Homogenize refers to the ability to cause a mixture to become homogeneous, the latter referring to uniformity. This is usually related to the use of chemicals, which are mixed through physical means, until it results in a uniform solution. Homogenization is a technique that is used in many areas, from biology, agriculture and chemistry, to gastronomy, to name a few disciplines, however, are many more.

The term homogenization, used in many fields of science, refers to the process through which it is achieved that a mixture has the same properties, that is, it is uniform and not divided into phases, unlike heterogeneous mixtures. The advantage of homogenizing substances is that it is easier to study the components of the mixture and, in the case of the food industry, provides an increase in quality to the final product.

Homogenization: what does it apply to samples for?

In the food industry it is a necessary technique because it increases the attractiveness and quality of products. During food processing, homogenization is used to obtain results such as: prevent sedimentation on dairy products or cream forming on the surface; increase flavor, viscosity and texture in juices or creams; improve texture and sensation in soy beverages; and prevent yogurt from forming a serum layer.

Generally, for most consumers, a uniform product with good texture is much more attractive to the eye. During the manufacturing process of the products, with homogenization, the fat particles and globules present in the food break down, making the result a softer and in some cases, more viscous food. Homogenization is also applied to products such as ice cream, through this technique increases the viscosity of the ice cream and its creaminess, making it a sweet attraction for many people.

In laboratories in the field of science, such as biology, homogenization is used to break up tissues of the cell and produce cell lysis, making it easier to study internal components, organelles, without harming them. In chemistry laboratories, it can be used for faster mixing or emulsion optimization.

Homogenizers

In any laboratory where it is necessary to perform the homogenization technique it is essential to have a team called homogenizer. There are many types of equipment that fulfill the function of homogenizing, and their characteristics depend on the discipline in which they will be used and what you want to process, be it food, tissues or plants. One of the most common and oldest equipment is the mortar with mallet, others more modern are blenders, blade grinders, conventional homogenizers and ultrasonic, the latter for more specific treatments.

Current homogenizers are based on the use of an electric motor connected to a piece of rubber, where the flask with the sample is placed. When the rubber is pressed, the motor is activated causing a circular motion, fast and constant that generates the formation of a vortex in the sample, this allows homogenization of the same. All homogenizers should come with configuration buttons to manipulate their functions and also have two types of operation, continuous without pressure, and impulse operation, activated only when you press the rubber part.

Homogenizers brand Kalstein 

At Kalstein we have conventional and ultrasonic homogenizers, indispensable in any laboratory where the application of homogenization techniques is necessary. Our equipment is characterized by having the latest technology and being of high quality, we can assure you this with all confidence, since we are the MANUFACTURERS of each of them. In addition, when you make your PURCHASE you will realize that we manage the best PRICES in the whole market. If you are interested in buying a homogenizer with us, our conventional equipment YR model is characterized by:

• Very compact and easy to operate.
• Digital display of temperature and speed, heating temperature: Rt-380 degrees and mixing speed: 100-1800 RPM.
• Heat- and corrosion-resistant aluminum alloy shell for durability.

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