[John]

For ketchup production, a narrower rotor-stator gap and moderate flow rate give better results, since finer shredding of tomato solids and thorough blending with sugar, vinegar and spices creates a thicker, more stable emulsion that resists syneresis. Running the mixture through the colloid mill also helps activate pectin naturally present in tomato pulp, contributing to the clinging consistency expected of finished ketchup.

[John]

For medicinal plants grinding, using a moderate gap setting combined with a cooling jacket around the mill housing helps limit temperature rise during high-shear processing, which protects heat-sensitive active compounds from degradation. Pre-drying and lightly pre-crushing the plant material before it enters the colloid mill also reduces residence time in the shear zone, resulting in a finer, more consistent particle size for downstream extraction or formulation.

[Author]

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