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 63 500 litres/hr).
There are approximately 7000 Tetra Pak homogenizers installed around the world.
Health trends and developments among consumers pose challenges for food and beverage producers. But can equipment such as homogenizers turn those challenges into opportunities? Read the full article where we look into four current global trends and explore the role of homogenizers and homogenization in each on ProcessingInsights.
You can save energy and achieve longer shelf life by shifting the emphasis from homogenization pressure to the actual effects of homogenization (the resulting size and distribution of fat globules) when you measure homogenization efficiency. Download our white paper and learn how new homogenization technologies can make your dairy operation more cost-effective, flexible and sustainable.
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
A new generation of homogenizers that increase cost efficiency and reduce environmental impact, without compromising food safety.
The highest capacity food processing homogenizer in the world - with the lowest total cost of ownership
Highest homogenizer uptime and lowest operational costs for low and high viscosity products including pasteurized milk, ESL milk, beverages and more.
Contact us about Homogenization