HOMOGENIZATION

Consumers generally find a product with an even texture more appealing. The homogenization process breaks down the fat globules and particles in a food product, making it smoother, or in some cases, more viscous.

TETRA PAK® HOMOGENIZER 500

The highest capacity food processing homogenizer in the world - with the lowest total cost of ownership

Read more about Tetra Pak homogenizer 500

Homogenization equipment with lower energy consumption and consistent high quality

Homogenization is used to achieve a variety of different results: to prevent a cream line and sedimentation in milk products; to improve the viscosity, taste and texture of cream or juice-based drinks, to improve the mouth feel of soy beverages, and to prevent the separation of the whey in yoghurt.

We offer a broad range of homogenizers - from low to high capacity (100 to 50 000 litres/hr).

There are approximately 6,400 Tetra Pak homogenizers installed around the world.

The magic inside

What's special about Tetra Pak's homogenizers is the head where the actual homogenization occurs. Our unique patented design can achieve the same effect as traditional homogenizers but with up to 30% lower pressure. For food producers that means 30% lower energy consumption and a consistently high product quality.

Watch the video and find out more about the magic inside Tetra Pak Homogenizers