Homogenization beverages

Efficient homogenization is essential for the product quality of many beverages.

In cloudy juices the pulp sediment is reduced and the mouth-feel, colour and appearance is enhanced. In soy products the homogenization prevents sedimentation in the package.

Homogenization causes disruption of particles in a suspension. It is often used in beverages to reduce sedimentation, to increase viscosity or to create a better texture.