Basic Principle of Operation

This homogeniser is suitable for homogenising or emulsifying many mixtures including ice cream mixes, synthetic cream, sauces, salad cream other food products. It will handle any pre-mixed fluid which is not too viscous to flow by gravity, although many fluids which are too thick when cold can be dealt with warm

The usual effect of homogenisation is to cause the ingredients of the mixture to be so finely mixed that they do not readily separate again. This process can be assisted if required by the incorporation of a chemical emulsifying agent or stabilisers in the mixture to produce a roughly emulsified product prior to homogenising

A simple but effective jet construction causes the mixture under pressure, to be sheared and compressed between the valve faces, the globules subsequently impinging violently against the walls of the chamber, giving an effective double action in which the globules are broken down into very small particles ensuring thorough emulsification