator should be matched to the viscosity and volume of the medium and with the type and amount of plant and animal tissue to be processed.

With mechanical, rotor-stator homogenizing the most important component is the homogenizer probe also known as the generator.

The variables to be optimized for maximum efficiency are as follows:

 Design and size of rotor stator (generator)

 

Rotor tip speed

 

Initial size of sample

 

Viscosity of medium

 

Time of processing or flow rate

 

Volume of medium and concentration of sample

 

Shape of vessel and positioning of rotor-stator

 

The rotor-stator homogenizer or generator type homogenizer was first developed to make dispersions and emulsions, and most biological tissues are quickly and thoroughly homogenized with this apparatus. The appropriately sized cellular material is drawn up into the apparatus by a rapidly rotating rotor (blade) positioned within a static head or tube (stator) containing slots or holes.

Using a homogenizer for emulsion to produce these types of goods — which might include sauces, seasonings, cosmetic creams, pharmaceutical suspensions, and more — is often the most effective way to create the smaller droplet sizes and higher molecular density that these commodities require.

The preparation of a nano-scale or submicron homogeneous emulsion involves the homogenization of oil-in-water liquid phases with a mean droplet size ranging from 50nm to less than 1000nm. The stability of a submicron emulsion, achieved through submicron homogenizing, depends on droplet size and the surfactant chemical system (and its concentration) used in the formulation.

Emulsifying is the process step of mixing two or more normally unmixable or unblendable liquid phases in an overall product system or formulation. Emulsification is widely used in industry applications involving chemical processing, liquid pharmaceutical products and food & beverage processing.

While a range of emulsifying mixer designs can be used to produce emulsions, such as stirred vessels/agitators, static mixers and homogenizers, rotor-stator mixers are particularly well suited for emulsifying (especially in the macro-emulsion droplet size range).

At present, most of the traditional homogeneous equipment used in the food industry are high pressure homogenizer, colloid mill, sand mill and roller mill, etc. In recent years, a new type of high shear homogenizer equipment has appeared.

The rotor-stator homogenizer or generator type homogenizer was first developed to make dispersions and emulsions, and most biological tissues are quickly and thoroughly homogenized with this apparatus.

Emulsifiers combine materials that are not chemically inclined to bond together. They break up droplets, then mix in an emulsifying agent to keep the product from separating after the mixing is finished.

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An emulsion can be defined as a dispersion of one material (usually the oil phase) inside another non-miscible (water) phase.

When added to an o/w emulsion, the emulsifier surrounds the oil droplet with it’s oil-loving tail extending into the oil, and it’s water-loving head facing the water.

There are 4 main types of emulsifier(chemical): – Anionic (O/W), this is where the hydrophilic head groups carry a negative charge. Examples: sodi...