Homogenization is associated by both consumers and researchers as a method of milk production. The treatment prevents separation of the two phases, causing a single homogenous mixture that is visually pleasing and does not require shaking prior to use. However, far fewer individuals understand the critical role of this process in either food production or food treatment. Below are foods that you may be surprised to find out are either produced or treated with homogenization; keep reading to learn how they benefit from the process.
Use of homogenized milk, as opposed to raw or non-homogenized milk, may be preferable for some cheeses. Because the process of homogenization reduces the milk fat particle sizes, the fat particles’ larger surface area allows for increased interaction between these and casein particles in rennet gel. This can result in better flavor development, smoother texture, increased fat recovery, and nicer color. Although there is some question of whether homogenized milk causes cheddar cheese to be too tough and firm, lowering the pressure and blending with unhomogenized milk can alleviate these unpreferred qualities. (1)
The intensive pressure imparted by HPP (high pressure homogenization) may be an ideal method of food preservation, in that it may inactivate harmful pathogens without the thermal treatment that sometimes alters taste and destroys valuable nutrients. Fruits, for example, have a low pH, which makes them ideal for HPP treatment to inactivate yeasts and vegetative bacteria. Vegetables may also see benefit from HPP; for example, homogenization of inoculated lettuce and tomatoes above 300 mPa has been shown to reduce the populations of bacteria, yeast, and mold. Although in this case the tomato skins peeled away and the lettuce browned, HPP represents a viable preservation technique when paired with other hurdle technology. (2)
Spreadable creams, from veggie to smoked salmon, are enjoyed because of the flavor blast they provide as a topping. As indicated with fruits, thermal homogenization can alter the product’s sensory qualities, so HPP is much preferred. Not only does it preserve taste, but it also extends the product’s shelf life by effectively inactivating multiple types of bacteria. (3)
BEE International: High Quality Particle Size Reduction Equipment
A food’s ability to have its intended effect can be attributed to a wide variety of factors, in particular particle size and consistency in size. Every food manufacturer should therefore consider each as food production processes are established. The first step in synthesizing a food product with high bioavailability is purchasing equipment that will achieve consistent particle size distribution. One such example is the high pressure homogenizer by BEE International Technology. Our products are trusted by researchers and lab managers around the world for key benefits, such as production of nano/micro emulsions, dispersions, and suspensions; importantly, this equipment can achieve consistent particle sizes at or below 100 nm, a key benefit for any product coming from the food industry.
Learn more about how BEEI can aid your particle size reduction process by contacting us today.
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