EmulsionsHomogenisierung

Emulsionshomogenisierung refers to the process of reducing the size of dispersed droplets within an emulsion to create a more stable and uniform mixture. This is typically achieved through mechanical means, such as high-pressure homogenization, rotor-stator homogenization, or ultrasonic homogenization. The goal is to increase the surface area of the dispersed phase, which in turn enhances the effectiveness of emulsifiers and prevents the separation of the two immiscible liquids over time.

In high-pressure homogenization, the emulsion is forced through a narrow valve or gap at very high pressure. This creates shear forces, turbulence, and cavitation, all of which contribute to breaking down larger droplets into smaller ones. Rotor-stator homogenizers use a rapidly rotating rotor within a stationary stator to generate intense shear. Ultrasonic homogenization employs high-frequency sound waves to create microscopic cavitation bubbles that collapse, generating powerful shockwaves and shear forces that disrupt droplet structure.

The effectiveness of homogenization is often measured by the mean droplet size and the distribution of droplet sizes. A narrower and smaller droplet size distribution indicates a more homogeneous emulsion. This process is critical in various industries, including food processing (e.g., milk, mayonnaise), pharmaceuticals (e.g., creams, lotions), and cosmetics, where product stability, texture, and appearance are paramount. Achieving optimal droplet size is essential for achieving desired product characteristics and extending shelf life.