Ultrasonic emulsification system refers to the role of ultrasonic energy, make the two (or more than two) are not mixing solution of body form disperse system, one of the liquid is uniformly distributed in a liquid form of emulsion process, compared with the traditional emulsifying equipment has the following advantages: 1, ultrasonic emulsion formation of the emulsion droplet size on average, for 0.2 2 um; The droplet size distribution range is narrow, can be 01-10um or narrower;
2, ultrasonic emulsification of high concentration, pure emulsion concentration can exceed 30%, plus emulsifier can be up to 70%,
3. The emulsion formed is more stable. An important feature of phacoemulsification is that stable emulsion can be produced without or with less emulsifier;
4, ultrasonic emulsification needs small power, more energy saving.

Application: Phacoemulsification has been applied in a variety of fields, and plays a unique role in each field. Phacoemulsification is one of the earliest ultrasonic technology used in food processing. Such as soft drinks used in the food industry, ketchup, mayonnaise, jam, baby food, chocolate, salad oil, oil and sugar water and other mixed food; In the pharmaceutical industry and daily use industry, phacoemulsification method is used to produce emulsified combustor of oil (gasoline, diesel oil) and water or coal powder to improve the combustion value of unit fuel.