date:Dec 23, 2022
ed for additional pumps. The egg (either powder or liquid) is added to the vessel and is rapidly wetted out and dispersed into the high velocity liquid stream. Recirculation continues as the remaining aqueous phase ingredients are dispersed and hydrated. The Mayonnaise plant uses a separate hopper for oil addition and when the oil feed valve is opened, oil is drawn down from this hopper into the aqueous phase at a controlled rate. The aqueous and oil phase ingredients pass directly into the work