weiterhomogenisiert
Weiterhomogenisiert is a term used in the dairy and food industry to describe products that have undergone an additional homogenization step beyond the standard industrial process. Homogenization is a mechanical treatment that breaks fat globules into smaller droplets to create a stable emulsion and prevent creaming. Weiterhomogenisiert indicates that the fat droplets have been reduced to an even smaller average size than in conventional homogenization, improving emulsion stability and giving a smoother, more uniform texture.
The process typically involves higher pressures, additional passes through a homogenizer, or alternative nozzle configurations, sometimes
Labeling varies by producer and market; there is no universal legal standard that defines 'weiter homogenisiert.'
See also: homogenization, dairy processing, emulsion stability.