Let's make emulsions
You can make emulsions by combining two immiscible liquids (oil and water, for example) in a suspension through the use of force. The use of emulsifiers is necessary to keep this mixture stable and permanent.
Which emulsions equipment do you need?
Cost-effective homogenizing and emulsifying system
Inline batch mixer for solids and liquids
Batch dispersing machine for abrasive products
Jet flow agitator for high-viscosity media
High pressure electric laboratory homogenizer
High pressure air powered laboratory homogenizer
High shear lab mixer for creams
Emulsifier for cosmetic creams
Continuous homogenizing system
High accuracy homogenizing system
Batch dispersing machine for bottom entry into vessels
Dust-free continuous homogenizing system
Dilution system for two or more liquids in one pass
Pilot dispersing machine for testing and scale-up
In-line laboratory dispersing machine
Laboratory dispersing machine for low-viscous masses
Agitator for medium viscosity media
Agitator for low viscosity media
In-line monoblock linear filler & capper
Servo controlled filler
High pressure pilot homogenizer
High pressure industrial homogenizer
Pilot high pressure homogenizer
Low speed tube filler
Medium speed tube filler and sealer
Medium and high speed range automatic tube filler
High speed automatic tube filler
Loading cassette for a tube filler
Tube feeder for a small scale production tube filler
Tube feeding unit for high volume and high speed tube filler
Tube unloader and feeder
Horizontal cartoner for pharma and cosmetics
Automatic cartoner for applications in pharma and cosmetics
High-capacity horizontal cartoner for pharma and cosmetics appliances
Vacuum mixer for suspensions
Self-adhesive linear labeling machine for bottles
Cosmetic cream filler
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Emulsifying equipment and manufacturing processes to know about
To mix two immiscible substances, you first need to break down one of them into millions of tiny droplets. You can then suspend these droplets in the other substance by blending both with an industrial blender. The droplets become known as the dispersed phase, while the other liquid becomes the continuous phase.
Emulsions can be either oil-in-water (O/W) and water-in-oil (W/O). To form oil-in-water emulsions, the dispersed phase must be oil and the continuous phase, water. For water-in-oil emulsions, the phases are the opposite. However, these substances will not stay mixed for long on their own, and this is where the use of emulsifiers becomes necessary. Emulsifying equipment such as shear mixers and high-speed agitators are essential to prevent separation.
Emulsions for cosmetic, food, and pharmaceutical purposes
Some of the most common food items and sauces such as Hollandaise, mayonnaise, and salad dressings are emulsions. Cosmetic products such as shampoos, creams, conditioners, and lotions are also emulsions. Similarly, in healthcare circles, emulsions deliver vitamins, supplements, and other bioactive compounds.
Oil-in-water emulsions are more suitable for products meant for internal use. This is why food sauces and drug supplements are mostly oil-in-water emulsions. On the flip side, products meant for external use, such as creams and lotions, work better with water-in-oil emulsions.
What are the regulations for different emulsions?
The Good Manufacturing Practices (GMP) from the World Health Organization (WHO) guide the food, cosmetic and pharmaceutical emulsions production. While the institution encourages these regulations, they are not enforceable.
In the US, the FDA regulates pharmaceutical emulsions, and products that don’t meet these regulations are marked adulterated. In Europe, it’s the decentralized European Medicines Agency (EMA) that enforces EudraLex, in collaboration with regional regulatory agencies in the European Union. EudraLex is the collection of rules and regulations governing medicinal products in the EU. In the ASEAN region, marketing authorizations for drugs are country-specific, although pharmaceuticals production regulations are largely based along PIC/S recommendations.
A few words about filling and packaging of emulsions
For starters, packaging laws in several countries oblige you to clearly state whether products are suitable for internal or external use on their labels. You should also use wide-mouthed bottles for viscous emulsions and state clearly on the label that the product should be shaken thoroughly before use. Finally, low temperatures can contribute to the demulsification of emulsions, so you should avoid refrigerating them.