9 ways homogenization improves beverage quality

Beverage Homogenization

9 ways homogenization improves beverage quality

Juices, nectars and RNGS (rice, nuts, grain and soya) beverages are all homogenized, but for different reasons. Some are emulsions – which entail one set of benefits – and some are suspensions, and are therefore improved in a different way. And some are actually a suspension and an emulsion at the same time. Here are 9 ways homogenization improves the quality of beverages.

Juices and nectars:

  1. Less sedimentation and separation. You could argue that one of the main reasons for homogenization is to make the big particles small and the small particles even smaller. The main benefit from that is less sedimentation and separation.
  2. Bioavailability. Studies on tomatoes and carrots have shown that homogenization will increase the disruption of their cellular particles. Plant cells are in the size range of around 500µm, and the gap in the homogenizer is around 100µm, so when they pass through the gap, they rupture. When rupturing, they release intracellular matter into the juice. The result is higher bioavailability of the nutrients lycopene (red colour pigment) and beta-carotene (orange-red colour pigment and a form of Vitamin A).
  3. Higher viscosity. Some fruits and vegetables – like oranges and tomatoes – contain the natural stabilizer pectin. When homogenized, the plant cells rupture and release the pectin into the juice, which increases its viscosity and stability.
  4. Improved flavour. Many flavours are contained in the plant cells, meaning that they, too, can be released and made useful – this is especially true in vegetable juices.
  5. Improved colour. Colour is basically a visual perception of bouncing light. Smaller particles scatter light differently than larger ones. Therefore a homogenized beverage appears to be more colourful than an unhomogenized one.
  6. Better Brix. The sugar content in juices is measured in degrees Brix. Homogenization can help a low-Brix product “become” a high-Brix product by increasing the number of intermolecular bondings between particles. In effect, this will increase the producer’s profit margin since less raw material can be used to achieve the same result.

Rice, nuts, grains and soy:

7 + 8. Double benefit – emulsion and suspension. The case with oat-based beverages is that often you want the product to resemble bovine milk in flavour and mouth feel. To achieve a desired fat content, you usually add 1.5% rapeseed oil to the beverage, essentially making the product into an emulsion between fat and water. At the same time, oat-based beverages naturally have many large particles in them, making them a suspension at the same time – and that makes the point of homogenization two-fold. Homogenization both increases the viscosity, giving a smoother product, and stabilizes the emulsion.

  1. Less chalkiness. Larger particles in RNGS beverages cause so-called chalkiness – a dry, grainy sensation in the mouth. But by decreasing the number of particles that are larger than 150µm, homogenization improves mouth feel.

To find out more about the RNGS Stability Test, a newly developed method for predicting shelf-life stability, fill in your email address below:


Related reading:

Separators and sustainability: how the right equipment can reduce the dairy industry’s climate impact
The science of separation
A brief history of separation
Separate wheys: the role of separators in today’s consumer trends
Why cold milk separation is hot again
Watch Your Speed – Tetra Pak® Homogenizer 250
It’s not you, it’s me – Tetra Pak® Homogenizer 250
4 things to look for in a homogenizer
Devils and details – the technologies you need for great spreadable cheese
Spreading knowledge: everything you need to know about mayonnaise production
How to control the cost of mayonnaise and cold emulsion production
The great mayonnaise controversy
3 global food trends and the challenges they pose for mayonnaise producers
4 tips to help you choose the right high shear mixer
High shear mixing reduces the cost of mayonnaise production
How to achieve high-quality mayonnaise
New mixer paves way for geographical and portfolio expansion
How a regional beauty producer saved $70,500 on energy costs
A short history of mixing – from mortar and pestle to microns
The heat exchanger budget dilemma: why project and operational managers disagree
Product-to-product tubular heat exchangers: surprisingly versatile
New heat exchanger welding technique meets 3-A Standard
Quantum leap: the secret to optimum heat exchanger configuration
Buying and owning a Tetra Pak® Tubular Heat Exchanger is child’s play
The digital future of dairies: automation and its effects
Four health trends and how your homogenizer can help you capitalize on them
Common quality issues homogenizers solve
A day in the life of a super-efficient dairy separator
What on Earth do separators have to do with space travel?
Infographic: faster, greener skin care cream manufacturing
How airtight separators help solve the coconut challenge
Why standard steel won’t suffice for dairy separators
Do you need help to navigate the mayonnaise maze?
Why two-stage homogenization is best for tomato products
Fine-tune your homogenizer to boost quality of tomato products
The magic inside our tubular heat exchangers
Cook and grind: from rock-hard beans to paste in 15 minutes
How to choose the right mixing and blending process
Simulation and its role in improving your product quality
How to streamline production for formulated UHT dairy products
2 common powder mixing challenges – and how to solve them
Mixing: where ingredients become products
Reduce total cost of ownership for recombined milk processing by 30%
Yoghurt is booming – here is the best way to mix it
4 steps to perfect blending – with optimal yield and minimal losses
5 questions that hold the secret to the perfect product
How to scale up sauce production
Finished syrup production: success is sweet
How to dissolve sugar safely, economically and reliably
Continuous benefits: 4 reasons to consider in-line blending
Cunning innovation makes a stir in the soft-drink world
Beverages with bite: how to process drinks with particles
How to design the optimal heat exchanger setup for your needs
Minimize your food safety risks with floating protection system
Viscous products and heat transfer: 5 things to think about
Corrosion: how to prevent an everyday risk becoming a problem
Infographic – A brief history of heating food
5 troubleshooting tips for tubular heat exchangers
How to make better soup – with mathematics
Infographic – Food heat transfer basics
Lower your operating costs with preventive maintenance
How to choose the right heat exchanger
Case closed: the magic inside airtight separators
Reduce your pressure – reduce your energy costs
How to ensure separation enhances value in whey production
How a Bactofuge unit restored one dairy’s market share
Clarification: 5 things you need to know
Bacto basics: how to achieve top-quality dairy products
3 tips for keeping your separator clean
Film: the basics of separation in 1 minute
4 important questions about NIZO
Condition monitoring: everything’s under control
The importance of centrifugal separation for product quality
Why an airtight separator is best for product quality
How to achieve high-quality tea through separation
The basic workings of milk homogenization
Homogenizing lactic acid drinks: 4 things to know
The joy of soy: homogenization challenges and solutions
Wanted: a quick lab method for assessing RNGS shelf-life stability
Homogenization: the secret to longer life
Homogenization: what you need to know
9 ways homogenization improves beverage quality
The ketchup effect
How a dairy solved the problem of excessive creaming
Five tips for avoiding common homogenization mistakes
Why a tiny gap makes a big difference for homogenization
How to choose the right piston for your application
How a dairy giant cut CIP energy costs by up to 10%
3 things you need to know about the compressed air for your separator
Video: Best value homogenization in the long run
Discover the benefits of cold milk separation
Homogenizer guide: what to consider for minimum TCO
Good quality water improves separator lifetime and performance: 5 important facts
The secret to large homogenizer cost savings
The cream of the crop: how the separator sparked a dairy revolution
Five reasons to choose an airtight separator
7 things to know about separators
Homogenizer total cost of ownership: what you need to know
How to produce more – without increasing your input
Low noise separators – hearing is believing
Homogenizer buying guide – 6 things to know
Why Tetra Pak Homogenizers give you best value in the long run
Get ten years’ peace of mind with unique warranty
How a dairy saved €19,500 in annual energy costs