Food homogenization

Homogenization — followed by emulsification — involves coaxing two otherwise immiscible liquids into mixing to create a new, often creamy, liquid. As a unit operation, homogenization performs multiple functions such as reduction of particle size, dissolution, mixing, dispersion, encapsulation, and emulsification. For example, fat globules in milk are reduced to extremely small particles and distributing it uniformly throughout a fluid, such as milk.

For this reason, the food and beverage industries frequent this technique for manufacture of dairy products, mayonnaise, ice cream, cream liqueurs, salad dressings, and more. Cream and other food products, such as peanut butter, may be homogenized to produce a stable emulsion—one in which fats or oils will not separate from other elements.

A homogenizer consists of a high-pressure pump that forces fat globules through tiny channels, where the globules are significantly size-reduced and uniformly dispersed in the water phase.

The intensive pressure applied by a high-pressure homogenizer causes most foods to attain more stable chemical structures; It help deliver a product with uniform texture, flavoring and taste through a scalable and cost-effective process that allows for a longer period of freshness than food comprised of larger particles.

Homogenization improves shelf life, enhances flavor and mouthfeel, contributes to spoilage prevention (without denaturing desirable enzymes and other proteins), and helps prevent the unappealing separation of layers that can occur improperly emulsified foods.
Food homogenization