The principle of homogenising : When the product enters the valve area under high pressure and with low velocity it must pass the adjustable gap between the valve and seat. This creates a rapid increase in velocity with a corresponding pressure drop. The very high energy release causes turbulence, this in combination with powerful cavitation will tear apart particles to a submicron size. The high velocity collision of the product on the impact ring will further contribute to this action. Two stage homogenisation is required for products wich form aggregates after the first homogenising step. These aggregates can be broken by a second, low pressure homogenisation step.
High Pressure Homogenizer ( Microniser ) is essential for emulsifying one liquid into another or uniformly dispersing solid particles throughout a liquid to improve consistency, stability, shelf life, flavour and a host of other important product qualities such as:
  • Enhanced texture and taste
  • Batch-to-batch consistency
  • Longer shelf life
  • Improved reaction time
  • Viscosity control
  • More consumer appeal
  • Enhanced colour
  • Improved stability
  • More uniformity
  • Particle size control & uniformity
It is very much useful for following industry :
  • Dairy Products
  • Foods and Beverages
  • Cosmetics
  • Chemicals
  • Pharmaceuticals
  • Biotechnology
Products Homogenised :
  • Chemical
  • Antifoam Emulsions
  • Antiperspirant
  • Antacid
  • Cell Disruption
  • Cosmetics
  • Grease
  • Intravenous Emulsions
  • Latex
  • Pigment Dispersions
  • Wax Emulsions
  • Food
  • Dairy Products
  • Chocolate Products
  • Cocktail Mixes
  • Flavouring Syrups
  • Frozen Toppings
  • Fruit Juices
  • Infant Formula
  • Ketchup
  • Orange Oil Emulsions
  • Peanut Butter
  • Soy Milk
  • Tomato Sauce
The machine capacity is from 50 Litres Per Hour to 5000 Litres Per Hour and working pressure 300 kg/cm2