UHPH

UHPH stands for Ultra High-Pressure Homogenization. It is a processing technique used to reduce the size of particles in a liquid or suspension. This is achieved by forcing the fluid through a very narrow gap at extremely high pressures, typically ranging from 100 to 400 MPa. The process involves several mechanisms including shear, cavitation, and impact, which work together to break down larger particles or droplets into much smaller ones.

The primary application of UHPH is in the food industry, where it is employed to improve product stability, texture, and shelf life. For example, it can be used to create stable emulsions, disperse solids uniformly, and inactivate microorganisms. In the dairy industry, UHPH can lead to improved creaminess and reduced fat separation in milk and dairy beverages. It is also used in the production of beverages like juices and sauces to enhance mouthfeel and prevent sedimentation. Beyond food, UHPH finds applications in pharmaceuticals for drug delivery systems, in cosmetics for creating stable creams and lotions, and in biotechnology for cell disruption and processing of biomolecules. The effectiveness of UHPH is measured by the resulting particle size distribution and the degree of homogenization achieved, which can be significantly finer than with conventional homogenization methods.