In the dispersions, the dispersed phase is constituted by particles of a substance which is intended to be introduced into another, so called, dispersing phase.
The properties of the dispersions depend on the size of the dispersed particles being able to distinguish solutions, colloids and suspensions.
In the food and industry sector, the most common are colloidal dispersions. Considering the physical state of the dispersed and dispersant phases, the following types are distinguished:
| Dispersed Phase | Dispersing Phase | Common Name |
|---|---|---|
| Gas | Liquid | Foam |
| Gas | Solid | Solid foam, xerogel |
| Liquid | Gas | Liquid spray |
| Liquid | Liquid | Emulsion |
| Liquid | Solid | Gel |
| Solid | Gas | Solid spray |
| Solid | Solid | Solid Suspend |
In our range of agitators, we have the optimal solution for most of the dispersions required in the industry in general (paints, plastics, paper, ceramics) and in the food sector (mayonnaise, jellies, etc.)
FluidMix Dispensers
VHDC Dispensers
fluidmix.es
