The benefit of homogenization is well known throughout the food sector.
t provides a much more stable product, with a better shelf life, and it also reduces the use of additives and helps manufacturers to optimize the composition of products.

Homogenization is the process of reducing and standardizing the particle size of fluid products such as fruit juices, beverages, flavors and sauces, under conditions of extreme pressure, shear, turbulence, acceleration and impact to make them more stable and have a better texture and taste.
The effect is achieved by forcing the product through a special homogenizing valve at very high pressure.

Liquid products with extremely variable sized, dispersed or suspended particles are processed through a high pressure homogenizer, where it is possible to obtain homogeneous micronized particles ranging typically from 0,4 to 1 micron depending on the application.
Our experience in food applications can give you technological support for dynamic high pressure homogenization on:

  • Animal fats
  • Fruit pulps and concentrates
  • Puddings
  • Aromas
  • Gelatines
  • Puree
  • Baby foods
  • Gum Arabic
  • Sauces
  • Chestnut / hazelnut paste
  • Honey
  • Soy milk
  • Chocolate
  • Ketchup
  • Syrups
  • Cloudfiers
  • Margarine
  • Tomato juice
  • Confectionery
  • Meat paste
  • Tomato paste / concentrate
  • Desserts
  • Pet food
  • Tomato Products
  • Egg

 
  • Vegetables
  • Fish paste

 

 

  • Flavors

 

 

  • Food emulsions
  • Fruit juices