In recent years a complete range of drinks have expanded from plant-based sources such as rice, nuts, grains and soya.

High pressure homogenization is the mechanical technology usually applied in plant-based beverage processes in order to stabilize the final product from the physical point of view. 

Homogenization is well known as the perfect solution to micronize the liquids particles in emulsions to avoid the separation of phases. Reducing the particles to the lowest dimension possible allows for a more uniform and stable emulsion. 

This technology brings advantages in terms of the taste and color of plant-based drinks, since it enhances the texture of the emulsion resulting in dense drinks with full-bodied taste and improved mouth feeling. 

The usual pressure range for this kind of application may vary from 180 bar to 350 bar depending on the process line and GEA normally recommend a second stage homogenization to further stabilize the product.

Thanks to the use of the homogenization technology customers can avoid the use of gum, vegetable oils or emulsifier to support the emulsification process, allowing natural and healthy products together with savings in terms of costs and resources handling.