Impact of processing on product quality
High pressure homogenization of liquid food dispersions

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