Mixing Considerations In The Production Of Flavor Emulsions

Flavor Emulsions are used in a wide range of foods, carbonated soft drinks, and dairy products. A typical flavor emulsion contains water, essential oils and emulsifiers, and stabilizers such as gum Arabic. Using conventional agitators, some aspects of this process present considerable difficulty to the processor with hydration of gums and thickeners being one of the most difficult mixing operations. Agglomerates can easily form which are are not easily dispensed using conventional agitators. Also, partially hydrated material can build up on the shaft of the mixer and on the vessel wall.

Alleviate the common problems when utilizing an agitator by utilizing a high shear mixer the rotor/stator workhead which hydrates and disperses the powdered ingredients and forms the emulsion.