ABSTRACT
High-shear mixers are most suitable for preparing emulsions from low-or intermediate-viscosity fluids but are less effective for homogenizing very high viscosity fluids. The size of the droplets produced tends to decrease as the homogenization time or mixing head speed increases, until a lower limit is reached that depends on the type and concentration of ingredients used and the maximum power density of the mixing device. Typically, the mean diameter of the droplets produced by high-shear mixers is around 2 to 10 μm. Industrial mixers are often designed to avoid excessive incorporation of air bubbles during homogenization, because this can have an adverse effect on the subsequent processing and stability of products.
