Homogenization prepared food

Homogenization of food is used to reduce the size of fat globules or particles and disperse them evenly. An example is the homogenization of tomato products which will improve viscosity and mouth feel of the final product.

Tests have shown that homogenization may result in raw material savings by making the product more viscous. Homogenization can reduce the amount of stabilisers and other ingredients that need to be added. Homogenization will also result in an even taste and color throughout the product.