Tetra Pak® High Shear Mixer for emulsified sauces and spreads
Tetra Pak® High Shear Mixer for emulsified sauces and spreads

Same quality, lower cost

  • Low production costs, enabled by highly efficient process and optimal yield on ingredients
  • Complete control over quality parameters, thanks to a unique two-step emulsification process and prediction tool
  • Unlimited flexibility to produce everything from emulsified sauces to spreads made from beans and vegetables. Easy to scale up.

High shear mixer dedicated to cold emulsions

Designed to give you unprecedented flexibility, consistent quality and maximum yield, all at the lowest TCO.
Our range of high shear mixers greatly increases the efficiency of mayonnaise and cold emulsion production – saving time and energy and ensuring that costly ingredients are fully utilized. Quality parameters such as appearance, taste and mouthfeel are tightly controlled, so you can precisely replicate an existing product, and produce it at a lower cost.​

Spoons filled with sauces and dips.

4 tips to help you choose the right high shear mixer

What factors should you take into account when selecting a high shear mixer? Here are four things to think about.

A Tetra Pak expert.

How attending a seminar can reduce mayonnaise production costs

When a European producer of mayonnaise was exploring ways to improve business, their main objective was to reduce production costs.

High shear mixer

High shear mixing reduces mayonnaise production costs

The new and unique design of high shear mixers from Tetra Pak means you achieve the lowest cost per kilo of product.

Taste success with emulsified sauces

Learn how to make them, how to achieve the right quality, and how to keep production costs under control.


Prediction tool

Ensure identical or enhanced product quality

Our prediction tool enables the replication and/or enhancement of any cold emulsion products. With an existing recipe as the starting point, it measures the size and distribution of droplets and generates the exact process parameters required to replicate it i.e. mixing time, speed and shear force. Just bring your sample to our Product Development Centre and we’ll tell (and/or show) you how to make it on our high shear mixer.

Dynamic HS mixing head

Full control over product quality parameters

Our patented technology allows high and low shear mixing in the same process. It gives you complete control over the speed, time and degree of shear force of your mixing. This means you can fine-tune the size and distribution of droplets in your product, and hence achieve the exact viscosity, mouthfeel and texture you want.

Double-shaft agitator

Double-shaft agitator

Ensures a homogenous end product

In this unit, a double-shaft agitator circulates product around the tank. Its counter rotating blades reach every corner of the tank, ensuring that all product passes evenly through the Dynamic HS mixing head, resulting in a homogenous end product regardless of viscosity.

Unique mixer design

Unique mixer design

Ingredient introduction 4 – 5 times faster than standard equipment

In this high shear mixer, the ingredients are introduced into the main body of the mixing vessel, rather than being fed directly into the high shear mixing head. This means there is no risk of over-shearing and the speed of ingredient introduction can be significantly higher than traditional mayonnaise production equipment.
Vacuum system

Vacuum system

For rapid ingredient introduction and product deaeration

Ingredients are rapidly drawn into the mixing vessel by an independently controlled vacuum pump. This enables faster, more complete deaeration of the product and allows full control of the vacuum level inside the mixer.


Bin lifter

Bin lifter

For easy lifting and loading

The bin lifter system is capable of lifting bins of 200 litres or 300 litres with the press of a button. The contents of the bin can be emptied automatically into the mixing tank through a large manway at the top. This provides a sanitary and ergonomic way to add ingredients such as beans, chickpeas and other vegetables.

Pressure Vessel

Pressure Vessel

Pressure cooking at up to 135°C

By choosing a pressure vessel for the mixing tank, customers have the option of cooking under pressure at 3 bars giving temperatures of up to 135°C. Apart from giving an even shorter cooking time, this form of cooking can give other benefits such as preserving colour and taste.

Direct Steam Injection

Direct Steam Injection

Direct steam injection

If you want to heat up the contents of the mixer fast, there is the option of direct steam injection. We have developed our own design of nozzles to ensure a long working life. A sanitary steam system is used to ensure food safety.

Vibrating powder hopper

Vibrating powder hopper

Reduces air incorporation; enhances product quality

In a batch or batch plus set-up where powdered ingredients are used, our patented vibrating powder hopper compresses the powder, preventing the formation of so-called ‘rat holes’. This significantly reduces the amount of air introduced along with the powder.