date:Dec 23, 2022
For example, mayonnaise is an oil-in-water emulsion, so the mixer must be able to form a stable emulsion, but it must also be able to maintain movement in the vessel during oil addition when the viscosity begins to increase. Oil addition must be controlled because if it is added too quickly this can cause the emulsion to break. In low-fat formulations where gums and thickeners such as starches are added to enhance mouthfeel, the mixer needs to incorporate and hydrate these ingredients without fo