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Author: Site Editor Publish Time: 2025-11-05 Origin: Site
In the food processing industry, custard cream plays a versatile and indispensable role. It serves as a filling in bakery products, pastries, and layered desserts, as well as a key ingredient in frozen snacks and ready-to-eat sweets. The smooth texture, glossy appearance, and delicate mouthfeel of custard cream are what define its quality — and achieving these attributes consistently on an industrial scale is far from simple.
Industrial production demands far more than just mixing ingredients. The process requires precise control of heating, emulsification, and cooling to prevent issues such as lump formation, phase separation, or uneven viscosity. Traditional mixing equipment often struggles with such complex formulations, especially when dealing with the thick and heat-sensitive nature of custard mixtures.
This challenge highlights the importance of advanced processing technology. A large vacuum emulsifying mixer machine offers an integrated solution that combines high shear homogenization, vacuum deaeration, and precise temperature control. It ensures uniform texture, stable emulsification, and consistent quality across every batch — making it the cornerstone of modern industrial custard cream production.
Custard cream is a complex formulation composed of egg yolk, milk, sugar, starch, oil, and water, forming a semi-fluid emulsion that requires precise balance and control. Each ingredient plays a functional role — egg yolk provides emulsifying power, starch contributes to viscosity and body, while fats and sugars affect mouthfeel and stability.
From a physical standpoint, custard cream is a sensitive emulsion system. Its structure can easily be disrupted by improper temperature, shear rate, or mixing conditions. The mixture tends to form lumps or trap air bubbles if processed under non-uniform heating or insufficient shear. These factors directly impact texture smoothness, color uniformity, and product shelf life.
Therefore, thermal control, emulsification, and mixing precision are decisive elements in industrial custard cream production. Only by maintaining consistent shear energy and stable temperature gradients can manufacturers achieve a glossy, smooth, and stable product suitable for large-scale applications.
In industrial custard cream manufacturing, a vacuum emulsifying mixer integrates multiple critical functions into a single, automated system, ensuring product consistency and efficiency throughout the process.
High shear homogenization plays a central role in achieving a smooth and stable emulsion. The high-speed rotor–stator system disperses the oil and water phases uniformly, breaking down fat globules and starch granules into fine particles. This results in a delicate, glossy texture that defines premium custard cream.
Through vacuum deaeration, the system removes entrapped air from the mixture. This not only eliminates unwanted air bubbles that can affect mouthfeel and appearance but also minimizes oxidation, improving both color stability and shelf life.
The precise heating and cooling function ensures that the protein coagulation and starch gelatinization processes occur under tightly controlled temperature conditions. By maintaining a uniform heat distribution across the vessel, the mixer prevents localized overheating that could lead to burning or uneven thickening.
Meanwhile, the scraper mixing system continuously sweeps the vessel wall, preventing material build-up or scorching and maintaining even consistency throughout the batch.
By combining mixing, homogenization, deaeration, and temperature control in one enclosed unit, the vacuum emulsifying mixer significantly enhances process efficiency, product uniformity, and hygiene — making it an indispensable tool in modern custard cream production lines.
When selecting a vacuum emulsifying mixer for custard cream production, two aspects deserve particular attention — capacity and batch size, and the level of automation required for your operation.
Capacity and batch size determine the equipment’s suitability for your production scale. Small or pilot-scale mixers are ideal for formulation testing and process optimization, while large industrial systems are designed for continuous or high-volume production. Choosing the right capacity ensures efficient material flow, stable product quality, and reduced processing time.
The level of automation also plays a key role in production consistency and operational convenience. Depending on the setup, the mixer is operated via intuitive button controls, offering ease of use, or through an advanced PLC touch screen system, which reduces the risk of operational errors by allowing all critical parameters—such as mixing speed and temperature—to be precisely configured for each individual formulation.
Manufacturers can select the level of automation that best aligns with their budget, production capacity, and process requirements, ensuring that the system consistently delivers optimal performance, operational convenience, and process efficiency.
With extensive experience in food emulsification processes, IMMAY delivers vacuum emulsifying mixers, specifically designed for the food industry, combining advanced engineering with proven reliability to meet the demands of industrial custard cream production.
High shear homogenization system – achieves uniform dispersion of oil and water phases, producing a fine, stable emulsion with smooth texture and consistent quality.
Precise temperature control – maintains accurate heating and cooling throughout the process, supporting proper protein coagulation and starch gelatinization.
Vacuum system – efficiently removes air and gases from the mixture, reducing oxidation and improving product appearance, texture, and shelf life.
Hygienic stainless steel construction – food-grade stainless steel materials and sanitary design ensure easy cleaning and compliance with production standards.
Customizable configurations – tailored to production line requirements, batch sizes, and specific formulation needs.
The vacuum emulsifying mixer plays a central role in industrial custard cream production, ensuring a delicate texture, consistent quality, and efficient processing across every batch. Its ability to handle high viscosity, heat-sensitive mixtures makes it especially valuable in maintaining product stability and achieving the premium characteristics consumers expect.
By seamlessly integrating mixing, heating, deaeration, and homogenization within a single system, this equipment not only optimizes the production process but also enhances overall operational efficiency.
Contact IMMAY today to discover how our advanced vacuum emulsifying mixer machines can help you produce smooth, uniform, and high quality custard cream on an industrial scale, elevating both your production capabilities and product performance.
