Industry Applications: How Is Liquid Emulsifier Equipment Used in Different Sectors?

Q9: What are the specific applications of liquid emulsifiers in the food industry, and what special requirements must they meet?

• Dairy Products: Emulsifying milk fat and water to produce milk drinks, ice cream, and cheese—this prevents fat separation and improves the smoothness of the product.
• Condiments: Preparing salad dressings, mayonnaise, and soy sauce emulsions—breaking oil droplets into fine particles to ensure uniform taste and long shelf life.
• Beverages: Producing fruit juice emulsions (e.g., orange juice with pulp) and functional drinks (e.g., protein drinks)—dispensing pulp or protein particles evenly to avoid sedimentation.

• Hygiene Standards: The equipment must be made of food-grade materials (e.g., 316L stainless steel) with no dead corners in the structure to facilitate cleaning and avoid bacterial growth. It must comply with international standards such as FDA (U.S. Food and Drug Administration) or EU 10/2011.
• Temperature Control: Many food materials (e.g., milk, cream) are heat-sensitive, so the emulsifier should be equipped with a jacketed cooling/heating system to control the temperature within 5-60℃ and avoid nutrient loss or material deterioration.
• Low Shear Damage: For materials containing fragile components (e.g., fruit pulp, probiotics), a low-shear emulsification mode should be adopted to avoid damaging the components and affecting product quality.

Q10: How do liquid emulsifiers contribute to the pharmaceutical industry, and what technical standards must they comply with?

• Oral Preparations: Producing emulsions (e.g., cod liver oil emulsion) and suspensions (e.g., antibiotic suspensions)—improving the solubility and bioavailability of fat-soluble drugs, making them easier to absorb by the human body.
• Topical Preparations: Preparing ointments, creams, and lotions (e.g., anti-inflammatory creams)—ensuring uniform dispersion of active pharmaceutical ingredients (APIs) and enhancing the absorption effect on the skin.
• Injections: Manufacturing lipid emulsions (e.g., intravenous fat emulsions) for clinical nutrition—breaking oil droplets into ultra-fine particles (≤1 μm) to avoid blocking blood vessels and ensure injection safety.

• GMP Compliance: The equipment must meet GMP requirements, including closed production systems (to prevent cross-contamination), online cleaning (CIP) and online sterilization (SIP) functions, and complete production process recording (to facilitate traceability).
• Particle Size Control: For injections, the emulsifier must ensure that the droplet size of the emulsion is within the specified range (e.g., 0.2-0.8 μm for intravenous emulsions) and that there are no large droplets (to avoid adverse reactions).
• Material Compatibility: The equipment’s components (e.g., seals, hoses) must not react with pharmaceutical materials or release harmful substances—common materials include fluororubber (for chemical resistance) and PTFE (polytetrafluoroethylene) (for high temperature resistance).