BONVE INLINE HIGH SHEAR EMULSIFYING AND HOMOGENIZING MIXER is a high-efficiency mixer integrating mixing, dispersing, crushing, dissolving, refining, depolymerizing, homogenizing and emulsifying. After homogenizer mixer, the original traditional production process is further simplified, the production efficiency is greatly improved, and the product quality is significantly improved too. Homogenization is an important step in creating the high-quality products that consumers expect. The benefits include improved product taste, texture and consistency, which then translate into increased sales and customer satisfaction.
Consistency of product ingredients
Homogeneous emulsification allows the ingredients to be uniformly dispersed in the medium, which is very important for the pharmaceutical industry, where active ingredients need to be uniformly dispersed in pills, tablets, capsules or syrups. In the cosmetic industry, customers expect their lotions and creams to have an even texture and appearance. In the food industry, customers want their products to taste more delicate and delicious.
Increase dissolution rate
The particle size of the product after EMULSIFYING AND HOMOGENIZING MIXER can reach 4-50 microns, which is especially important in the field of dissolution, because smaller and finer particles are easier to dissolve. In the pharmaceutical industry, this affects the bioavailability and efficacy of the drugs produced.
Higher stability of the final product
A successfully homogeneous emulsified product contains particles so small and fine that they do not fall out of solution. This is very important for the food and beverage industry - the last thing a customer wants is a bottle of juice with particles visibly falling out of solution!
Reduce costs
EMULSIFYING AND HOMOGENIZING MIXER not only improves product safety, but also reduces overall costs. Effective homogeneous emulsification generally reduces the need for processing chemicals and heat treatments, and can also reduce the potential cost of product recalls.
