Homogenization
Homogenization breaks droplets or particles into smaller ones. Pressure and where the unit sits in the line affect texture and separation.
How it works
A narrow valve under high pressure breaks fat droplets into smaller ones and helps spread particles evenly. Documented trials include milk, plant-based drinks, juices, and sauces.
The point where a sample is taken helps separate the effect of homogenization from earlier mixing or later heating. Storage checks compare texture and separation over a set time.
The homogenizer can sit before or after heating, depending on the recipe and the process being tested.