Homogenization

Homogenization (chemistry), or homogenisation, is any of several processes used to make a chemical mixture the same throughout.

Definition

Homogenization is intensive mixing of mutually insoluble phases (sometimes with addition of surfactants) to obtain a suspension or emulsion.

Application

One of the oldest applications of homogenization is in milk processing, to prevent or delay natural separation of cream from the rest of the emulsion. The fat in milk normally separates from the water and collects at the top. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification.

Methods

Milk homogenization is accomplished by forcing the milk at high pressure through small holes. Yet another method of homogenization uses extruders, hammermills, or colloid mills to mill (grind) solids. Controversy exists as to the health risks of consuming homogenized dairy products, specifically as regards the circulatory system.

Milk homogenization is an essential tool while creating various kind of flavors in food industry. One application is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.

See also

• Shake well

External links

• explanation of the technology along with theories on how the homogenization mechanism actually works.

For more about homogenization methods:

• Homogenization Concept The Dynamic High Pressure
• How Stuff Works - Homogenization and Pasteurization
• Homogenizing valve and Homogenizing effect - Interactive animated process
• Homogenizing with Blades, Rotors and Pressure homogenizers.

For more about the technology behind this method see:

• homogenization equipment with detailed description
• High Throughput Homogenization
• Eliminating Cross Contamination During Homogenization

References

1. Oster, K., Oster, J., and Ross, D. "Immune Response to Bovine Xanthine Oxidase in Atherosclerotic Patients." American Laboratory, August, 1974, 41-47
2. Oster, K., and Ross, D. "The Presence of Ectopic Xanthine Oxidase in Atherosclerotic Plaques and Myocardial Tissues." Proceedings of the Society for Experimental Biology and Medicine, 1973.
3. Ibid.
4. Oster KA. Plasmalogen diseases: a new concept of the etiology of the atherosclerotic process. American Journal of Clinical Research 1971:2;30-35.
5. Sheep's milk
6. Ross DJ, Sharnick SV, Oster KA. Liposomes as proposed vehicle for the persorption of bovine xanthine oxidase. Proceedings for the Society of Experimental Biology and Medicine. 1980:163;141-145.
7. Clifford AJ, Ho CY, Swenerton H. Homogenized bovine milk xanthine oxidase: a critique of the hypothesis relating to plasmalogen depletion and cardiovascular disease. American Journal of Clinical Nutrition. 1983:38;327-332.
8. McCarthy RD, Long CA. Bovine milk intake and xanthine oxidase activity in blood serum. Journal of Dairy Science. 1976:59;1059-1062.
9. Dougherty TM, Zikakis JP, Rzucidlo SJ. Serum xanthine oxidase studies on miniature pigs. Nutrition Report International. 1977:16;241-248.
10. Ho CY, Crane RT, Clifford AJ. Studies on lymphatic absorption of and the availability of riboflavin from bovine milk xanthine oxidase. Journal of Nutrition. 1978:108;55-60.
11. Bangham AD. Physical structure and behavior of lipids and lipid enzymes. Advances in Lipid Research. 1963:1;65-104.
12. Ho CY, Clifford AJ. Bovine milk xanthine oxidase, blood lipids and coronary plaques in rabbits. Journal of Nutrition. 1977:107;758-766.
13. http://www.foodsci.uoguelph.ca/dairyedu/homogenization.html.