Follow-Up of Size Reduction by Homogenization and Optimization of Formulation

Some food products are in an emulsion state, defined as a heterogeneous medium consisting of fine globules dispersed in another liquid as a continuous phase. Particle size and size distribution have a direct effect on formulation stability. Homogenization reduces separation, coalescence or creaming, consequently increasing the stability of an emulsion. This application note describes the follow-up of size reduction of an emulsion composed of 30% fat in a homogenization process .