First, let's take a look at some of the industry's views on the emulsification effect evaluation criteria of High Shear Emulsifier:
●The most direct way is to leave the emulsified emulsion for a period of time to see if there is any oil floating or stratification.
●The emulsification effect has a certain relationship with the particle size of the emulsion droplets. The emulsification effect can be judged by measuring the particle size distribution!
●Look at the color of the emulsion hanging on the wall. If it is blue, it means that the particle size is relatively small. This is just a very rough method, but it still has a certain guiding role for the initial experiment.
●Measure the particle size and then do a high-speed centrifugation test to see how stable the emulsion is.
●Whether the emulsification effect is good or not mainly depends on whether it will break the emulsion. Centrifugation and high temperature can accelerate the breaking of the emulsion. If neither centrifugation nor high temperature breaks the emulsion, it means that the emulsification effect is very good
●The performance of good cream emulsification effect: When the emulsification is complete, there should be no obvious interface between the oil phase and the water phase. That is, the whole system is relatively uniform and translucent, and there will be no large emulsion droplets or particles. Under an optical microscope, the size of the emulsion droplets should be relatively uniform, 0.1 to 100um.
●My personal feeling is that the uniformity of the emulsion droplet size is much more important than the emulsion droplet size. If the emulsion droplet size is large, the emulsification effect will be poor. Then, under the limit
state, the water-oil ratio of 3:7 in the water-in-oil case has the largest droplet size, and the emulsification system is still stable, but can it be said that the emulsification effect is not good?

Combining some common views in the industry and Yuxiang's many years of experience in the emulsification equipment industry, to judge whether the emulsification effect is good or not, the main criteria for judging are the following:
1. Particle size and distribution
2. Emulsion stability
The key judging criteria can be based on standard values ​​to reflect the emulsification effect (of different factors):

1. Use professional Particle size analyzer to measure the particle size distribution of droplets in the emulsion;
2. Determine zeta potential
3. Through the emulsion stratification index during storage (or under accelerated conditions;

The size and distribution of particle size and the stability of emulsion are important criteria for judging the emulsification effect, especially for the cosmetics industry. With the in-depth development of the process technology of cosmetic cream products, the detection of particle size has become a key factor in the technical consideration of vacuum homogenization emulsifiers. The size and distribution of particle size are of great significance to the quality of cosmetic products. In addition to purchasing a cosmetic emulsification equipment with good emulsification effect, it is recommended that you do a good job in particle size and emulsion stability testing.