To ensure product stability and premium texture, the manufacturing process follows a synchronized sequence designed for maximum efficiency:
The liquid base is established by pre-mixing water and humectants under precise temperature control to ensure a consistent starting viscosity.
All rheology modifiers are processed through a high-shear head before entering the main vessel to achieve a completely lump-free dissolution.
The vessel’s internal vacuum is utilized to induct abrasive powders directly below the liquid surface, which eliminates airborne dust and prevents air entrainment.
For high-viscosity white pastes, dual planetary scrapers are engaged to maintain constant movement and eliminate any stagnant "dead zones" near the vessel walls.
Active ingredients such as fluorides and preservatives are then introduced and distributed precisely throughout the homogenized base.
The entire batch undergoes high vacuum processing up to -0.02 MPa to extract micro-bubbles, resulting in a dense, high-gloss finish.
| Ingredient Type |
Typical Ratio |
Key Function |
CYJX Technical Insights: Mixing Hurdles |
| Liquid Base (Humectants) |
30% - 80% |
Retains moisture, prevents drying, and maintains texture.
|
Requires precise temperature control to integrate with powders; viscosity fluctuates with temperature, affecting dispersion.
|
| Abrasives & Fillers |
15% - 50% |
Polishing and plaque removal. |
Wetting & Dust Control: Low-density powders tend to float. Vacuum induction is essential to prevent agglomerates and airborne dust. |
| Active Ingredients |
0.3% |
Cavity prevention (Fluoride). |
Distribution Uniformity: Requires high-efficiency homogenization for micron-level distribution of trace elements across multi-ton batches. |
| Rheology Modifiers |
0.5% - 2% |
Controls flow and stand-up (ribbon) properties. |
Eliminating "Fish-eyes": Polymers form clumps instantly. High-shear hydraulic force is required to break the molecular barriers for full hydration. |
| Surfactants (e.g., SLS) |
0.5% - 2.5% |
Foaming and flavor dispersion. |
Aeration Control: Extremely shear-sensitive. Without a vacuum environment, entrained air leads to inaccurate filling weights and dull appearance. |
| Flavors & Sweeteners |
0.5% - 2% |
Palatability and freshness. |
Volatile Protection: Must be added at the final stage with precise mixing to ensure emulsification without phase separation. |
ZS Lab Vacuum Emulsifying Mixer
