high shear mixer for mayonnaise is the core equipment for achieving efficient emulsification and stable texture of mayonnaise, which can significantly improve product quality and reduce raw material waste.
Egg yolk sauce is a typical water in oil (W/O) cold emulsion product, which requires the oil droplets to be evenly dispersed in the aqueous phase to ensure a smooth taste and stable appearance. Traditional mixing methods are difficult to achieve ideal emulsification effects, while high shear mixers can achieve powder wetting, oil-water emulsification, and homogenization in a short period of time through high-strength mechanical shear force, greatly improving production efficiency and product consistency.
high shear mixer for mayonnaise of Industrial production prioritizes integrated systems with functions such as heating, cooling, and vacuum defoaming to ensure hygiene and stability;
Laboratory grade high shear mixer for mayonnaise  with a capacity of 5-50L can be selected for research and development or small batch production, with lower costs and easy adjustment of formulas