A homogenizer consists of a high-pressure pump that forces fat globules through tiny channels, where the globules are significantly size-reduced and uniformly dispersed in the water phase. In the case of fortified milk, the resulting homogenized product has a more uniform viscosity — which affects mouthfeel and aesthetic appeal.
Homogenizers can process a wide range of products such as:
- Milk
- Soft drinks
- Fruit juices
- Peanut butter
- Ice cream
- Soup
- Mayonnaise
- Cream cheese
- Sauces
- Salad dressings
- Baby foods
The production of these products involves homogenization. By relying on high pressure, rather than heat, it’s possible to create homogenized foods that do not have their nutritional value compromised by the transformative power of heat. Traditionally, heat treatment processes have been used to preserve food. Although high pressure and heat can kill harmful microorganisms, heat exposure can kill some of the food's naturally occurring nutrients. Whereas homogenization does not create the nutrient-killing temperatures, leaving them untouched and ready for consumption.
Since homogenization was first invented by Auguste Gaulin in 1899, hundreds of thousands of studies have been conducted on optimizing the process across numerous products. Homogenizers today are built to be highly efficient, by producing consistent, high-quality products through lower pressure and ultimately lower energy consumption.
Consumers Drive the Market
The aesthetics of packaging, as well as product consistency, taste, and appearance impact the buying decision of the consumer. Therefore it's important for manufacturers to carefully consider how their process is impacting their final product.
Homogenized milk has been a largely debated subject, however, homogenization can solve a number of quality challenges for producers. Studies have shown that consumers are less inclined to buy milk that has several layers and color shades. Although this is the natural appearance of milk, homogenization helps to keep the color consistent and uniform throughout.
High-pressure homogenizers have proven that tomato juice can have improved consistency and viscosity. By using a homogenizer to improve food processing outcomes, producers can elevate their products above the competition and ultimately increase sales.
Homogenizers Aid in Healthy Eating
According to Proquip Solutions, concerns and trends for eating healthily have posed challenges for Food and Beverage producers. With a number of criteria that appears to be gathering speed:
1. Keeping the product natural
You will notice more and more products include wording such as "no preservatives", "no additives", "organic", "no artificial flavorings" etc...
Typically the function of additives is to increase viscosity, but homogenization can improve viscosity without the need for additives. Homogenizers increase viscosity by breaking down hydrogen bonds in fibers and replacing them with hydrogen bonds with water. Pectin in fibers also becomes more accessible.
Artificial coloring and flavoring can be avoided through homogenization. During the process, fruit and vegetable cells break up and become smaller. This presents the product with an unvaried appearance of color. By reducing the working pressure of the homogenizer, the heat generated will be reduced and the product will retain its natural taste and flavors better.
2. Yogurt for Dessert
Over the last decade, yogurt has quickly become a top choice for dessert. The process of making yogurt drinks requires a homogenizer to liquefy them. Most dairy manufacturers of yogurt are also likely to process milk. It is not uncommon to process milk one day and then switch over to yogurt the next day on the same line. Therefore it is advantageous to purchase a homogenizer that can handle both viscous products like yogurt as well as milk without having to change the valves.
3. More people are going vegan
According to a 2016 survey, the number of vegans has increased by more than 360% over the last 10 years. But what is influencing people to avoid a meat and dairy diet? One thing we know for sure is that there has been a large increase in the consumption of milk substitutes from rice, nuts, grains, and soya.
However these are not just consumed by vegans, for example, almond milk is a popular choice in the fitness industry for athletes. Homogenizing almonds can result in fast wear due to the abrasive particles. Likewise with other nuts, rice, and grains. Therefore producers need to carefully consider the durability of a homogenizer when processing these products into drinks.
Opting for harder product contact parts such as tungsten carbide seals and ceramic coated pistons will reduce maintenance downtime and the cost of spare parts.
Extended Shelf Life and Preservation through Homogenization
Shelf life and preservation go hand in hand in terms of chemical stability. A high-pressure homogenizer causes most foods to develop more stable chemical structures. This provides the product with a longer shelf life than would have otherwise been possible.
The Right Equipment for the Job
So now we know that homogenization improves shelf life, enhances flavor and mouthfeel, contributes to spoilage prevention (without denaturing desirable enzymes and other proteins), and helps prevent the unappealing separation of layers that can occur in improperly emulsified foods. So what's next?...
The key to reliable, efficient homogenization, under sanitary conditions, and at industrial scales, is investing in the right mixing equipment that’s appropriate for use within the food industry and that's where we come in! Genemco is a purchaser and reseller of quality preowned industrial refrigeration and food processing equipment. We also staff a team of equipment experts that know the ins and outs of the business and can help identify exactly what equipment will benefit your operation. Even better, all of our equipment is in-house with no middle man, which will keep your operations costs down and your budget happy.
