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  • Production of Flavor Emulsions
    . * Partially hydrated material can build up on the shaft of the mixer and on the vessel wall. * A uniform pre-emulsion is required by the high pressure homogenizer. This is not possible using conventional agitators. * This will result in the product having to be passed several times through the high
  • Production of Cream Liqueurs
    . * Premixing of the phases to form a pre-emulsion. * Homogenization, normally using a high pressure homogenizer to obtain a stable emulsion which will not separate in the bottle
  • Production of Flavored Milk Drinks
    into the liquid. * Flavor and coloring may be added at this stage. * The mix is homogenized, usually by passing through a high pressure homogenizer.

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