Usage and benefits of Homogenizer in food products
In today’s conditions, the importance of industrial machinery has increased with the development of food production standards.
High Pressure Homogenizers have an important place in the production process of many products in the food industry.
Some of the important issues for the Food Industry are the long shelf life of the product and the fact that the form of the product does not deteriorate during the shelf life. In these two aspects, the importance of using the High Pressure Homogenizer in the process becomes evident. Because all the substances in the product passing through the high pressure homogenizer pass into each other. In other words, the product does not separate phase by phase on the shelf and preserves its form.
At the same time, since the content of the product passing through the homogenizer is mixed in molecular size, its flavor increases. The consistency of each product passing through the homogenizer increases.
Some of the products in which the High Pressure Homogenizer is used are:
- Hummus
- Tahini
- Ketchup
- Mayonnaise
- Juices
- Pastry Sauces (Caramel, Chocolate etc.)
- Herbal Milk (Vegan Milk; Almond Milk, Oat Milk etc.)
In cloudy fruit juices such as nectars and citrus fruits containing fruit pieces, one of the most important problems is the solid-liquid phase separation of the product within the packaging. The biggest reason for serum separation is the diameter size of the particles causing suspension. As the solid particle size increases, the rate of phase separation will increase, so the particle size should be reduced as much as possible. The homogenizer applies the necessary pressure to the juice, reducing the particle size and preventing separation.
Herbal Milks are among the most preferred foods in recent years. It is especially in demand for individuals and children with lactose allergy. Rich protein content and fat structure increase the importance of Herbal Milk. The expectation of Herbal Milk users is that the milk has a consistency like Animal milk and is delicious. For this, it is important that the molecular structure of the fats and proteins in the Herbal Milks are reduced and fused with each other. Herbal milks using a High Pressure Homogenizer in the Production Process both achieve consistency and increase the flavor as there will be intertwining at the molecular level, and at the same time, the shelf life of the product is extended. For people with intolerance, milk with an easily digestible taste and high protein content emerges, which is why a homogenizer is indispensable in the production of herbal milk.
