When making creams, manufacturers need to mix water and oil-soluble ingredients that are two mutually immiscible liquids. But how do you bring together two things that are basically incompatible with each other? Homogenization will deal with it. Cream homogenization involves a vigorous mixing action to reduce the particle sizes of the mixture in order to create a uniform and stable cream. With the help of homogenizing systems such as a high-shear homogenizer or high-pressure homogenizer, you can form a stable emulsion and reach the viscosity and consistency you desire.