Shearing/mixing forces produce controlled, highly sheared, uniform dispersions and stable emulsions. A wide range of product viscosity may be processed, limited only by the maximum 150 psig (10 bar) inlet pressure. Higher viscosity products are processed at lower flow rates to stay within the pressure limit. Typical applications include salad dressing, mayonnaise, liquid egg homogenization, tomato based sauces and various personal care products such as lotions and creams.
