(MENAFN- GetNews) The process of oil emulsification involves pouring oil and water into a pre mixer in a specified ratio without any additives. Through ultrasonic emulsification, the immiscible water and oil undergo rapid physical changes, resulting in a milky white liquid called“water in oil”. After undergoing physical treatments such as ultrasonic liquid whistle, strong magnetization, and Venturi, a new type of liquid with a smile (1-5 μ m) of“water in oil” and containing hydrogen and oxygen is formed. More than 90% of emulsified particles are below 5 μ m, indicating good stability of emulsified heavy oil. It can be stored at room temperature for a long time without breaking the emulsion, and can be heated to 80 °C for more than 3 weeks.

Improve emulsification effect

Ultrasound is an effective method to reduce the particle size of dispersion and lotion. The ultrasonic emulsification equipment can obtain lotion with small particle size (only 0.2 – 2 μ m) and narrow droplet size distribution (0.1 – 10 μ m). The concentration of lotion can also be increased by 30% to 70% by using emulsifiers.

Enhance the stability of lotion

In order to stabilize the droplets of the newly formed dispersed phase to prevent coalescence, emulsifiers and stabilizers are added to the lotion in the traditional method. The stable lotion can be obtained by ultrasonic emulsification with little or no emulsifier.

Wide range of use

Ultrasonic emulsification has been applied in various fields. Such as soft drinks, tomato sauce, mayonnaise, jam, artificial dairy, chocolate, salad oil, oil and sugar water, and other mixed foods used in the food industry.

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