Vacuum Emulsifying Mixer | Fine Emulsification – GMP Standard | T&T MACHINERY

🧪 Introduction to Vacuum Emulsifying Mixer

📌 Structure of a Standard Vacuum Emulsifying Mixer

A standard vacuum emulsifying mixer typically consists of the following main components:

1️⃣ Main Mixing Vessel (Emulsifying Tank)

• Material: SUS 316L (product contact) or SUS 304

• Equipped with slow-speed agitator and high-speed homogenizer inside

• Double-layer jacket for indirect heating or cooling

2️⃣ Agitation System

• Slow-speed agitator: Mixes ingredients evenly, usually in anchor or paddle form, scraping the inner wall

• High-speed homogenizer: Runs at speeds up to 0–3,000 rpm, disperses and breaks down particles

3️⃣ Vacuum System

• Vacuum pump removes air to prevent air bubbles in the product, resulting in a smooth, uniform finish

4️⃣ Oil Phase & Water Phase Tanks (Optional Configuration)

• Used to melt and preheat oil and water phase ingredients before transferring into the main vessel

• Often equipped with transfer pumps

5️⃣ Control System

• Typically uses a PLC with touchscreen to control stirring speed, temperature, vacuum pressure, and mixing time

6️⃣ Heating System

• Indirect heating via thermal oil or water through the jacket layer

📌 Working Principle

✅ The vacuum emulsifying process operates as follows:

• Oil and water phases are prepared in the auxiliary tanks and heated to the desired temperature

• Then pumped into the main emulsifying vessel

• The vacuum system is activated to evacuate air

• The slow-speed agitator continuously mixes the ingredients

• The high-speed homogenizer creates strong shear force to break oil droplets into micro-sized particles, dispersing them into the water phase to form a stable emulsion

• Vacuum pressure prevents air bubbles and forces product circulation through the rotor–stator homogenizer head for repeated fine cutting

• Heating or cooling is maintained to stabilize product temperature

📌 Applications

Vacuum emulsifying mixers are widely used in the production of:

✔ Cosmetics: Skin creams, lotions, serums, shower gels, shampoos
✔ Pharmaceuticals: Ointments, gels, medicinal emulsions
✔ Food: Mayonnaise, salad dressings, butter, condensed milk, cream cheese
✔ Chemicals: Lubricants, chemical shampoos, adhesives, pearlescent paints

🧪 Introduction to Vacuum Emulsifying Mixer

📌 Structure of a Standard Vacuum Emulsifying Mixer

A standard vacuum emulsifying mixer typically consists of the following main components:

1️⃣ Main Mixing Vessel (Emulsifying Tank)

• Material: SUS 316L (product contact) or SUS 304

• Equipped with slow-speed agitator and high-speed homogenizer inside

• Double-layer jacket for indirect heating or cooling

2️⃣ Agitation System

• Slow-speed agitator: Mixes ingredients evenly, usually in anchor or paddle form, scraping the inner wall

• High-speed homogenizer: Runs at speeds up to 0–3,000 rpm, disperses and breaks down particles

3️⃣ Vacuum System

• Vacuum pump removes air to prevent air bubbles in the product, resulting in a smooth, uniform finish

4️⃣ Oil Phase & Water Phase Tanks (Optional Configuration)

• Used to melt and preheat oil and water phase ingredients before transferring into the main vessel

• Often equipped with transfer pumps

5️⃣ Control System

• Typically uses a PLC with touchscreen to control stirring speed, temperature, vacuum pressure, and mixing time

6️⃣ Heating System

• Indirect heating via thermal oil or water through the jacket layer

📌 Working Principle

✅ The vacuum emulsifying process operates as follows:

• Oil and water phases are prepared in the auxiliary tanks and heated to the desired temperature

• Then pumped into the main emulsifying vessel

• The vacuum system is activated to evacuate air

• The slow-speed agitator continuously mixes the ingredients

• The high-speed homogenizer creates strong shear force to break oil droplets into micro-sized particles, dispersing them into the water phase to form a stable emulsion

• Vacuum pressure prevents air bubbles and forces product circulation through the rotor–stator homogenizer head for repeated fine cutting

• Heating or cooling is maintained to stabilize product temperature

📌 Applications

Vacuum emulsifying mixers are widely used in the production of:

✔ Cosmetics: Skin creams, lotions, serums, shower gels, shampoos
✔ Pharmaceuticals: Ointments, gels, medicinal emulsions
✔ Food: Mayonnaise, salad dressings, butter, condensed milk, cream cheese
✔ Chemicals: Lubricants, chemical shampoos, adhesives, pearlescent paints

🧪 Introduction to Vacuum Emulsifying Mixer

📌 Structure of a Standard Vacuum Emulsifying Mixer

A standard vacuum emulsifying mixer typically consists of the following main components:

1️⃣ Main Mixing Vessel (Emulsifying Tank)

• Material: SUS 316L (product contact) or SUS 304

• Equipped with slow-speed agitator and high-speed homogenizer inside

• Double-layer jacket for indirect heating or cooling

2️⃣ Agitation System

• Slow-speed agitator: Mixes ingredients evenly, usually in anchor or paddle form, scraping the inner wall

• High-speed homogenizer: Runs at speeds up to 0–3,000 rpm, disperses and breaks down particles

3️⃣ Vacuum System

• Vacuum pump removes air to prevent air bubbles in the product, resulting in a smooth, uniform finish

4️⃣ Oil Phase & Water Phase Tanks (Optional Configuration)

• Used to melt and preheat oil and water phase ingredients before transferring into the main vessel

• Often equipped with transfer pumps

5️⃣ Control System

• Typically uses a PLC with touchscreen to control stirring speed, temperature, vacuum pressure, and mixing time

6️⃣ Heating System

• Indirect heating via thermal oil or water through the jacket layer

📌 Working Principle

✅ The vacuum emulsifying process operates as follows:

• Oil and water phases are prepared in the auxiliary tanks and heated to the desired temperature

• Then pumped into the main emulsifying vessel

• The vacuum system is activated to evacuate air

• The slow-speed agitator continuously mixes the ingredients

• The high-speed homogenizer creates strong shear force to break oil droplets into micro-sized particles, dispersing them into the water phase to form a stable emulsion

• Vacuum pressure prevents air bubbles and forces product circulation through the rotor–stator homogenizer head for repeated fine cutting

• Heating or cooling is maintained to stabilize product temperature

📌 Applications

Vacuum emulsifying mixers are widely used in the production of:

✔ Cosmetics: Skin creams, lotions, serums, shower gels, shampoos
✔ Pharmaceuticals: Ointments, gels, medicinal emulsions
✔ Food: Mayonnaise, salad dressings, butter, condensed milk, cream cheese
✔ Chemicals: Lubricants, chemical shampoos, adhesives, pearlescent paints

Video:  T&T MACHINERY Vacuum Emulsifying Mixer installed at An Phú Khang Cosmeceuticals Factory

🧪 Introduction to Vacuum Emulsifying Mixer

📌 Structure of a Standard Vacuum Emulsifying Mixer

A standard vacuum emulsifying mixer typically consists of the following main components:

1️⃣ Main Mixing Vessel (Emulsifying Tank)

• Material: SUS 316L (product contact) or SUS 304

• Equipped with slow-speed agitator and high-speed homogenizer inside

• Double-layer jacket for indirect heating or cooling

2️⃣ Agitation System

• Slow-speed agitator: Mixes ingredients evenly, usually in anchor or paddle form, scraping the inner wall

• High-speed homogenizer: Runs at speeds up to 0–3,000 rpm, disperses and breaks down particles

3️⃣ Vacuum System

• Vacuum pump removes air to prevent air bubbles in the product, resulting in a smooth, uniform finish

4️⃣ Oil Phase & Water Phase Tanks (Optional Configuration)

• Used to melt and preheat oil and water phase ingredients before transferring into the main vessel

• Often equipped with transfer pumps

5️⃣ Control System

• Typically uses a PLC with touchscreen to control stirring speed, temperature, vacuum pressure, and mixing time

6️⃣ Heating System

• Indirect heating via thermal oil or water through the jacket layer

📌 Working Principle

✅ The vacuum emulsifying process operates as follows:

• Oil and water phases are prepared in the auxiliary tanks and heated to the desired temperature

• Then pumped into the main emulsifying vessel

• The vacuum system is activated to evacuate air

• The slow-speed agitator continuously mixes the ingredients

• The high-speed homogenizer creates strong shear force to break oil droplets into micro-sized particles, dispersing them into the water phase to form a stable emulsion

• Vacuum pressure prevents air bubbles and forces product circulation through the rotor–stator homogenizer head for repeated fine cutting

• Heating or cooling is maintained to stabilize product temperature

📌 Applications

Vacuum emulsifying mixers are widely used in the production of:

✔ Cosmetics: Skin creams, lotions, serums, shower gels, shampoos
✔ Pharmaceuticals: Ointments, gels, medicinal emulsions
✔ Food: Mayonnaise, salad dressings, butter, condensed milk, cream cheese
✔ Chemicals: Lubricants, chemical shampoos, adhesives, pearlescent paints