Product Advantage

1. Exceptional Emulsifying Efficiency：It significantly reduces the interfacial tension between beef tallow and water, enabling beef tallow to disperse uniformly in water as tiny droplets, forming stable oil-in-water emulsions. With it, the emulsion stability test reaches the "qualified" standard, ensuring no delamination or demulsification during storage and use.

2. Broad Stability Range：The formed emulsion maintains excellent stability across a wide temperature range and different pH values (suitable for systems with pH 4.0-7.0, consistent with its 1% aqueous solution pH range). This adaptability makes it applicable in various industrial scenarios with fluctuating environmental conditions.

3. High Safety Standard：Composed of anionic and non-ionic surfactants that meet relevant safety criteria, it is relatively safe for humans and the environment. It has been verified to be usable in food, cosmetics, and pharmaceutical fields, complying with strict industry safety regulations.

4. Strong Compatibility：It can be well compatible with other food additives, cosmetic raw materials, and pharmaceutical excipients. When mixed, it does not affect the original performance of other components, greatly facilitating the development and production of multi-component products.

5. Versatile Functional Application：Beyond emulsifying beef tallow, it also serves as a component of cleaning agents and emulsifiers in other industries. This multi-functionality expands its application scope, bringing more value to enterprises in different industrial sectors.

Technical Specifications 

Product Operate Guide

Add the emulsifier to the butter and heat it to melt. The emulsification dosage is 20% of the butter volume. Then, add 40-50℃ warm water to the above butter. The amount of water is approximately twice that of the butter. Stir thoroughly to dissolve. Cool and solidify (for reference).

1. First, heat the butter to a certain temperature (usually 50 - 70℃) to make it have good fluidity.

2. Add an appropriate amount of butter emulsifier to the water and stir evenly to form an emulsifier water solution.

3. Under stirring conditions, slowly add the melted butter to the emulsifier water solution, controlling the addition speed and stirring speed to allow the butter to be gradually emulsified and dispersed.

4. Continue stirring for a period of time to ensure complete emulsification and form a stable butter emulsion. Depending on the need, the emulsion can be cooled to reach room temperature or the required storage temperature.

Different application scenarios and product requirements may necessitate appropriate adjustments to the emulsification process, such as changing the type and dosage of emulsifiers, emulsification temperature, stirring speed and duration, etc., in order to achieve the best emulsification effect and product performance.

FAQ

1. Q: What is the recommended dosage of the beef tallow emulsifier?
   A: The general dosage is 20% of the beef tallow amount. Adjustments can be made based on specific application scenarios and product stability requirements to achieve optimal emulsification.
2. Q: What storage conditions does this emulsifier need?
   A: Store it in a dry and well-ventilated place, following general chemical storage rules. Its shelf life is two years under proper storage conditions.
3. Q: Can the emulsifier work in systems with extreme pH values?
   A: It is suitable for systems with a pH of 4.0-7.0 (consistent with its 1% aqueous solution pH range). Extreme pH values may affect its emulsifying performance and stability.
4. Q: What packaging options are available for this product?
   A: Two packaging options are provided: 200kg iron drums and 50kg plastic drums. You can choose according to your usage volume and transportation needs for convenient storage and handling.