The method of operation of high-pressure homogenization
A pressurised product is subjected to turbulent and laminar forces in a very narrow ring-shaped gap.
In this process, fat globules or agglomerates are broken up and evenly distributed.
This physical energy input results in stability, colour intensity, flavour, consistency and a long shelf life, thereby reducing the use of stabilisers.
Versions and options
Product diversity requires variable technology
The product characteristics make it necessary to carefully select suitable materials and generate the right design. The components used by HST were developed with practical application in mind and can be modified depending on the specific application.
All values supplied by HST are highly efficient and service-friendly, and they have low-noise levels. A choice of valve materials is available, e.g. high-tensile stainless steel and sintered materials, to homogenize a wide range of different products.
We stock PLUG, PILOTED and energy-saving Multigap valves for our HST homogenizers.
The materials used on our pistons can be chosen to match the particular product characteristics. We stock standard pistons, chrome-plated pistons, ceramic pistons and pistons with a special HST coating. Ask us about our special HST coating system which greatly extends service life.
HST packing system
The new HST packing system greatly extends service life. Ask us about our special HST system.
Aseptic homogenizing technology, i.e. homogenizing after heat treatment, is often used to process UHT or sterile products, and you can significantly increase creaming stability. HST homogenizers are available as septic or aseptic versions.
Versatile in use
Wide range of applications
- Fresh milk
- Vegetable juices
- UHT milk
- Baby and infant food
- Condensed milk
- Sauces and dressings
- Mixed ice cream
- Fruit juices
- Egg products
- Special drinks
- Intravenous emulsions
- Beauty creams
- Cell disruption
- Pigment dispersions
- Fuels/water emulsions
- Wax emulsions
- Resin dispersions