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EMULSIFICATION

Mixing & Forming

Emulsification

Prerequisite
Also: emulsion · colloid mill · high-shear mix

Combining immiscible phases (typically oil + water) into a stable dispersion. Common in dressings, mayo, sausage, cream liqueurs.

Typical Hazards
  • B
    Biological
    Pathogen growth in water phase if Aw or pH out of range
  • C
    Chemical
    Oxidative rancidity if antioxidant control fails
  • P
    Physical
    Mill blade fragments
Typical Controls
  • pH or Aw control to suppress pathogen growth
  • Validated emulsifier dose
  • Time/temperature window for shear step
Regulatory Citations
2 cross-references across 2 documents
21 CFR Part 117
21 CFR Part 114
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