APPLICATION AREAS

Mılk and Daıry Products
Homogenization of milk is the process of breaking down fat globules by applying high pressure to create a homogeneous distribution. This process improves viscosity and whiteness, as well as taste and digestibility.
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ChemIstry and Petrochemıstry
Homogenization increases the surface area of products, reduces phase separation and reaction time. It also improves color intensity and viscosity control by optimizing the use of additives.
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Medıcıne and Pharmacy
High-pressure homogenization can reduce particle size to the desired micron diameter. By creating turbulence and cavitation, it provides more stable and effective products compared to traditional mixing methods. It provides more stable and effective products compared to traditional mixing methods.
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Food and Beverages
In the food and beverage industry, homogenization is used to separate solid particles and prevent sediment formation, resulting in a longer shelf life, good texture, better taste, and improved consistency.
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Bıotechnology
Homogenizers are used to release substances such as enzymes, vitamins, and proteins from organisms like yeast, bacteria, blood cells, plants, and tissues through high-pressure cell disruption processes.
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Cosmetıcs Industry
High-pressure homogenizers improve product quality, color, texture, and shelf life by offering advantages such as low particle size, homogeneous distribution, softer texture, and high penetration.
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Improve the Qualıty of Your Products wıth Homogenization

  • Prevents sedimentation in liquid products
  • Brings products to the desired viscosity value
  • Adds value by improving product properties
  • Improves the taste and texture of beverages
  • Provides high-quality color properties
  • Makes milk appear whiter
  • Facilitates digestion by increasing the surface area of food and beverages
  • Improves the consistency of creams and lotions
  • Reduces the need for additives
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