Mixing Head Types and Usage for Cream Formulation

Based on your question and previous information, for making a thick cream like Nivea in a 5 kg batch, the Dissolver/Disperse head is recommended.

Here's how different mixing heads and their usage differ, focusing on the Dissolver/Disperse type relevant to your query:

• Dissolver/Disperse Head: This type of head is designed for high-shear mixing. It's effective for breaking down particles and dispersing them evenly, as well as for creating emulsions (mixing oil and water phases).
  • For Emulsification: Use this head at a high speed (at least 1500 RPM as mentioned previously) to ensure the oil and water phases are thoroughly mixed and emulsified into a stable cream.
  • During Cooling: After the emulsification phase and heat is removed, continue using the Dissolver/Disperse head at a low speed (300-400 RPM) while the cream cools. This low-speed mixing helps prevent the cream from solidifying unevenly and ensures a smooth, consistent texture as it cools down.

Regarding the size of the head for a 5 kg batch, the appropriate size depends on the specific mixer equipment being used and the diameter of your mixing vessel. Generally, the head size should be proportional to the batch size and vessel dimensions to ensure efficient mixing throughout the volume. Unfortunately, I cannot provide specific size recommendations without details about the available equipment.

In summary, for a thick cream like Nivea, the Dissolver/Disperse head is suitable for both the high-shear emulsification stage and the low-speed cooling stage to maintain consistency.