Food Homogeniser Manufacturers

High-pressure homogenisers in food processing

High-pressure homogenisers (HPH) force the product through a narrow valve gap at high pressure (50–300 bar), subjecting the product to intense pressure drop, turbulence, and cavitation. This breaks fat globules, oil droplets, and particles to the submicron range — much finer than achievable with rotor-stator high-shear mixers. In dairy processing, homogenisation of whole milk at 150–200 bar reduces fat globule diameter from 3–8 microns to below 1 micron, preventing creaming during storage and producing a consistent, stable emulsion. Two-stage homogenisers (with a second homogenising valve at lower pressure after the first) break up clusters of fat globules formed in the first stage, producing a more stable, finer emulsion. In infant formula production, high-pressure homogenisation ensures a stable, fine-particle emulsion meeting the nutritional and quality standards for infant nutrition products. Juice and beverage homogenisation reduces pulp particle size and improves the stability and mouthfeel of high-pulp beverages.