Skip to content

Mayonnaise and other viscous sauces filling

January 10, 2010

Filling MayonnaiseA common explanation of mayonnaise’s origin is that the recipe was brought back to France from the town of Mahon in Menorca, after the French victory over the British at the city’s port in 1756. According to this version, the sauce was originally known as Salsa Mahonesa (as it is still known on Menorca), later becoming Mayonnaise as it was popularized by the French.
According to Trutter et al.: “It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about — particularly in the Mediterranean region, where All-i-oli (oil and garlic) is made.”

Mayonnaise can be made with an electric mixer, an electric blender, or a food processor, or by hand with a whisk or fork. Mayonnaise is made by slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil in yolks form a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. Read more…


Trigger and Dosing Pumps Placers

January 10, 2010

In the 1970s, the precompression pump was introduced. It contains a centra accumulator that holds product for dispensing. A piston pressurizes product in the accumulator, which has a passageway to the dispensing point, insuring fine atomization of the product regardless of the velocity of the pump stroke. Early pump tended to dribble or steam if activated slowly.

The first products to benefit from the continuous dispensing feature of the precompression technology were fragances.

Fine-mist dispensers have adopted precompression technology that permits continuous spraying of the product, leading uses in hair sprays, suntan lotions, topical antiseptics, etc. anything that needs a find spray and a dosage of small volumes.

Trigger sprayers often dispense large volumes of product and are equipped with an extended trigger, a lever that gives a mechanical advantage and prevents operator fatigue. There are also foaming devices and nozzles which can be adjusted for the size or quantity of droplet desired. These sprayers deliver large dosages covering a broad area and are ideal for household cleaners, sanitizers and the like. Read more…

Liquid detergents and soaps

December 19, 2008

bottlesAlthough the start of the synthetic detergent industry is not shrouded in the veils of history as were the beginnings of the soap industry, it is nevertheless not easy to pinpoint exactly when the detergent industry, as such, came into being. The primary problem is to decide exactly what is being referred to as a synthetic detergent.

With the years the packaging systems used to fill and cap liquid detergents have experienced the same evolution than the product itself and new applications and solutions have been developed recently. Read more…

Shampoo and Gel filling

December 19, 2008

gelBefore the advent of shampoos, people typically used soap for personal care. However, soap had the distinct disadvantages of being irritating to the eyes and incompatible with hard water, which made it leave a dull-looking film on the hair. In the early 1930s, the first synthetic detergent shampoo was introduced, although it still had some disadvantages. The 1960s brought the technology we use today.
Over the years, many improvements have been made to shampoo formulations. New detergents are less irritating to the eyes and skin and have improved health and environmental qualities. Also, materials technology has advanced, enabling the incorporation of thousands of beneficial ingredients in shampoos, leaving hair feeling and better conditioned. Read more…

Mix & Fill

December 19, 2008

mixfillThis allows product ranges that share the same basic formula but use different concentrates to be mixed in the filling nozzle, guaranteeing at all times that in every container the mix percentages fulfil the client’s specifications from the first to the last drop. Read more…

Cleaning in Place integrated design

December 19, 2008

The packaging industry is subjected to continuous changes, from time to time new tendencies appear, looking for a technological leap to achieve lower manufacturing costs, improving filling accuracy, lower energy consumption and minor environmental impact.

Actually, production associated costs become more important than a few years ago, especially those related to the cleaning procedures of the machines.

Antonio Mengibar S.A. manufactures filling machines in what has been termed as “Integrated C.I.P. design”, based on a product circuit easy to drain and a 360º fix drain pan located beneath the containers. The combination of is these two new elements permits to reduce the time of the cleaning operation of the circuit and also water and energy consumption. Read more…