Effect of Homogenization on Food & Beverages

Homogenization makes products more stable and is widely used for longer shelf life, good texture, better taste, and consistency. Products with pulp and sediment are subjected to the homogenization process, ensuring the separation of solid particles, their uniformity, and homogeneous distribution in the liquid. At the same time, the formation of sediment is prevented.

  • Fruit Juices
  • Ketchup
  • Mayonnaise
  • Fruit Concentrates
  • Syrups
  • Flavors
  • Sauces
  • Soy Milk
  • Egg
  • Honey
  • Aromas
  • Molassses
  • Tahini
  • Hummus
  • Soy Milk
  • Jelly
  • Peanut / Hazelnut Paste
  • Confectionery
  • Margarine
  • Gum Arabic

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