Homogenization is a mechanical process that forces juice or puree through a narrow gap under high pressure to reduce particle size, stabilise suspended solids and prevent phase separation in cloudy juices, nectars and purees.
In trade practice
High-pressure homogenisers are positioned after pasteurisation or integrated into the pasteuriser line; pressure settings are adjusted by product type and target viscosity. The step is essential for cloudy apple juice and fruit nectars where visible separation would be a quality defect. Buyers specify cloud stability as a parameter, often assessed by centrifuge sedimentation tests on arrival samples. Omitting homogenization in a product that requires it is a common cause of customer complaints about layering or sediment in the final pack.
In a specification
A specification for cloudy juice or nectar may require homogenization and state a cloud stability acceptance criterion, such as a maximum sedimentation percentage after centrifugation under defined conditions.