WHAT IS HOMOGENISATION?

Homogenisation is often necessary to mix one or more substances within a liquid. This device allows the product to become micronised and suspended within the fluid, so that the product becomes uniformed and highly stable.

The pictures below summarises the main phases. The product arrives to the homogenising valve at a low speed and at high pressure, this is created by the small gap between the passing head and collision head. During the passage the product is subjected to numerous forces which cause the product’s particles to micronise.

The homogenising phase can be carried out using either a single homogenising valve (suitable for scatter treatment), or a double homogenising valve (suggested when you have to use emulsions and for controlling viscosity whenever requested.)

DAIRY, FOOD AND ICE CREAM INDUSTRIES

Stability, uniformity, long life, digestibility, best appearance, colour and flavour improving. These are just some of the main advantages you can obtain by using homogenisation for treating common foodstuff.

This is a list of just some of the applications in which homogenisation may be used

Additives – Almond milk – Animal fats – Arabic gum – Baby food – Butter oil – Caseinates – Condensed milk – Cooking cream – Cream – Cream cheese – Dessert – Egg based liquor – Eggs – Emulsion – Flavours – Fruit and Tomato Concentrate – Fruit juices – fruit pulps – Gelatines – Honey – Ice cream mix – Ketchup – Milk – Milk cream based liquors – Milk for yoghurt – Milk protein – Puddings – Recombined milk – Rice milk – Sauce – Soya Milk – Tomato juices – Vegetable fats – Vegetable Oil – Yoghurt

COSMETIC, CHEMICAL, PHARMACEUTICAL, AND PETROCHEMICAL INDUSTRIES

When used in the cosmetic industry, homogenisation provides a more stable, uniformed emulsions with a higher performance. In the pharmaceutical industry, the primarily mechanical nature of the homogenisation process provides direct access to enzymes, proteins, liposomes and intracellular active substances without having to utilise chemical lysis of the membrane.

Other effects are seen in the preparation of stable solutions of products with different physical characteristics (proteins, creams, solutions of active principles, oils, and vitamins). The increase in the surface area of the particles is also of interest to the chemical and petrochemical industries because of the resulting enhancement of transformation reactions. This also creates further advantages, such as: noticeable reduction of catalysing substances, intensification of pigment colour, enhanced use and reduced quantity of additives, viscosity control of finished products. Crushing of active principle particles generates an increase in surface area, thus enhancing preparation assimilation.

Here is a list of some products from the cosmetic, chemical, pharmaceutical and petrochemical industries that may be homogenized:

Adhesives – Starches – Antibiotics – Cellulose and derivatives – Waxes – Colorants – Cosmetics – Beauty creams – Toothpaste – Detergents – Emulsifying disinfectants – Emulsions – Greases – Inks – Latex – Liposome suspensions – Lotions – Shoe polish – Emulsifiable oils – Lubricating oils – Pigments – Perfumes – Proteins – Resins – Soaps – Syrups – Paints – Vitamins

Alliance Fluid Handling have been supplying and servicing homogenisers for over 10 years and our expert engineers have over 100 years experience servicing all the major OEM’s homogenisers including FBF, BOS, APV, Alfa Laval, Bertoli, Crepaco and HMP. We offer a diverse range of Homogenisers to suit all industries and applications. To discuss your requirements, please call our office on 01302 744836.

To view our range of Homogenisers please click here