Continuous deaeration equipment has been utilized on various products for over 50 years. Product is pumped from the source to the appropriate model dearator. Usually, the vacuum level in the vessel is run at slightly below the corresponding boiling point temperature of the product entering the vessel. Several different styles of product dispersion devices are available to maximize dispersion of the product onto the deaeration equipment’s surface area. This, in conjunction with the vacuum, maximizes the efficiency of the deaeration vessel. The product and vacuum level can be automatically controlled. Examples of products processed: milk, creamers, juice, puddings, cheese products, tomato products, ketchup, salad dressings, peanut butter, fruit toppings, cosmetics, and personal health care items such as deodorants, shaving cream, tooth paste and gels.