KADY Makes Superior Salad Oil Emulsifications

Salad oil only becomes a dressing, sauce, or mayonnaise-style product when it stays mixed with water, vinegar, and egg or gum. If the droplets are too large, the bottle separates on the shelf. If the mix is overworked and overheated, flavor fades and the emulsion breaks later anyway.

Kady International has said it plainly for years: KADY mills make superior salad oil emulsifications. The claim sits with the company’s other food and oil work—mustard, flavor dispersions, and oil-in-water emulsions—because the same high-speed rotor-stator head that disperses pigments can also cut oil into a fine, stable droplet field.

What a Salad Oil Emulsion Has to Do

A salad oil emulsion is usually oil in water, sometimes water in oil. Vinegar, citrus, spices, mustard, starches, and gums ride along. The mixer has to:

• Break the oil into small droplets
• Coat those droplets with emulsifier before they coalesce
• Disperse dry spices or mustard without leaving specks
• Keep temperature in a range that does not cook egg or thin the gums
• Finish a batch that pours the same from first bottle to last

A propeller mixer can blend the phases. It often cannot finish droplet size. Plants then add a second homogenizer or colloid mill. A Kady mill is built to wet, shear, and homogenize in one pass through the head.

How the KADY® Head Makes a Finer Oil-in-Water Mix

The mill pumps product through radial slots in a high-speed rotor and throws it into the staggered slots of a stationary stator. Tip speeds reach 9,000 feet per minute. Oil and water meet in that narrow, high-energy gap.

1. Liquid is drawn into the head from above and below.
2. Oil is accelerated through the rotor slots and struck against the stator.
3. Shear, impact, and turbulence tear large droplets into smaller ones.
4. Emulsifiers and gums see fresh oil surface immediately, which helps the droplets stay apart.
5. Auxiliary propellers keep the tank turning so unmixed oil does not float out of the working zone.

Kady describes this as a route to high-quality emulsions, not only pigment dispersions. Continuous-flow models are also built to give more work per pass on emulsions and viscous liquids.

Why the Emulsion Holds

Superior salad oil emulsification is droplet size plus uniformity. Small, even droplets scatter light the same way, pour the same way, and resist cream-off in the bottle. The Kady process helps that in practical plant terms:

• High energy in a short time. Droplets are cut quickly, so the batch does not sit hot while a slow mixer tries to finish the job.
• One-step processing. Premix and homogenizing can share a vessel instead of a blend tank plus a second mill.
• Viscosity range. The same platform runs thin vinaigrettes and thicker dressings or sauce bases.
• Temperature control. Jacketed vessels and variable speed help protect egg, dairy, or flavor oils.
• Deaeration options. Vacuum and enclosed-shaft designs reduce trapped air that makes a dressing look foamy or oxidize faster.

Food plants can specify stainless wetted parts and sanitary options. The same mill family is already used across food products such as homogenized sauces, dressings, and beverages.

Batch or Continuous Dressing Lines

Kady sizes the mill to the line:

• Lab mills such as the Model L, LT2000, and Model LB for recipe work and customer samples
• Top-entry production mills for many existing tanks
• Bottom-entry mills when oil and water stratify or when the product is heavy
• Continuous-flow mills with throughput from a few to hundreds of gallons per minute for high-volume dressing or sauce production

Heads, propellers, and vessel jackets are chosen for the oil load, gum system, and target droplet size. Refurbished mills can be modified for the same duty and supplied with a new-machine warranty.

Prove the Dressing Before You Scale It

Salad oil formulas vary. A 30 percent oil vinaigrette does not behave like a high-oil mayonnaise-style sauce. Kady offers testing so the actual oil, acid, and emulsifier can be run and checked for droplet quality, temperature, and cycle time. Lab geometry tracks production geometry, which reduces scale-up surprises.

Kady International 30 Parkway Drive Scarborough, ME 04074 Phone: 207.883.4141 Email: This email address is being protected from spambots. You need JavaScript enabled to view it. Hours: Monday–Friday, 8 AM–5 PM

KADY makes superior salad oil emulsifications because the oil is cut where the energy is highest—in the rotor-stator gap—then circulated until the bottle holds a uniform dressing instead of two layers.