Homogenisation

Homogenisation 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.

We have expertise in the homogenisation of various products including soy-based beverages, tomato products, juice and nectar. Homogenisation of soy products with high protein contents breaks up protein particles and prevents sedimentation in packages.

Cloudy juices and apricot, peach and mango nectars are homogenised to reduce pulp sediment. It enhances mouth-feel, colour and flavour.

Homogenisation of tomato products, such as juice, puree and ketchup, raises viscosity, improves appearance and prevents separation in the final product.

Tests have shown that homogenisation can offer raw material savings by making the product more viscous. Homogenisation can reduce the amount of stabilisers and other ingredients that need to be added.

You can perform homogenisation tests at our Process Development Centres in combination with heat treatment and other treatments. Our experience in field tests around the world provides you with the knowledge to solve  homogenisation problems in all applications.