Sauce Vacuum Homogenizer

Homogeneous emulsification is a key stage in the production of mayonnaise. JPS has developed a temperature controlled mixing technology, which can generate stable and highly uniform lotion. The multifunctional one pot mixer has a high shear device, which can generate very small oil droplet sizes, avoid trapping micro bubbles in the product, and prevent flocculation and sedimentation. The mixer uses vacuum technology to introduce components below the liquid surface. This leads to instant emulsification, avoids clumping and the formation of "fish eyes", and reduces air mixing and foaming.