The homogenizer is often necessary to mix one or more substances within a liquid. This device allows to micronice and scatter the particles subspended in the fluid, so that the product become highly stable, no matter the followings treatments and stockings the products may undergo.

The following picture summarizes the main phases. The product arrive to the homogenizing valve at a low speed and at high pressure (cause by the little gape between the passing head and collision head). During the passage the product is subjected to numerous forces which cause the particles micronization: a violent acceleration followed by an immediate deceleration that produce cavitation and then the globules explosion. Strong turbolence united to high frequency vibrations. Collision cutting strengths derived from the laminar passage between the homogenizing valve surfaces and the following impact with the collision ring.

The homogenizing phase can be carried out using a single homogenizing valve (suitable for scatter tratment), or a double homogenizing valve (suggested when you have to use emulsions and for controlling viscosity whenever requested.) All homogenizing valves models are equipped with specific oleopneumatic unit, to assure a simple and accurate functioning.

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Stability, uniformity, long life, digestibility, best appearance, clour and flavour improving. These are just some of the main advantages you can obtain by using tha homogenizer for treating common foodstuff. The results, in economic and qualitative terms, make the use of the new FBF ITALIA technology particularly convenient.
This is a list of just some of the applications in which homogenization may be 

Additives - Almond milk - Animal fats - Arabic gum - Baby food - Butter oil - Caseinates - Condensed milk - Cooking cream - Cream - Cream cheese - Dessert - Egg based liquor - Eggs - Emulsion - Flavours - Fruit and Tomatoe Concentrate - Fruit juices - fruit pulps - Gelatines - Honey - Ice cream mix - Ketchup - Milk - Milk cream based liquors - Milk for yoghurt - Milk protein - Puddings - Recombined milk - Rice milk - Sauce - Soya Milk - Tomatoe juices - Vegetable fats - Vegetable Oil - Yoghurt

When used in the cosmetic industry, homogenization provides more stable, uniform emulsions with higher performance characteristics. In the pharmaceutical industry, the primarily mechanical nature of the homogenization process provides direct access to enzymes, proteins, liposomes and intracellular active substances without having to utilize chemical lysis of the membrane. Other effects are seen in the preparation of stable solutions of products with different physical characteristics (proteins, creams, solutions of active principles, oils, vitamins). The increase in the surface area of the micronized particles is also of interest to the chemical and petrochemical industries because of the resulting enhancement of transformation reactions. This also creates further advantages, such as: noticeable reduction of catalysing substances, intensification of pigment colour, enhanced use and reduced quantity of additives, viscosity control of finished products. Crushing of active principle particles generates an increase in surface area, thus enhancing preparation assimilation.
Here is a list of some products from the cosmetic, chemical, pharmaceutical and petrochemical 
industries that may be homogenized:
Adhesives - Starches - Antibiotics - Cellulose and derivatives - Waxes - Colorants - Cosmetics - Beauty creams - Toothpaste - Detergents - Emulsifying disinfectants - Emulsions - Greases - Inks - Latex - Liposome suspensions - Lotions - Shoe polish - Emulsifiable oils - Lubricating oils - Pigments - Perfumes - Proteins - Resins - Soaps - Syrups - Paints - Vitamins

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