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Salad dressing homogenization Equipment

Homogenization is the process of reducing particle size in mixtures to improve the consistency, uniformity, and stability of the product. The choice of a homogenizer depends on the nature of the product, desired particle size, the physical state of the ingredients, and pressure requirements during the process. Homogenization is widely used in the biotech industry for cell lysis and in the pharmaceutical industry for the emulsification of creams and ointments; it also finds applications in the cosmetics and food industries for improving the consistency and uniformity of various products.

Homogenization

Salad dressing has found its way onto dinner plates for millennia as a quick way to liven up leafy dishes. Experimentation with oil, vinegar, wine, salt, and other ingredients developed into the broad selection of dressings we enjoy today. Through a process of emulsifying the basic formula, adding additional elements, and then bottling and labeling the final mixture, consumers have easy access to reliable tastes on demand.

Salad dressing

<span style="font-weight: 400;">Biotech and pharmaceutical development programs often require a mixing method that achieves both particle size reduction and complete cell lysis. When piloting production systems, it’s vital that you have complete control over the pressure to accommodate all cell types, and that the results of testing are completely scalable to full production.</span>
<h2>High-pressure homogenizer offering all configurations</h2>
<span style="font-weight: 400;">The DeBEE 2000 from BEE International is a complete pilot solution for high pressure homogenization in a highly compact format. Offering user-adjustable pressure control from 5,000 to 45,000 psi, the unit is suitable for a wide range of pharmaceutical and biotechnology applications and its modular design means lower costs of maintenance and repair.</span>

<span style="font-weight: 400;">This pilot unit also offers a wide range of options to suit all process and budget requirements, including Dual Feed, Dual Jet, control of cavitation, shear and impact and secondary additive feed for particle synthesis.</span>

<span style="font-weight: 400;">PLC control and HMI touch screen provide simple monitoring, and the unit is designed to be easily cleaned (Clean in Place) and portable.</span>

High pressure pilot homogenizer

<span style="font-weight: 400;">For any industrial pharmaceutical process that relies on high pressure homogenization it’s vital that the equipment used is robust enough to cope with the demands of continuous operation. More than this, modern production demands high levels of process control and automation, as well as seamless integration with plant controls and providing results that satisfy the highest regulatory demands.</span>
<h2>Homogenizer offering the highest level of automation, compliance and capacity</h2>
<span style="font-weight: 400;">The DeBEE 4000 series from BEE International is the company’s top-of-line homogenizing solution for high performance situations. Designed from the ground up to achieve the best results as efficiently as possible, the DeBEE 4000 uses DeBEE’s proprietary homogenization technology for unequalled results, coupled with a hydraulically driven vertical intensifier pumps with a slow stroke rate to provide higher pressure and higher process intensity, all with lower maintenance costs.</span>

<span style="font-weight: 400;">Featuring a PLC with bespoke HMI software and full-colour touch screen, the DeBEE 4000 offers easy access to several features including security modes and authorisations, integrations with plant controls using network data gathering, and dynamic visual schematics for at-a-glance system status and component parameters.</span>

<span style="font-weight: 400;">The DeBEE 4000 features a fully sanitary design making it ideal for pharmaceutical and biotech production, as well as use in the chemical industries.</span>

High pressure industrial homogenizer

<span style="font-weight: 400;">It’s vital that small units for experimentation can scale up with 100% accuracy. Ease of use, reliability and simple maintenance means increased work efficiency, and rapid cleaning and suitability for sanitary uses increase flexibility and improve return on investment.</span>
<h2>Cost-effective benchtop homogenizer with reliable and consistent process for R&amp;D</h2>
<span style="font-weight: 400;">The Nano DeBEE from BEE International is a market-leader in laboratory-scale homogenizers. Designed for maximum flexibility, the Nano DeBEE can be used for a range of procedures including cell disruption, particle size reduction, nano/micro emulsions and nano/micro dispersions. Despite the minimum sample size of only 5ml, the results obtained from the DeBEE are guaranteed 100% scalable to production processes.</span>

<span style="font-weight: 400;">Offering excellent value for money, the Nano DeBEE can operate at up to 45,000 PSI of pressure and yet it is simple to clean and maintain and it’s suitable for sanitary applications where required. A further major benefit is that DeBEE will provide new staff training for the lifetime of the product.</span>

High pressure electric laboratory homogenizer

<span style="font-weight: 400;">Offering lab-scale to small pharmaceutical production scale output for in one unit means maximum cost-benefit when acquiring a homogenizer. Capable of achieving a range of processes including cell disruption, particle size reduction, creating stable nano/micro emulsions and working with polymers and liposomes, this benchtop scale unit can operate at up to 15 litres per hour capacity, yet still offer lab quality results.</span>
<h2>Air-operated, compact, bench-top homogenizer suitable for a broad range of applications</h2>
<span style="font-weight: 400;">The Micro DeBEE from BEE International is a compact, laboratory-scale homogenizer that can also be used for small-scale production. This is an air-powered unit that can process as little as a single 5ml sample, up to as much as 15L per hour, offering exceptional flexibility.</span>

<span style="font-weight: 400;">Features that make it an excellent R&amp;D machine include maximum pressure of 45,000 PSI/3100 bar (at 150 PSI, 55 CFM). In addition, the back pressure can reach 5,000 PSI/350 bar, but this is adjustable to your specific process.</span>

Micro DeBEE is simple in operating, and exceptionally easy to maintain and clean (with no disassembly required), adding further to the value proposition.

High pressure air powered laboratory homogenizer

<span style="font-weight: 400;">For maximum value, a high-pressure homogenizer that’s suitable for both laboratory and pilot/small scale pharmaceutical production is the ideal choice. Full control over all process elements and 100% scalability coupled with cost-effective electric operation offers substantial cost-savings over alternative options.</span>
<h2>Cost-effective unit suited for both laboratory and pilot use</h2>
<span style="font-weight: 400;">The Mini DeBEE from BEE International is hydraulically driven homogenizer that is suitable for both laboratory use and in pilot plants or in small-scale production. Offering the highest process intensity available in its class, it will disrupt the toughest cells with the highest yield, or obtain the smallest particle size.  </span>

<span style="font-weight: 400;">With proprietary modular homogenising cell, the Mini DeBEE offers completely independent control of pressure, flow, cavitation, impact, shear and process duration. The minimal sample size of only 10ml makes it an excellent choice for R&amp;D and lab work. Because it guarantees 100% scalability, it can easily be transferred to pilot operations, or the machine itself can also be used for small-scale and batch production, offering continuous flow of up to 15 litres per hour.</span>

<span style="font-weight: 400;">PLC control with digital interface means simple operation and monitoring, with user-adjustable operating pressure from 2,000 to 45,000 PSI. Coupled with a wide range of options, this makes the Mini DeBEE suitable for application in the pharmaceutical, biotech, chemicals, cosmetics and food industries.</span>

Pilot high pressure homogenizer

When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vital to achieve thorough emulsification and homogenization to ensure product quality. Traditional homogenizing solutions can be slow and difficult to clean, increasing downtime between batches. A modern vacuum-based system offers the flexibility to produce a wide range of products quickly, with exceptional quality and short cycle time.


<h2>Vacuum processing plant for emulsions, suspensions and gels</h2>
The MultiVacH from Enoop is a state-of-the-art processing plant for the production of high-quality sauces, mayonnaise, <a href="https://making.com/ketchup/">ketchup</a> and other liquid and viscous products.

Designed to be completely flexible, MultiVacH can be used whenever liquids or powders need to be thoroughly mixed and offers both cooling and heating to suit all production methods.

Ingredients are circulated via vacuum pump to a high-shear mixing element, then recirculated. This allows for extremely fast processing, as the circulation of product provides additional macro-mixing.

Downtime associated with batch or product changes is reduced to an absolute minimum thanks to fully pumped emptying via the recirculation line. In addition, rotating clean-in-place nozzles speeds up cleaning, allowing the MultiVacH to be used in multi-recipe environments.

Heating and cooling are via a double-jacket system, with direct steam injection available for high-temperature recipes.

Control is via a Siemens PLC with 12” touchscreen display, allowing observation and control of all parameters. Production can be manual, semi-automatic or fully automatic to your requirements.

Vacuum based homogenizer

Emulsions enhance foods with a creamy mouthfeel and richer flavors. But the immiscible nature of oil-and-water mixtures makes it challenging to maintain consistency in textures and taste across batches.


<h2>Versatile, powerful, and reliable</h2>
The ProxxD® high-shear emulsifier from ProXES guarantees reproducibility batch after batch. The built-in proprietary automation system hands full control over the shear energy input and other critical parameters.

Droplet distribution impacts emulsion stability and the sensory profile of the final product. FrymaKoruma specializes in droplet size control and is the world market leader in emulsion-based food processing systems.  Its technology solution disperses fine droplets with precision to create superior-quality foods and extend their shelf-life.

The ProxxD® is a highly versatile system that is easily adaptable to match your exact processing needs. Besides emulsification, the ProxxD® performs a range of food processing functions, including dosing &amp; weighing, mixing, and vacuum deaerating.

The integrated unit has been redesigned with a small footprint but large capacities, reaching up to 5,000 kg/hour depending on the product recipe.

Batch processing system for emulsions and suspensions

Texture and consistency are critical to foods with delicate compositions like dressings and fruit juices. But the base ingredients do not always mix into a homogenous recipe, especially in the case of emulsions such as mayonnaise.


<h3>Disperse the components uniformly into the mix</h3>
The Standard Production Plant (SPP) from IKA is a high-shear mixer for fine foods and beverages, including ketchup, plant-based cheese, and hummus. The system incorporates a two-stage unit that blends the ingredients and, secondly, disperses them homogeneously across the medium.

A rotor-stator solution achieves dispersion with a narrow particle size distribution, ensuring stable emulsions and suspensions with the longest possible shelf-life. Meanwhile, the dispersing chamber produces a vacuum to maintain a constant flow rate regardless of viscosity level.

The SPP is available in batch volumes from 25 to 4,000 liters and is equipped with spray nozzles for quick and easy clean-in-place without additional pumps.

Homogenization and emulsifying system for fine foods

To make smooth batches of mayonnaise or ketchup you need to use process equipment for stirring, heating, and cooling the emulsions. This can be a time- and space-consuming process and each technology comes with a different set of challenges from efficiency to cleaning.


<h2>Mixes, cuts, emulsifies, heats, cools, and deaerates your mixture</h2>
<span data-contrast="auto">The Stephan Vacutherm by ProXES is an adaptable and expandable all-in-one emulsion processing system. The system combines cutting, mixing, heating, cooling, and deaerating to ensure a compact and streamlined production of both hot and cold batches. </span><span data-ccp-props="{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}"> </span>

<span data-contrast="auto">With a double-jacket vessel and a rotor-stator homogenizer the Stephan Microcut, the equipment guarantees stable emulsions while emulsifying and homogenizing even chunky products. With the aid of the vacuum system and corresponding hoppers, extensive dosing options for solid, semi-solid, and liquid ingredients are possible.</span><span data-ccp-props="{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}"> </span>

<span data-contrast="auto">Fast and gentle heating is achieved by direct steam injection and can reach the maximum working temperature of 95C, or optionally 110C. It is also possible to use the double jacket for indirect heat cooking or cooling. The power of the equipment ranges from 1600 to 3600 l/h. </span><span data-ccp-props="{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}"> </span>

<span data-contrast="auto">What is more, the Vacutherm operates under an inclined working position of 70 degrees</span><span data-contrast="auto"> </span><span data-contrast="auto">without any residue buildup, thanks to the scrapers that follow the contour. </span><span data-ccp-props="{&quot;201341983&quot;:0,&quot;335559739&quot;:160,&quot;335559740&quot;:259}"> </span>

All-in-one system for making emulsions

In the production of food and beverage products, maintaining a consistent texture and particle size is crucial. Challenges arise with products containing pieces, requiring gentle handling to prevent damage or maintaining specific solid-liquid ratios.
<h2>Homogenizes and pumps products with pieces</h2>
The TP22 from Bertoli (Interpump Group) is an industrial homogenizer designed to handle products containing pieces up to 60mm. With a power capacity of 9.2 kW and maximum pressure of 16 bar, it achieves a throughput of up to 12000 liters per hour. This equipment operates with two pistons (2xØ120) and ensures constant solid-liquid ratios, making it ideal for applications in the food and beverage sector. It features an automatic greasing system that consumes 2 kg/1500h of NSF H1 grease, contributing to lower maintenance costs. The TP22 requires a minimum feeding air pressure of 7 bar with air consumption at 42 Nm³/h. Its extended maintenance program ensures long-term reliability and efficiency in operation.

Industrial homogenizer for food and beverage applications

When developing new food recipes or testing product processes on a small scale, it's critical to achieve a homogeneous mixture quickly to evaluate the formulation accurately.
<h2>Achieve lump-free, air-free homogeneous mixes</h2>
The LabMaster by Daniatech is a compact, high-shear mixer designed for small-scale recipe development and pilot productions. It uses vacuum to draw powder into the mixer below the liquid level, instantly wetting the powder. The high-shear mixer and scraper agitator generate a controlled vortex, separating air from the liquid and achieving a homogeneous, air-free dispersion within seconds. The mixer comes with an insulated jacket for fast heating and cooling with steam or ice water, and it can be equipped with a direct steam valve for extra quick heating. Suitable for mixing sauces, dressings, gels, creams, and emulsions, it achieves homogenization down to 1µ and viscosities up to 50,000 cP. Standard features include a vacuum system, direct steam system, scraper agitator, integrated PLC control system, and EHEDG-compliant construction.

Lab-scale high-shear mixer for recipe development

When selecting a sterilizer for your ready meals, finding the right size that would fit the number of your containers per batch can be challenging. Aside from the size, having a sterilizer that can handle any type of container – cans, plastic containers, trays, jars - can help make your life easier and speed up the sterilization process.


<h3>Sterilize cans and other containers in batches of 200 to 300 pieces</h3>
The Stery2000 from Frigojollinox is a computerized horizontal autoclave. It has a capacity of 370 liters which fits around 300 pieces of 200ml cans or containers per batch.
<h3>Sterilization Temperature</h3>
It is a compact unit with an integrated electric boiler for its high temperature heating system that can go up to 135 degrees Celsius. The nebulizing system used for cooling down reduces water consumption and time cycle. This unit also comes with a stainless-steel basket and trolley with removable and adjustable shelves for easy loading and unloading of the products.

Pressure and Temperature controls allow you to steam products at ambient pressure. As well as under a pressure of 135°C or less.
<h3>Sterilization Cycle</h3>
It has low electricity consumption of 10kW/hr and a backup battery to prevent power supply interruptions during operation. Valve operations for steam, air, and water are fully automatic. The whole system can be programmed from its touch screen control panel or through its smart control feature, allowing remote control through smartphones, tablets, or PC. This allows you to set sterilization times

Autoclave Steam Sterilizer Machine for Ready Meals

Having a multipurpose machine allows one to perform different tasks like cooking, frying, braising, and candying, making the production area more efficient and providing additional space for other process equipment.


<h2>Cooking, sterilizing, candying system for vegan sauces, condiments, and jams</h2>
The Jolly Chef Multifunction Cooker from Frigojollinox is a single tank used for cooking agri-food preserves such as vegan sauces, condiments and jams up to 140 degrees Celsius. It is built entirely in stainless steel and can be used to sterilize food packaging such as cans and bottles up to 100 degrees Celsius. It features an indirect heating system using a gas burner or electric heaters for even heat distribution. It also has automatic systems for mixing at variable speeds and cooling of sterilized containers. The functions are controlled through its touch screen control panel with smart control systems that can also be controlled remotely through smartphones, tablets, or PCs. The tank sizes are available in three different capacities: 54, 117, and 216 liters.

Vegan Sauce Processing System

In 2009, billionaire Stanley Ho made the winning bid for a giant white truffle weighing 3.3 pounds during an auction. Price: $330,000. Looking at the price, there's no need to explain why truffles are called the diamonds of the kitchen. After harvesting, they are selected to be sold fresh or processed to make truffle products such as truffle cream. Truffle processing involves cleaning, cutting, grinding, cooking, packaging, and sterilizing.

Truffle cream

Frigojollinox is an Italian company specialized in the manufacturing of equipment for the canning, dairy, fishing, confectionary, and cosmetic industries.

Although not as highly regarded as their white or black winter varieties, summer truffles are the absolute first choice in preparing <a href="https://making.com/truffle-cream">truffle cream</a>. When making truffle cream, utmost attention must be paid to the sterilization step. Summer truffles are just as delicate as the more expensive varieties and could be ruined and lose 100% of their flavor if the temperature is too high.
<h2>Pasteurization or sterilization? How much does temperature matter?</h2>
Well, that's basically all that matters. The temperature demanded to destroy pathogenic microorganisms depends on the acidity of the food. High-acid foods, with pH below 4.5 require <a href="https://making.com/equipment/milk-pasteurization-machine">pasteurization</a> temperatures (up to 100 °C) to be considered safe for consumption. Protein-based, low-acid foods such as truffle cream, require <a href="https://making.com/technologies/sterilizing">sterilization</a> temperatures (120 °C – 130 °C) to kill microorganisms quickly. So, we've got a dilemma here. Truffles are heat-sensitive products and could be damaged at such high temperatures, risking losing their aroma completely and even burning. But still, they need to be sterilized to eliminate all microorganisms and spores. So, what to do?

https://www.youtube.com/watch?v=DKU8_EMR86c
<h2>Zero is the number - sterilize your truffle cream using the F0 value</h2>
The Project Manager at Frigojollinox Maurizio Pettini points out that the standard sterilization temperature is 121°C because 100°C is still insufficient to eliminate all bacteria, especially spores. “<em>However, the actual sterilization begins when the temperature exceeds 100 degrees</em>,” says Pettini.

Every product needs a different sterilization temperature depending on its characteristics. In the case of truffle cream, Pettini explains that the right temperature is between 116-117 °C.

“<em>To get the best result without any damage to the product</em>,” he continues, “<em>equipment must automatically calculate the sterilization temperature based on the F0 value</em>”. The F0 value determines the correct exposure time and temperature to achieve the same lethality (microbial inactivation) of 121 degrees for one minute. In plain English, the F0 algorithm automatically calculates the sterilization time and temperature according to the product to be sterilized, considering both the heating and cooling steps.

&nbsp;

The power of zero - how to sterilize truffle cream without damaging it

Food

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

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