HochdruckHomogenisatoren

Hochdruckhomogenisierung is a process used to reduce the particle size of a liquid or suspension. It involves forcing the fluid through a narrow gap at very high pressure. This high pressure creates shear forces, turbulence, and cavitation within the fluid, all of which contribute to breaking down larger particles into smaller ones. The result is a more stable and uniform dispersion.

This technique is widely applied in various industries. In the food industry, it is used to create smooth textures in products like milk, ice cream, and sauces. It improves the mouthfeel and prevents creaming or settling. For beverages, it can enhance flavor release and stability. In the pharmaceutical industry, Hochdruckhomogenisierung is crucial for creating stable emulsions and suspensions for drug delivery, ensuring consistent dosage and bioavailability. It is also employed in the cosmetic industry for producing lotions, creams, and other personal care products with fine and even particle distribution.

The effectiveness of Hochdruckhomogenisierung depends on factors such as the pressure applied, the number of passes through the homogenizer, and the properties of the fluid being processed. Higher pressures and multiple passes generally lead to smaller particle sizes. The process is efficient and can be scaled for industrial production. It is a key method for achieving desired physical properties in a wide range of liquid-based products.