High-pressure homogenizers for dairy and food products
When producing high-quality dairy and food products, achieving consistent texture, stable emulsions, and long shelf life can be challenging. Traditional methods might fall short in breaking down fat globules or ensuring uniform distribution, leading to quality control issues.
Enhance stability and consistency in food production
The high-pressure homogenizers from HST Maschinenbau are specially designed to improve the stability, color intensity, flavor, and consistency of a variety of dairy and food products. These homogenizers operate by subjecting a pressurised product to turbulent and laminar forces in a narrow ring-shaped gap, effectively breaking up fat globules or agglomerates. This results in products with increased shelf life and reduced need for stabilisers. Available in various series such as HL2-HL6, HLI55-90, and HLE3-75, these homogenizers offer robust designs with capacities ranging from 300L/h up to 80,000L/h. Options for aseptic and Atex designs are also available to meet specific industry standards. Machines come equipped with high-efficiency, low-noise valves and customizable pistons, providing optimal performance for various applications in the food, pharmaceutical, and chemicals industries.
Benefits
- Improves product stability and consistency
- Increases shelf life
- Reduces the need for stabilisers
- Customizable for different applications
- High-efficiency and low-noise operation