Food Homogeniser Manufacturers
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Browse Food Homogeniser Suppliers →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.
Frequently asked questions
What is the difference between a homogeniser and a high-shear mixer?
A high-pressure homogeniser uses pump pressure (50–300+ bar) to force the product through a precision homogenising valve, achieving very fine droplet sizes (below 1 micron) in liquid emulsions. This is the standard for dairy milk homogenisation, infant formula, and beverage emulsions where very fine particle size and long-term stability are required. A high-shear rotor-stator mixer uses mechanical shear between a rotating rotor and a static stator to break droplets — less energy-intensive but produces larger droplet sizes (2–5 micron) than a high-pressure homogeniser. High-shear mixers are adequate for sauces, dressings, and emulsions where submicron droplet size is not required. For dairy processing and infant formula, a high-pressure homogeniser is the standard.
Is homogenisation mandatory for pasteurised milk?
Homogenisation of pasteurised milk is not legally mandatory in most markets, but it is the commercial standard in virtually all retail milk products because consumers expect a consistent, non-creaming product. Unhomogenised (non-homo) pasteurised milk will visibly separate over the shelf life, with cream rising to the top — an unacceptable appearance for most retail consumers. In the UK and some other markets, cream-line (unhomogenised) pasteurised milk is available as a premium product in some specialty channels. In ultra-heat treated (UHT) milk production, homogenisation is essential to prevent fat ring formation in the product during the long ambient shelf life.
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