Tarih: 2023-12-13 10:02:25
1.Prevent the seperation
Without homogenizers, modern dairies would not be able to produce a homogenous milk product that remains stable without the cream rising to the top. Homogenizer have a big impact on fat globules tendency to ascend.
2. For higher viscosity
Some fruits and vegetables – like oranges and tomatoes – contain the natural stabilizer pectin. When homogenized, the plant cells rupture and release the pectin into the juice, which increases its viscosity and stability.
3. For improved flavour
Many flavours are contained in the plant cells, they can be released and made useful – this is especially true in vegetable juices.
4.For improved colour
Colour is basically a visual perception of bouncing light. Smaller particles scatter light differently than larger ones. Therefore a homogenized beverage appears to be more colourful than an unhomogenized one.
5. For better Brix
The sugar content in juices is measured in degrees Brix. Homogenization can help a low-Brix product “become” a high-Brix product by increasing the number of intermolecular bondings between particles. In effect, this will increase the producer’s profit margin since less raw material can be used to achieve the same result.
6. For better stabilization
Oat-based beverages naturally have many large particles in them, making them a suspension at the same time. Homogenization both increases the viscosity, giving a smoother product, and stabilizes the emulsion.
7. Less chalkiness
Larger particles in RNGS(Beverages based on rice,nuts,grians and soybeans) beverages cause so-called chalkiness – a dry, grainy sensation in the mouth. But by decreasing the number of particles that are larger than 150µm, homogenization improves mouth feel.
