Industrial Homogenizers 

High-pressure homogenization relies on forcing the product through a narrow valve at pressures of up to 1,500 bar, generating combined shear, turbulence, and cavitation forces. This action reduces particle size to the submicron scale (0.1–2 μm), creating extremely stable emulsions and dispersions. The benefits include: prevention of phase separation, improved texture, optimal release of aromas, increased bioavailability of active ingredients, and a significant extension of product shelf life.

The optimal pressure depends on the nature of the product and the desired results. For standard dairy products (milk, cream), 150-200 bar is generally sufficient. Complex emulsions (mayonnaise, sauces) require 200-300 bar. Pharmaceutical (liposomes, injectable suspensions) and cosmetic (nanoparticles) applications require 400-600 bar, or even up to 1,500 bar for the most demanding applications. Our technical team conducts preliminary tests to determine the ideal configuration for your specific product, taking into account the desired viscosity, concentration, and stability.

Single-stage homogenization uses a single high-pressure valve, ideal for products less prone to re-agglomeration. Our standard technology, double-stage homogenization, uses two valves in series: the first at high pressure (up to 85% of total pressure) for primary particle reduction, and the second at reduced pressure (15-25% of total pressure) to break up any aggregates that might form immediately after the first stage. This configuration ensures a more uniform particle distribution and superior stability, particularly important for products with high fat content or concentrated suspensions.

Wepack offers a complete range from 50 to 50,000 L/h, with specific models for each flow rate and pressure range. The selection depends on your production volume, product viscosity, required pressure, and space constraints. Our FBF1002 models are suitable for low flow rates (60-300 L/h), the FBF3006-FBF6037 cover medium needs (800-6,000 L/h), and the FBF7075-FBF8110 meet the requirements of high-volume production (7,000-25,000 L/h). For very high-pressure applications (above 600 bar), specialized models are available. Our technical selection chart allows you to precisely determine the optimal model based on your operational parameters.

Homogenization improves stability through several mechanisms: reducing the size of fat globules, thus preventing creaming in dairy products; increasing the specific surface area of ​​particles, enhancing the action of emulsifiers; breaking down aggregates and agglomerates responsible for sedimentation; and partially inactivating lipolytic and proteolytic enzymes. These combined actions result in a smoother texture, a more uniform appearance, better flavor release, fewer shelf-life defects, and an extended shelf life of up to 50% compared to non-homogenized products.