High pressure homogenization of liquid food dispersions

First presented by Auguste Gaulin at the 1900 Paris World Fair, high-pressure homogenization was described as an operation for "fixing the composition of liquids", with applications in the dairy industry in particular. The machine was centered around an agate expansion valve, where the product was rolled under a pressure of around 100 bar. High-pressure homogenization makes it possible, among other things, to reduce creaming by reducing the size of the dispersed elements, and also, depending on the operating conditions, to limit coalescence.

Since then, homogenization has become a very frequent process step in the liquid or pasty food product sector. Its main function is to help stabilize fatty emulsions, thereby limiting separation. It enables small particle sizes to be obtained within an emulsion or a dispersion of solids in a liquid phase.

At present, around 50 high-pressure homogenizers are sold in France every year for the local market and for export by assemblers. The application sectors are approximately :

• dairy applications: 15 ;

• other food applications: 15 ;

• cosmetic applications: 5 ;

• pharmaceutical applications: 5 ;

• biotechnology applications: 5 ;

• chemical applications: 5.