What You Need to Know
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, wherein the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Steps
- 1.
Homogenized milk (Global dairy industry): Creates stable emulsion preventing cream separation
- 2.
Mayonnaise (French cuisine): Forms permanent oil-in-water emulsion
- 3.
Nut butters (Middle Eastern cuisine): Prevents oil separation in ground nut pastes