Emulsifying Mixer Machine: Multiple factors contribute to emulsification in an emulsifying mixer machine.
☞ Emulsifying Mixer Machine
An emulsifying mixer machine, a kind of emulsification equipment that uniformly combines oil and water, is used in the mechanical preparation of emulsion. The three most common emulsifiers nowadays are the mixer used for emulsification, the colloid mill, and the homogenizer. Emulsion’s particles ‘ Dispersibility and quality (stability) are highly correlated with the emulsifier’s kind, structure, and performance.
In most cases, the resulting emulsion has low dispersibility; this is especially true with stirring emulsifiers, which cosmetic manufacturers still use. Large, irregular, and easily contaminated particles characterize this formulation. However, it is inexpensive because it is easy to produce. You may use it to make popular cosmetics that meet the typical composite quality criteria if you design and operate it sensibly.
The design of vacuum mixer homogenizers has come a long way in recent years, and emulsions created with such equipment have superior distribution and consistency.
☞ Temperature
There is no hard and fast rule about the optimal emulsification temperature, although it significantly impacts emulsification quality. At room temperature, emulsification may be performed by stirring if both the oil and water are in liquid form.
The emulsification temperature is determined by several parameters, including the kind of emulsifier used, the solubility of the oil and water phases, and the melting point of the high-melting material present in the two phases. The wax and fat phase components with higher melting points (over 70°C) need a relatively constant temperature between the two phases. Because the wax and fat crystallize when the water phase is introduced at a low temperature during emulsification, the mixture is often lumpy, rough, and uneven.
Maintaining the oil and water phases at a temperature between 75 and 85 degrees Celsius during emulsification is possible. The emulsification temperature rises when the oil phase includes wax and other components with a high melting point.
Additionally, the emulsification temperature may be suitably raised if the viscosity grows significantly during the operation, the so-called excessively thick, and impacts the stirring. If the emulsifier has a defined phase inversion temperature, it is preferable to use an emulsification temperature close to that value.
In rare cases, the emulsification temperature may also affect the emulsion’s particle size. Using the fatty acid soap anionic emulsifier in the primary soap technique yields an emulsion with a particle size of around 1.8-2.0 m, provided that the emulsification temperature is maintained at 80 °C—emulsification at 60 °C results in particles that are about 6 m in size. Particle size seldom changes with emulsification temperature when nonionic emulsifiers are used.
☞ Emulsion Time
The quality of the emulsion may be seen to be affected by the emulsification period. The emulsification time depends on many factors, including the oil-to-water volume ratio, the viscosity of each phase, the consistency of the resultant emulsion, and the emulsifier type and concentration. Emulsification temperature is another term for this. The emulsification machinery’s effectiveness directly affects the amount of time required for the system to become completely emulsified.
The emulsification period may be calculated by trial and error. Emulsification may be completed in as little as 3-10 minutes with the help of a homogenizer operating at 3000 rpm.
☞ Stirring Speed
The impact of stirring speed of the emulsifying mixer machine on the emulsion is only one of the many effects of emulsification equipment. To properly mix the oil and water phases, the stirring rate must be reasonable but excessive.
☞ Stirring Speed Design
One factor affecting emulsification is the stirring speed in the Vacuum Mixer Homogenizer ‘s design. The oil and water phases are thoroughly combined by stirring moderately. Obviously, the goal of thorough mixing will only be met if the stirring speed is hi gh. But a three -phase system will develop if the stirring speed is too high and air bubbles are introduced into the system—increasingly unstable emulsions. Therefore, preventing air from getting in during stirring is essential, which is why the vacuum emulsifier works so well.