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egg yolk separator machine
Equipment Application Of mayonnaise making line:
Emulsification is the action of a liquid uniformly dispersed in another liquid that is immiscible with tiny droplets.
Emulsification is a liquid-liquid interface phenomenon. Two immiscible liquids, such as oil and water, are divided into two layers in a container. In the emulsifier, the oil with low density is on the upper layer and the water with high density is on the lower layer. If an appropriate surfactant is added under strong stirring, the oil is dispersed in the water to form an emulsion. This process is called emulsification.
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Use range of egg cracking machine/egg separator:
Bakery, cake factory, egg pastry and other production enterprises
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