Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content

High pressure homogenization of dairy products is today state of the art but limited by the fat content (max 17 vol.-%). This article describes the development of a novel simultaneous homogenization and mixing (SHM) valve which allows homogenization of dairy products with a fat content of up to 42 vol.-%. The challenging task of homogenizing dairy products with high fat content is to stabilize disrupted fat droplets especially against extensive aggregation. Aggregation and coalescence rates could be significantly reduced by a new microstructured valve allowing the emulsifier-containing phase to be injected directly into the zone of droplet disruption.