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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
    . to the process vessel by the self-pumping action of. the In-Line mixer as fresh material is simultaneously. drawn into the workhead. Globule size is. progressively reduced, producing a uniform premix. for the high pressure homogenizer. FOOD. The Advantages. • Agglomerate free mix. • Rapid Mixing times
  • 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. Production of Flavored Milk Drinks APPLICATION REPORT. Solutions for Your TOUGHEST. MIXING Applications in. FOOD. Introduction. Production
  • Dramatic Processing Efficiencies Through Multiple-feed Sonolation
    . The Sonolator itself is a multiple-feed, high-pressure ultrasonic homogenizer that. instantly emulsifies these liquid steams at the point at which they meet as they. pass through the Sonolator at a specific pressure that transforms them instantly. into a uniform stable emulsion on the discharge side
  • Manufacture of Cloud Emulsions for Soft Drinks
    with the weighting agent, added to. the vessel and mixed to form a pre-emulsion. • The pre-emulsion is then passed through a high pressure homogenizer to obtain the. required globule size. The Problem. Preparing a pre-emulsion with conventional agitators can lead to a number of problems: • Powders must
  • Manufacture of Tomato Sauces and Ketchups
    . • Once mixed, the product may be passed through a high pressure homogenizer or. colloid mill to obtain the required consistency. The Problem. A number of problems can be encountered when using conventional agitators: • Additives designed to thicken the product tend to form agglomerates which
  • A Quest for Clean Mixing
    Shear Mixers can produce sub-micron emulsions and. dispersions, faster than any other rotor/stator mixer and far more efficiently than a high-. pressure homogenizer or a colloid mill. Throughput rates of a similarly powered X-Series. or MegaShear ultra-high shear mixer design are much greater than
  • Manufacture of Baby Milk and Infant Formula
    ) may be added at a later. stage. • The premix is usually homogenized by passing through a high pressure homogenizer. • The product is heat sterilized/pasteurized. • The product is spray dried or canned before packing. The Problem. Preparation of the premix is subject to a number of problems when

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  • Cytochrome P450 Protocols
    2 Pour a 60-80-mL ahquot of the pellet/buffer mix mto the homogenizer vessel and disrupt the cells with 10 slow strokes of the pestle Pour the homogenate mto a 500-mL centrifuge bottle.
  • Total oil analysis of soybeans by simultaneous grinding and solvent extraction
    A 1-g flour sample was added to hexane in the closed homogenizer vessel (Omni mixer homogenizer, Om- ni International, Inc., Waterbury, CN) and homogenized at the appropriate speed and time Speeds were designated on a scale of 1 to 10 with...
  • Membrane Transporters in Drug Discovery and Development
    Transfer the cell suspension from a conical polypropylene tube to a Potter–Elvehjem homogenizer vessel (see Section 2.5, item 5).
  • Membrane Transporters
    Transfer the cell suspension into a prechilled Potter–Elvejhem homogenizer ves- sel (see Subheading 2.4., item 5).
  • Chromatin Protocols
    Transfer the embryos to the Potter–Elvehjem homogenizer vessel on ice and allow them to settle for at least 15 min. 11.
  • Cytomegalovirus Protocols
    Potter-S (Braun-Melsungen) homogenizer, glass homogenizer ves- sels (70 mL) with Teflon plungers.
  • RNA-Protein Interaction Protocols
    Place the homogenizer vessel in an ice-water bath and break the cells by moving the pestle rapidly up and down and twisting it to the left and right at the same time (see Note 13).
  • The Proteomics Protocols Handbook
    Suspend the tissue in 20 mL cold HM and transfer to a chilled dounce homogenizer vessel .