Mixing Thick Cream with Overhead Stirrer and Alternatives
Question
I am making a thick cream formulation using Rich Cream Maker 5% + ceteryl alcohol 3%. I plan to use an overhead stirrer (150/90W) to mix the ingredients in a 2000ml beaker, using a dispenser (impeller) with a diameter of approximately 6cm.
- Will this setup (150/90W overhead stirrer with 6cm impeller in a 2000ml beaker) be able to effectively mix this thick cream formulation?
- Do you have a large beaker holder available that can securely hold a 2000ml beaker with this stirrer setup, as the one that came with the machine is not wide enough?
Answer
Mixing Thick Cream with Overhead Stirrer and Alternatives
Regarding your questions about using an overhead stirrer for a thick cream formulation (Rich Cream Maker 5% + ceteryl alcohol 3%) in a 2000ml beaker and potential alternatives:
Overhead Stirrer (150W) for Thick Cream: Based on the viscosity of your formula (Rich Cream Maker 5% + ceteryl alcohol 3%), a 150W overhead stirrer should likely be sufficient, especially if you apply heat during the mixing process. However, using a larger impeller (dispenser head) than your current 6cm one, or assisting the mixing by using a spatula to push the cream from the sides towards the center, would help ensure the entire volume is mixed effectively, particularly in a 2000ml beaker.
Larger Beaker Holder: A larger base/holder for beakers is available. However, please note that due to the power of the stirrer and the viscosity of the cream causing resistance, this holder requires a very sturdy table (such as a steel table) to be securely mounted. Otherwise, the base itself might move. For smaller production volumes (1-5kg), manually holding the beaker during mixing might be the most practical and cost-effective solution.
Using a Homogenizer: Yes, switching to a homogenizer would likely solve the issues you're experiencing with mixing thick creams and the beaker spinning. Homogenizers are designed for high-shear mixing, which is very effective for creating stable emulsions and handling high-viscosity products like thick creams. They can provide a more uniform and finer dispersion compared to an overhead stirrer, making them well-suited for your application.
In summary, while your current overhead stirrer might work with adjustments (heat, larger impeller or spatula assist), a homogenizer is generally a more suitable and efficient tool for consistently mixing thick cream formulations.