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Why Emulsification?

The emulsification process is used to produce a wide array of lucrative consumer products. Generally, an emulsion is a viscous, uniform substance created from two otherwise immiscible liquids — typically oil and water — and a third component, which...

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Matt Baumber

Matt Baumber
Digital Lead for IDEX MPT - working to create content for Quadro, Matcon, Fitzpatrick and Microfluidics customers.
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Recent Posts

Apr 7, 2021 3:19:55 PM


Prepared foods have gained in popularity over the past decade as consumers have looked for...

Apr 7, 2021 3:19:48 PM

Industry Challenge

Greek-style yogurt is a very thick yogurt, typically 9 - 10% milk fat as opposed to the average...

Apr 7, 2021 3:19:03 PM

The Precision Medicine Initiative (PMI) is an ambitious federal project launched in 2015 and ramping up to full steam...

Apr 7, 2021 3:18:49 PM

Many industrial processes require the incorporation of dry powders into liquids. Unfortunately, the powder...

Apr 7, 2021 3:18:31 PM

Greek style yogurt is a very thick yogurt, typically 9 - 10% milk fat as opposed to the average yogurt which runs at...

Apr 7, 2021 3:17:38 PM

Mayonnaise is an oil-in-water emulsion typically containing more than 74% vegetable oil (minimum 65%).

Production of...

Apr 7, 2021 3:17:00 PM


One process in the manufacture of ice cream is the incorporation of flavors such as fudge,...


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In nearly 20 years of delivering the most efficient high shear mixing and processing solutions to our customers worldwide, Quadro® Liquids technology has never allowed conventional thinking to get in the way. 

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