How to Make a Stable Emulsion

The key to creating a stable emulsion is obtaining the finest possible droplet size. The more shear energy introduced into the mix, the smaller the suspended droplets will become, creating a fine stable emulsion.
The high shear rotor/stator design of the Silverson mixer is ideally suited to this application and can easily achieve emulsions with a droplet size of 2 to 5 microns. Finer emulsions down to 0.5 microns can be obtained, depending on the formulation. In many cases, this can eliminate the need for high pressure homogenizers.
www.silverson.com/us/process/...
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[@saucefather7252]

very nice, very stable

[@JwillSpeedruns]

Cool

[@noahfischer3088]

10/10

[@amgelectronics2769]

wow

[@shriram7217]

Whats the name of the model

[@silversonmachines]

This is our L5M-A Laboratory mixer fitted with an emulsor screen.

[@MrMotchel]

Wait-! 😶 So, I’m a chef, & I’m SOOoO intrigued by your design and precision.🫢 ..I am quite sure this is out of my price range as an experimental tool in cooking, but I want to try so many things right now with sauces and more …on the super-fine scale, and see what happens.