Ketika cairan emulsi melewati valve, tekanan yang sangat tinggi akan memecah/ membagi partikel/ droplet dalam cairan emulsi menjadi ukuran yang sangat kecil (0,01 ~ 2 mikro meter, rata-rata 1 mikrometer), hal ini terjadi karena partikel tersebut mendapatkan tekanan yang sangat tinggi, pengembangan, ledakan, pemotongan dan benturan dengan kecepatan yang sangat tinggi sehingga emulsi bisa dihasilkan.
When product is flowing throught the adjustable valve, the particles or droplets present in emultion fluids with high pressure will be subdivided into the very smallest sizes (0,01 ~ 2 micro meter, rate 1 micro meter), becauce of pressure decrease, expansion, explosion, cutting and high speed impacting. Then the emultion could be produced.
Prinsip Emulsi dalam minuman
Campuran antara 2 zat yang berbeda kepolarannya.
Contohnya : Minyak dan air.
Principles in Beverage Emulsion
A mixture of two different substances polarity.
e.g oil and water
Tipe Emulsi
(1) Emulsi Oil in Water (O/W)
contohnya : Susu, santan, lateks, lotion mayonaise, salad dressing, es krim, cat dll
(2) Emulsi Water in Oil (W/O)
contohnya : Mentega, margarin, shortening, lipstik, selai, cream, coklat batangan dll.
Type Emulsion
(1) Oil in Water Emulsion (O/W)
e.g milk, coconut milk, latex, mayonnaise, salad dressings, ice cream, paint, etc.
(2) Emulsion Water in Oil (W/O)
e.g butter, margarine, shortening, lipstick, jam, cream, chocolate bars etc.
Faktor yang berpengaruh terhadap
kestabilan emulsi :