How An Emulsifying Mixer Applies to the Food Industry

How an emulsifying mixer applies to the Food industry

Before we talk about the food emulsifying process, we should know what is emulsifying. Emulsifying is the process of forming or producing an emulsion. It is a mixture of two liquids that don’t fully combine or are immiscible. It consists of small droplets or globules of one liquid dispersed in another liquid. For example, mustard helps to emulsify a vinaigrette. An emulsion is a mixture of two or more liquids normally immiscible (un-mixable or un-blendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. For example, mayonnaise is an emulsion of oil and vinegar. Some common examples of emulsions are mayonnaise, milk, lotions. Briefly, emulsifying is a process to create emulsions.

Well, we can divide food sauce in two types - Hot food sauce and cold food sauce.  Hot emulsion sauces include Sabayon (Zabaglione), Hollandaise sauce and bearnaise sauce etc. Cold emulsion sauces includes vinaigrette and mayonnaise etc. Berbica technology company has different machines apply to different food sauces production.

Mayonnaise is a basic cold sauce which can be used as a base to make lots of other sauces. Raw materials include eggs, food oil (usually sunflower oil or olive oil), vinegar and other flavour additives. Berbica BSP standard emulsifying mixer is suited for mayonnaise, custard cream and other similar food emulsion sauces. Our technicians have done lots of tests, and the fast process of one batch of mayonnaise can be done in 7 minutes in our BSP high-efficiency homogenized kettle. BSP emulsifier machine is optional to choose a heating system and vacuum system (to remove air bubbles inside of the emulsion). Usually, we suggest our customers get the machine with those optional functions-- On the one hand, it can be always ready for future production expanding with other types of hot emulsion sauce, on another hand the cost for those functions is not that much.

Chilli sauce is another cold sauce emulsion, some people can’t live without it (spicy). While the main raw material - dry peppers are the solid kind that refers to Berbica BC Colloid Mill machine. We have a customer in Singapore uses our Colloid mill to produce chilli sauce, and they ordered two more sets of machines few months ago to expand their business. Refers to another post. Two sets of colloid mill machines connected through pipes. The first mill machine makes dry peppers into rough sauce, and the second one makes the final fine pepper sauce. People can add additives (flavours like salts etc) through the hopper during the milling process. Some factories pump the fine chilli sauces into a blender mixer kettle and add the food ingredients finally to the kettle, and then transfer them to a package working line. I can eat just a little spicy sauce by the way. lol.

Ketchup, some make it in a hot way. Here only share one of Berbica's clients’ experiences. We have got a customer from Sudan, they ordered our BH easy stand high shear homogenize mixer machine to process tomato sauce, combining a moveable jackets tank 300kg capacity. The tank equips with an electric heating system through jacket water. Pull rough tomato paste into the tank, add flavours of sugar and salt etc, turn on the heating system and control the temperature to 60C~80C, lift down the homogenizer shaft under the paste liquid level, turn on homogenize and speed adjust step by step, maximum 3,000 RPM under 50hz, a few minutes later when the paste changes into a very fine sauce. Anyway, this is a very easy process, economical way suited for small batch businesses. Of course, if counts from fresh tomatoes, people need to use clean equipment, a peal machine and cut machinery, make them into a rough paste then emulsify them into fine ketchup sauce with flavours.

Nowadays, people focus a lot on food health and are very strict with food workshops. BVM high shear homogenize and BSP standard emulsifying plant, even BM mixing tank is more recommended for food sauce process since it can finish the process in a closed cycled kettle system, reduces the contact air time during the whole production loop. Well, most workshops shall meet GMP standards and the environment in the room is good enough.