How to Select a Homogenizer for Food Production

Posted by David Shechter on Apr 21, 2016 12:30:00 PM

how-to-select-a-homogenizer-for-food-production.jpgAlthough many may wish otherwise, the modern American diet is largely comprised of foods with artificial/non-natural additives. These products provide us with much nutrition and energy to live healthy and successful lives, so it is critical that their production is considered. Foods like dairy and salad dressings require an intensive mixing process to be produced; homogenizers are commonly chosen for this purpose because of their effectiveness over other machines. Once your laboratory has decided to use a homogenizer in the food production process, finding the right one may feel daunting. Here we present two key factors that any high quality homogenizer should possess, and which you should look for in a potential purchase.

  • Ability to Scale

As in most other industries, the food industry lab bench is a place of discovery and innovation. When a food product with the potential to be marketed to consumers is synthesized, it needs to be scaled in a way that does not change its production procedure. When looking for a homogenizer for your food product, scalability is a key factor that differentiates a high quality product from a pool of competitors. Some companies, for example, offer separate laboratory, pilot-plant, and industrial homogenizers to accommodate each stage of the scaling process.

  • Particle Size Reduction Capability

Although not a well-studied area compared with other nutritional sciences, particle size reduction from homogenization may confer significant health benefits. These criteria will make a food product more marketable to the consumer. For example, decreased particle size has the potential to increase growth and reduce food intake by boosting satiety. (1, 2) Additionally, the food product itself will be more stable when the particles’ surface area is increasingly available, and their texture will be more uniform and consistent.

BEEI: 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 are high-impact factors that every food manufacturer should consider. The first step in synthesizing a food product that confers high bioavailability is purchasing equipment that will achieve consistent particle size distribution. One such example is the high pressure homogenizer by BEE International Technology. Their 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 our homogenizer specialists or downloading our FREE eBook "How to Achieve Efficient & Consistent Particle Size Reduction" below:

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How High Pressure Homogenizers Benefit the Food Industry

Posted by David Shechter on Feb 4, 2016 12:30:00 PM

high pressure homogenizers for the food industryAcross the past decade, sales of both packaged and fresh foods have jumped impressively and look to continue growing. Even with this expansion, however, food companies are becoming increasingly aware of their food’s impact on the obesity epidemic and its overall quality compared with other products on the market. (1) The size of the particles that comprise a food product has a huge impact on both of these factors, with the goal of smaller rather than larger particle sizes. Although multiple mixing methods exist, homogenization is able to achieve impressively small particle sizes compared with competitors. Below is a compilation of uses for homogenizers, specifically particle size reduction from homogenization, can be useful for products in the food industry.

Improves Health Status

Although not a well-studied area compared with other nutritional sciences, particle size reduction from homogenization confers significant health benefits. These criteria will make a food product more marketable to the consumer.

  • Increases Growth

One of the more notable studies on the subject studied juvenile Nile tilapia fish. The fish were given food pellets of varying particle sizes and analyzed for growth. Interestingly, hose feeding on the food pellets comprised of small particles grew significantly more than their large-particle-pellet counterparts. (2)

  • Reduces Food Intake & Boosts Satiety

Reduction in food intake typically confers weight loss and improved health status. In a study that analyzed the link between particle size and food intake, a study group of men were given either a drink composed of 2 µm particles or 50 µm particles. Those who drank the 2 µm particle-drink ate up to 12% less than their counterparts at a buffet-style lunch later in the day. Additionally, this study inferred a critical link to satiety, in that those who ate less were satiated sooner. (3)

Stabilizes Products

Chemical stability is key to determining a food’s shelf life and taste. High pressure homogenization uses pressure instead of heat to achieve a product; this translates to preservation of quality, taste, and nutritional, whereas heat would have a negative impact on these factors. By using pressure to break down particles, the resulting food has a more stable structure and overall higher quality. Interestingly, the food’s texture is also enhanced by particle size reduction, which can create a better experience for the consumer. (4)

BEEI: 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 are high-impact factors that every food manufacturer should consider. The first step in synthesizing a food product that confers high bioavailability is purchasing equipment that will achieve consistent particle size distribution. One such example is the high pressure homogenizer by BEE International Technology. Their 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 looking at our high pressure homogenizers or if you're interested in how our homogenizers can help you achieve efficient and consistent particle size reduction, download our FREE eBook now:

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4 Benefits of High Pressure Pasteurization in Beverage Preparation

Posted by Deb Shechter on Oct 28, 2015 1:30:00 PM

4-enticing-reasons-to-use-high-pressure-pasteurization-in-beverage-preparationMany Americans get a substantial amount of dietary calories not from the food they eat, but from the beverages they drink. Yet many of these beverages, even those labeled as all-natural or healthy, are free of nutritional value and simply provide empty calories. High pressure pasteurization (HPP) is an emerging beverage pasteurization method that has many benefits compared to the traditional methods, and which can help your laboratory produce a safe and nutritionally sound beverage. Keep reading for the reasons you should use HPP for your beverage preparations.

  1. Inhibition of Harmful Pathogen Growth

There are two central reasons for subjecting any food or beverage to pasteurization or homogenization: 1) Its ability to kill spoilage organisms, including yeast and lactic acid bacteria, and 2) Its ability to improve food safety by killing pathogens such as E. coli, Salmonella, and Listeria. (1)

  1. Maintenance of Nutrition & Flavor

Food and beverage corporations that do not use HPP to destroy harmful pathogens likely use traditional thermal pasteurization instead. The key difference between these is that the traditional method uses heat, while HPP uses pressure. The heat method has been shown to damage and/or destroy key nutrients that are naturally found in these beverages, and is a central motivator for industry leaders to use HPP instead. HPP has been shown to preserve the nutritional value of beverages while also maintaining natural flavors, an achievement that no other process can claim.

  1. Wider Range of Ingredients

HPP’s ability to increase safety while simultaneously maintaining nutrient quality is a key factor to consider when determining beverage ingredients. Beverages that are destined for thermal pasteurization may not include ingredients whose quality nutrients will be cooked out, as it would be a waste of money and resources. However, HPP-treated beverages can include ingredients that may not have previously been considered for pasteurized beverages. An additional benefit to using more ingredients is the decreased need for artificial ingredients, whether for flavor or nutritional purposes.

  1. Improved Shelf Life

Fruit juice is one of the most popular beverages in America, and when purchased fresh, must be consumed within days. In contrast, fruit juices that have undergone HPP have a shelf life of up to 30 days, as is the case with Suja Life juices. As a general rule of thumb, HPP can improve shelf life by two- to three-fold compared with a non-pasteurized product. In addition, products that are exposed to thermal pasteurization oftentimes require freezing as a preservation method. Yet HPP allows those same products to remain on the shelf for extended periods of time without spoiling. (2)

BEEI: Multi-Purpose Homogenizers for High Pressure Pasteurization

When your laboratory decides to use HPP as your beverage preparation method, one of the first items on the agenda will be to acquire appropriate equipment. BEE International (BEEI) is internationally renowned among laboratory scientists and researchers for its innovative technology. Their high pressure processing/pasteurization equipment helps improve color and flavor retention, shelf life, and texture. Importantly, it supports a growing demand for organic and preservative-free products, as naturally-occurring vitamins and antioxidants remain in food.

BEEI’s pilot scale high pressure processing HPP system is designed for enhanced experimentation. This means that the scientist can easily adjust hold time through a simple series of valves while maintaining maximum pressure and continuous flow.

Learn more about how BEEI can support your beverage’s HPP dreams here! If you're looking for more ways to reduce particle size of beverage mixtures for perfect pasteurization, download our FREE eBook below:

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2 Ways High Pressure Pasteurization is Utilized in the Food Industry

Posted by Jen Hug on Dec 21, 2013 8:58:00 AM

describe the image2 Ways High Pressure Pasteurization is Utilized in the Food Industry

The food industry has struggled with one question for years, “How do you remove harmful bacteria from food without sacrificing taste and quality?” High pressure pasteurization (or processing; HPP) is becoming a popular choice amongst food manufacturers, due to the fact that it does not expose food to detrimental processing.  Heat, which is a popular choice, could potentially change the flavor and nutritional content of a product. This happens when organic matter has been burnt off while neutralizing bacteria and must be supplemented, resulting in obvious changes in composition.  New ways to pasteurize with high pressure are likely being developed, but at this time there are only two popular methods of production.

Pasteurization using large tanks is fairly common and simple. Prepackaged food is placed into a tank filled with water. That water is then pressurized, meaning that high pressure is equally distributed throughout the tank, neutralizing the bacteria. The food is unchanged because the pressure is equally distributed throughout the food. The advantage of the tank method is that it can pasteurize large amounts of solid food at one time. One downside is getting the food in and out of the tanks takes time and involves manual labor.

The other form of high pressure pasteurization involves using a high pressure homogenizer to pasteurize liquids or semi-solid products. The product is fed directly into the device and then pushed through a system of tubes and nozzles using the intensified pressure generated by a hydraulic pumping system. The advantage to this form of high pressure pasteurization is that it also allows the product to be emulsified or even broken down while being pasteurized. This removes a step for those products that benefit from the combination of cell rupture and organic matter size reduction. While heat could be a factor during HPP (since it is released when pressure is heightened), heat exchangers and chillers can be used to keep product temperatures low, eliminating any harmful side effects from the processing.

Overall, high pressure pasteurization is a profitable option for the food industry. It neutralizes bacteria while leaving taste behind. The option that any manufacturer chooses is going to be based on their needs. For liquid and semi-solid products, using a high pressure homogenizer is both cost effective and recommended. Product can be both processed and pasteurized simultaneously, meaning that much of the labor used during manufacturing can be applied elsewhere and workflow can be streamlined. For solid products, and those that would not benefit from homogenization or mixing, the tank option is perfect. Large amounts of food can be pasteurized at once, after it has been processed, meaning that quality and taste is retained and any harmful bacteria neutralized. No matter which method is appropriate for a product, you cannot go wrong with high pressure. 

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