Many Solutions to Liquid–Solids Blending

Liquids and solids are mixed and blended for many reasons in food processing.

Some common examples include dispersing gums and stabilizers in ice cream mix; dissolving salt and sugar in water to make brines; suspending vegetables and meat pieces in broth for soups and sauces; mixing oil, eggs, and vinegar to make mayonnaise; and dispersing water in flour to make bread dough.

Some of the parameters that distinguish different regimes of mixing include the proportion of solid to liquid, the viscosi…