Article | REF: F2710 V1

High pressure homogenization of liquid food dispersions

Author: Sébastien ROUSTEL

Publication date: June 10, 2010 | Lire en français

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    3. Impact of processing on product quality

    High-pressure homogenization enables significant product modifications such as :

    • greater stability and homogeneity of dispersed systems;

    • improved preservation ;

    • a greater capacity to absorb water and consequently a reduction in exudation;

    • a change in texture and rheological properties (increase in product viscosity due to an increase in the interface between the dispersed phase and the dispersant phase);

    • an increase in brightness and a change in color, as well as altered sensitivities to oxidation and enzymatic reactions... (figures 7 and

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