High Pressure Homogenizer

Stokes’ Law states that the rate at which a particle rises or settles is proportional to the square of its diameter. Halve the diameter and separation slows by a factor of four. A fat globule of diameter 2R that separates in time T will need 4T at diameter R.

That square relationship is the whole economic case for homogenization: a modest reduction in particle size buys a disproportionate gain in shelf stability. It is also why homogenizing pressure is a process-critical parameter rather than a setting to be left wherever the last operator put it.

Single-Stage vs. Two-Stage Homogenization

In a single-stage machine the product passes one valve — sufficient for low-fat, low-viscosity products. A two-stage machine adds a second valve running at roughly 10 percent of first-stage pressure. Its job is not further size reduction but breaking up the clusters that freshly created fat globules form as they compete for available emulsifier.

Whole milk, cream, evaporated milk, recombined dairy and ice cream mix are normally processed in two stages. Omitting the second stage in these products shows up as a fatty plug at the top of the package or an unexpectedly high viscosity.

The Hommak High Pressure Homogenizer Range

Every model below runs at 200 bar (2,900 psi) as standard, with higher pressures available on request. Capacity figures are standard ratings; actual throughput depends on product viscosity, temperature and working pressure.

 

Model	Pressure	Capacity	Motor	Class
T-G30	200 bar / 2,900 psi	30,000 L/h / 8,000 GPH	200 kW / 268 hp	Industrial
E-G20	200 bar / 2,900 psi	20,000 L/h / 5,300 GPH	132 kW / 177 hp	Industrial
V-G15	200 bar / 2,900 psi	15,000 L/h / 4,000 GPH	110 kW / 147 hp	Industrial
N-G10	200 bar / 2,900 psi	10,000 L/h / 2,640 GPH	75 kW / 100 hp	Industrial
N-G5	200 bar / 2,900 psi	7,500 L/h / 2,000 GPH	55 kW / 75 hp	Industrial
N-HM100	200 bar / 2,900 psi	10,000 L/h / 2,640 GPH	75 kW / 100 hp	Industrial
A-HM60	200 bar / 2,900 psi	5,000 L/h / 1,320 GPH	37 kW / 50 hp	Industrial
M-HM30	200 bar / 2,900 psi	3,500 L/h / 925 GPH	22 kW / 30 hp	Industrial
F-HM20	220 bar / 3,190 psi	1,500 L/h / 396 GPH	11 kW / 15 hp	Industrial
S-HM5	200 bar / 2,900 psi	500 L/h / 132 GPH	5.5 kW / 7.4 hp	Pilot plant
C-HM1	200 bar / 2,900 psi	250 L/h / 66 GPH	2.2 kW / 3 hp	Laboratory

 

Models from the F-HM20 upward are configured for continuous production duty. The S-HM5 pilot plant homogenizer is sized for limited runs and process development, and the C-HM1 laboratory homogenizer is portable, for R&D and formulation trials. Running trials on a C-HM1 or S-HM5 first is the cheapest way to fix pressure, temperature and pass count before committing to a production machine.

Choosing the Right Pressure for Your Product

Pressure, temperature and number of passes interact, and the right combination is specific to the formulation. The figures below are typical industry starting points, not specifications — final parameters should come from a trial on your own product.

 

Product	Typical starting pressure	Notes
Whole milk (Grade A fluid)	150–200 bar / 2,175–2,900 psi	Two-stage, homogenized at pasteurization temperature (≈60–70 °C / 140–158 °F)
Cream and high-fat dairy	100–150 bar / 1,450–2,175 psi	Lower pressure; excess pressure promotes fat clustering
Yogurt and fermented milk mix	150–200 bar / 2,175–2,900 psi	Firmer gel, less syneresis in the finished cup
Ice cream mix	150–200 bar / 2,175–2,900 psi	Two-stage; directly affects overrun and mouthfeel
Plant-based beverages	150–250 bar / 2,175–3,625 psi	Often two passes; controls sedimentation without added gums
Cosmetic creams and lotions	150–250 bar / 2,175–3,625 psi	Valve and seal materials selected for viscosity
Pharmaceutical emulsions	250 bar and above / 3,625+ psi	Multiple passes to reach sub-micron and nanoemulsion range
Chemical and pigment slurries	Product-dependent	Abrasion-resistant carbide or ceramic specification required

The Low-RPM Design Advantage

Hommak homogenizers run at the lowest piston speed among comparable machines. Piston speed determines how much sliding friction the plungers, seals and check valves absorb for every liter processed. Slower pistons mean less friction, less heat at the sealing surfaces, and lower peak loads through the drive train.

In a plant, that shows up in three places: longer intervals between seal and valve changes, a wider safety margin when viscosity or temperature drifts off setpoint, and lower energy consumption per liter homogenized. On abrasive products, the difference in wear-part spend over a year is often larger than the difference in machine price.

Applications

Dairy products — fluid milk, cream, yogurt and fermented milk, ice cream mix, condensed and recombined milk, processed cheese. The classic application, and still the largest.

Food and beverage — plant-based beverages, juices with pulp, sauces and dressings, flavor emulsions, protein and functional drinks.

Cosmetics — creams, lotions, sunscreens, serums and hair care emulsions, where texture and long-term stability are the product.

Medicines and pharmaceuticals — parenteral lipid emulsions, suspensions, ointments and adjuvant emulsions requiring tight, reproducible particle size distribution.

Biotechnology — cell disruption for the recovery of intracellular proteins and enzymes from yeast, bacteria and algae.

Chemical and petrochemical — pigment and dye dispersions, latex and resins, lubricants, and agrochemical emulsions.

What Homogenization Delivers

• Stops creaming and sedimentation without raising stabilizer levels
• Hits a target viscosity reliably, batch after batch
• Improves mouthfeel and texture in beverages, creams and lotions
• Produces a whiter, more opaque appearance in dairy and plant-based milks
• Increases surface area, improving flavor release and digestibility
• Extends usable shelf life by slowing phase separation at its source
• Reduces the additive load on the formulation — frequently a clean-label advantage

Specifying a Homogenizer for a North American Plant

A machine that performs perfectly on paper can still stall in commissioning. These are the points worth settling before a purchase order:

• Electrical supply — motors and control panels specified for 60 Hz at 208, 230 or 460 V
• Pressure control — pneumatic automatic control as standard; manual and PLC control available
• Hygienic design — CIP and SIP compatible flow path, selectable surface finish, food-grade elastomers
• Documentation — CE conformity and ISO 9001 manufacture; request the material and surface finish certificates your auditor will ask for
• Sanitary standards — confirm 3-A, FDA 21 CFR food-contact and Grade “A” PMO requirements against your own process before ordering
• Aftermarket — spare valve seats, plungers and seal kits, plus commissioning and operator training, supported from Teaneck, New Jersey

Frequently Asked Questions

What is a high pressure homogenizer?

A high pressure homogenizer is a positive-displacement piston pump paired with an adjustable valve. It pushes fluid through a gap only a few microns wide at 100–250 bar, using shear, cavitation, impact and turbulence to break droplets and particles down so the mixture stays uniform instead of separating.

What pressure is used to homogenize milk?

Most Grade A fluid milk is homogenized between 150 and 200 bar (2,175–2,900 psi), usually in two stages, with roughly 10 percent of total pressure applied at the second stage. Higher-fat products, recombined milk and plant-based beverages often need different settings, confirmed by pilot trial.

What is the difference between single-stage and two-stage homogenization?

Single-stage homogenization uses one valve and suits low-fat, low-viscosity products. Two-stage adds a second valve at lower pressure that breaks up clusters of freshly formed fat globules. Two-stage is standard for whole milk, cream, evaporated milk and any product where clustering causes viscosity problems.

What is the difference between a homogenizer and a high shear mixer?

A high shear mixer disperses powders into liquid and creates a coarse pre-emulsion, typically reaching droplet sizes in the tens of microns. A high pressure homogenizer takes that pre-mix and drives droplets below one micron. Most production lines use both: the mixer upstream, the homogenizer downstream.

How small are particles after high pressure homogenization?

In whole milk, fat globules typically fall from roughly 4 microns to under 1 micron at standard dairy pressures. Cosmetic and pharmaceutical emulsions run at higher pressure or multiple passes can reach the sub-micron and nanoemulsion range. Exact results depend on formulation, temperature, pressure and valve geometry.

How often do homogenizer valves and seals need replacing?

Service life depends on abrasiveness, pressure and running hours rather than a fixed calendar. Valve seats and plunger seals are the usual wear items. Hommak’s lower piston speed reduces friction on these parts, extending intervals; carbide and ceramic options extend life further on abrasive products.

Can a high pressure homogenizer process abrasive or high-viscosity products?

Yes, with the right material specification. Tungsten carbide, cobalt carbide, zirconium ceramic and silicon nitride valve and plunger surfaces are selected according to the product. Abrasive slurries, high-viscosity creams and particle-loaded chemical products all run successfully with the correct valve geometry and seat material.

Where can I get service and spare parts in the United States?

Hommak USA operates from Teaneck, New Jersey, supporting installations across North America with spare parts, valve and seal kits, commissioning and operator training. Contact the office with your model and serial number for a parts list, or request a quotation for a new machine.