Milk being poured
Lab technologies

Mixing & homogenization

Most liquid and semi-solid products that fail on the shelf fail because of separation: oil creaming, particles settling, syneresis. Droplet and particle size, and the way we mixed, decide that. Under one roof we have most of the mixing and homogenization technologies the industry uses.

1,000 barhigh shearvacuumparticle size

The equipment

  • Two-stage piston homogenizer up to 1,000 bar.
  • Silverson-type high-shear mixing, colloid mill and colloid homogenization.
  • Stephan universal machine with vacuum, jacket and temperature control.
  • Top stirrer, dough mixer and ribbon mixer.
  • Vacuum-assisted concentration and distillation.

What we develop here

  • Plant-based drinks (oat, almond, chickpea, pea) and stable protein beverages.
  • Emulsions: mayonnaise, sauces, spreads, creams and encapsulated oils.
  • Spreads and purées mixed under vacuum to prevent oxidation and air bubbles.
  • Particle-size reduction for texture and stability, and its effect on viscosity and mouthfeel.
  • Measurements: viscosity, Bostwick, centrifuge stability, optical microscopy of droplets and particles.

What you get at the end of the trial

Samples of every version and pressure, measurements of viscosity, centrifuge stability and particle size, microscope images, and a recommendation on homogenization pressure, number of passes, order of addition and stabilizers. A product that also needs pasteurization or UHT gets its heat treatment in the same lab, so the combined effect on stability is visible.

Frequently asked questions

How do we know whether our plant-based drink will be stable on the shelf?

Measure, do not guess: droplet and particle size under the microscope, centrifuge stability as an accelerated test, viscosity, and separation during real-time storage. Homogenization pressure, number of passes and stabilizers are chosen from those results.

What is the minimum quantity for a homogenizer trial?

Our laboratory homogenizer works on small volumes, usually one or two litres per trial point. For formulation development that is an advantage: several versions can be compared on the same day.

See also

Let's put your idea on the bench

A short first conversation: the product or challenge, the market, where you are, and what's already known. Then we ask for a short brief and come back with a proposal.

Talk to us

Questions about cost, timelines or who owns the formula? Read the FAQ