Food homogenization

Homogenization is an essential unit operation during the manufacture of a number of food and dairy products. Homogenization involves coaxing two otherwise immiscible liquids into mixing to create a new, often creamy, liquid. The main result of homogenization is a stable emulsion – meaning the size of the droplets doesn’t change significantly with time.

Homogenization is an ideal method for producing emulsions, suspensions, and other products that require a liquid suspended in another liquid (e.g. water-in-oil or oil-in-water), or which require a small particle size. Homogenized and/or fortified food products benefit from improved aesthetic properties — including enhanced appearance, flavor and/or “mouth feel,” as well as better nutritional profiles and enhanced shelf stability.

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.

Homogenization is a common step in the modern-day processing of milk. Fortified milk, for example, consists of homogenized milk containing dissolved solutes, such as proteins and minerals; and lipids in the form of milk fat. Milk homogenization is a simple process that mixes and disperses that milkfat by using a high-pressure procedure to break it down into smaller particles. When finished, the tiny particles stay suspended in the milk to create a more uniform mixture. Homogenization gives milk its rich, white color and smooth texture.

The intensive pressure applied by a high-pressure homogenizer causes most foods to attain more stable chemical structures; this allows for a longer period of freshness than would otherwise be possible, especially compared with foods comprised of larger particles.
Food homogenization

Recent Posts

The Most Popular Articles

RSS Food Processing

Hypertension and Diet

Processing of Food

Food Science and Human Nutrition

  © Blogger templates Newspaper by 2008

Back to TOP