Homogenization or homogenisation is any of several processes used to make a mixture of two mutually Solubility the same throughout.
Definition
Homogenization (from
homogeneous;
Greek language, homogenes: homos
, + genos
, )
[ homo-, word origin] is the process of converting two
immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an
emulsion,
a mixture of two or more liquids that are generally immiscible. Sometimes two types of homogenization are distinguished: primary homogenization, when the emulsion is created directly from separate liquids; and secondary homogenization, when the emulsion is created by the reduction in size of droplets in an existing emulsion.
[
Homogenization is achieved by a mechanical device called a homogenizer.][
]
Application
One of the oldest applications of homogenization is in milk processing.
Methods
High-pressure homogenization
In high-pressure homogenization, a liquid product is forced through a narrow orifice under pressures typically ranging from 1,500 to 35,000 psi. This process reduces particle and droplet size through a combination of shear, turbulence, and cavitation. It is commonly used in the dairy industry to homogenize milk, producing uniform fat distribution and improving product stability.
High-pressure homogenization is also applied in other beverage categories, such as soft drinks and vegetable-based drinks, to prevent the separation of components during storage. Ultra-high-pressure homogenization (UHPH) systems have been developed to further enhance microbiological stability and shelf life.
High-shear homogenization
High-shear homogenization uses a rotor/stator mechanism to apply intense mechanical shear to a product, promoting dispersion and droplet size reduction. This method is widely used in industries such as food, pharmaceuticals, and cosmetics. Rotor/stator mixers typically achieve droplet sizes in the range of 2–5 microns, with finer distributions possible depending on formulation and processing conditions.
A key advantage of high-shear homogenization is that it can improve emulsion uniformity and stability without altering formulation components. This is especially important for commercial products with fixed or regulated ingredient profiles. In a 2016 study, applying high-shear homogenization at 3600 rpm significantly reduced droplet size, improved viscosity, and eliminated phase separation in oil-in-water emulsions, all while maintaining the original formula.
See also
