Emulsions form the basis of many liquid and paste-like foods or cosmetics. In an emulsion, two immiscible liquids, e.g. fat and water, are finely mixed together. One liquid – the inner phase – forms small droplets in the other liquid – the outer phase. If the inner phase will be out of oil , we speak of an oil-in-water emulsion or a water-in-oil emulsion, if the inner phase is made of water.
With its broad portfolio, ProXES offers solutions for any kind of food emulsions, e.g. mayonnaise, dressings, etc. In addition, cosmetic or pharmaceutical products such as ointments, creams or lotions can also be produced in compliance with strict manufacturing regulations.
The proven technology of the rotor-stator system and decades of experience in application engineering form the basis for the technology and know-how of ProXES. Through a balanced combination of machine, process, recipe and formulation, we find individual solutions for our customers and enable them to achieve the highest processing quality and process reliability.
Our experts for emulsifying:
MAYONNAISE – FROM REAL TO LIGHT
Recording from March 6, 2024
In this webinar, you will learn all about the differences in processing egg-free and classic mayonnaise and the importance of the different fat contents.
HUMMUS, SAVOURY SPREADS AND PROCESSED CHEESE
April 23, 2024 – 9 am to 4.30 pm
Discover new exotic flavors in our seminar on hummus, savory spreads and processed cheese.
Your contact person for Food-Applications:
Stephan Lyke
+49 173 744 30 89
Your contact person for HPC, Pharma and Chemical applications:
Thomas Schöck
+49 1607 2743 50