4 Ways Homogenization Improves Beverage Quality
Less Sedimentation & Separation.
Raw materials are broken down into smaller particles. The benefit from that is less sedimentation and separation.
Some fruits and vegetables – like oranges and tomatoes – contain the natural stabilizer pectin. The process causes plant cells to rupture and release the pectin into the juice, increasing viscosity and stability.
Reducing the size of particles obtains a better taste and texture. Many flavors are contained in the plant cells, meaning that they, too, can be released and made useful – this is especially true in vegetable juices.
Color is a visual perception of bouncing light. Smaller particles from the process scatter light differently than larger ones, creating deeper color of the final product.