External Circulation Vacuum Emulsifying Mixer

The external circulation vacuum emulsifying mixer is an upgraded version of the traditional vacuum emulsifying mixer, featured by the addition of an external circulation system. During the emulsification process, materials are drawn from the bottom of the vessel and circulated back to the upper section via external piping. This ensures that all materials pass through the homogenizing head for thorough shearing.

I. Machine Types

Based on structural design and application scenarios, external-circulation vacuum emulsifiers are primarily categorized into two main types:

(Remark: Actually there is a third type circulation type emulsifying mixer, not common type because it has the highly-customized type emulsifying system. If you feel interested, you can view the Cheese Vacuum Emulsifying Mixer. We do not make specific introduction here.)

II. Introduction of Conical Vessel Type Circulation Mixer

Benchmarked against the high-end emulsifier mixer designs of world-renowned brands such as FrymaKoruma and IKA, this type features a conical vessel with circulating system. It is the ideal equipment for producing emulsions of exceptional fineness and long-term stability.

2.1 Design Description

This design essentially represents an integrated upgrade solution built upon the foundation of the traditional split-system configuration，which is a combination of an inline mixer(SLIM series) and a mixing tank. While the conventional split-system approach (comprising a separate inline emulsifier and mixing tank) is capable of achieving circulating emulsification, it presents several drawbacks:

● Dispersed equipment layout and a large overall footprint

● Complex piping connections that make cleaning difficult

● Potential for contamination or air entrapment during material transfer

The conical vessel circulating-pipe design integrates the emulsification pump directly into the conical tank body, with an external circulation system included as a standard feature. This standard configuration allows the material to complete its entire circulation loop—"discharge → emulsification → return to tank"—entirely within the vessel itself.

2.2 Exceptional Emulsification Performance

1)Product Stability: Produce stable oil-in-water (O/W) or water-in-oil (W/O) emulsions characterized by a narrow oil droplet size distribution; remain free of oil-water separation for at least 6 months when stored at room temperature.

2)Mouthfeel and Texture: Particularly well-suited for the production of fine-textured, oil-in-water food sauces (e.g., mayonnaise, salad dressing, cheese sauce, chocolate sauce); finished products possess a silky-smooth consistency with absolutely no grainy texture.

3)Cross-Industry Applications:

  • Food Industry: Mayonnaise, salad dressings, savory sauces, jams, chocolate sauces

  • Cosmetics Industry: Lotions, face creams, sunscreens, facial cleansers

  • Pharmaceutical Industry: Ointments, gels, topical emulsions

2.3 Key Features of the Standard Configuration

III. Introduction of Cylindrical Vessel Type Circulation Mixer

This type mixer features a cylindrical vessel and an independent bottom-mounted homogenizing head, the most common structural configuration for emulsification equipment used in the production of cosmetic creams, ointments, and gels. An external circulation system is incorporated under specific conditions to enhance mixing efficiency.

3.1 Principles for Configuring External Circulation

3.2 Why is External Circulation Necessary for Large Capacities?

When the vessel capacity exceeds 500L, the effective range of the bottom-mounted homogenizing head becomes limited, meaning material in the upper section of the vessel may not fully participate in the shear emulsification process. With the addition of an external circulation system:

● Material is drawn from the bottom → subjected to shear action by the homogenizing head → and returned to the vessel from the top.

● This creates forced convection, thereby eliminating "dead zones" (stagnant areas).

● This ensures consistent product quality throughout the entire batch.

3.3 Optional for Small to Medium Capacities

Even for emulsifying mixer with capacities ranging from 100L to 500L, an external circulation system can be selected as an option if the client requires a higher degree of product uniformity, or if the formulation contains ingredients that are difficult to disperse. This serves to further enhance both mixing efficiency and overall product quality.

3.4 Typical Application Fields

The cylindrical type external-circulation emulsifying mixer is most widely applied in the following fields:

● Cosmetic Creams: Moisturizers, day creams, night creams, body lotions

● Medicinal Ointments & Gels: antibiotic ointments, topical gels, steroid creams

● Medium-Viscosity Food Sauces: fruit jams, dessert sauces, selected condiment sauces

3.5 Six Key Features of the Standard Model

IV. Comparison Summary of the Two Type Circulation Mixers

V. Summary

The external circulation vacuum emulsifying mixer resolves the challenge of uneven material mixing in emulsification processes through the use of an external circulation system. It is widely applicable across the food, cosmetics, and pharmaceutical industries for the production of high-quality sauces, creams and lotions. For further details or assistance with model selection, please feel free to contact Salinovate Team.