CASE NO: 141
| OBJECT: |
Prepared french dressing. Essentially consists of: vegetable oil, vinegar, plus seasoning and salt. Is oil/water emulsion. |
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PROBLEM: |
Provide stable emulsion for long shelf life and develop proper "red color". |
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RESULT: |
Mixer placed into oil and run in down-mode. Ingredients added into vortex. Mixer then run in up-mode for 10 minutes. Fine grain stable emulsion. Excellent color development. |
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AB MIXER: |
CJ-4B in laboratory C-3-1, 45"immersion, 15 HP X.P. mixer in production. |
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