Achieve higher product viscosity
With a complete range of homogenizers, from pilot to large scale fully automated units, GEA provides homogenization technology for all dairy applications.
The role of high pressure homogenization is to disrupt the dispersed phase of large oil or fat globules in a coarse suspension and produce a distribution of very small globules. With an emulsion such as milk, or other dairy products that contain a surface active agent (surfactant) or emulsifier, the oil or fat phase — in micronized globules — is then stabilized against possible coalescence and gravitational separation.
Creams are homogenized to achieve higher product viscosities, and the applied pressure is dictated by the fat content: cream with a fat content of 10–18% is homogenized at 150–200 bar, but with a fat content of 38–48%, the homogenizing pressure decreases to 100 bar. The viscosity in cream increases with higher homogenization pressures and decreases with rising temperatures, so that both pressure and temperature are key to obtaining the correct viscosity.