OBJECT: Prepared french dressing. Essentially consists of: vegetable oil, vinegar, plus seasoning and salt. Is oil/water emulsion.
PROBLEM: Provide stable emulsion for long shelf life and develop proper “red color”.
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.
AB MIXER: CJ-4B in laboratory C-3-1, 45″immersion, 15 HP X.P. mixer in production.