Introduction to Food Manufacturing Line Case Study 2

The emulsifying power of the homogenizer supports delicious calorie reduction!

The "homogenizer" we handle is used in food manufacturing lines, including in the technology for "low-calorie" mayonnaise products. By reducing the amount of oil used and primarily using plant-based oils, there was a challenge as oils derived from canola and soybeans, among others, are particularly difficult to emulsify. The "homogenizer" stabilizes the emulsification of plant-based oils and uniformly reduces their particle size. This increases the surface area of the oil, allowing for delicious products to be achieved with less oil. Furthermore, by increasing viscosity, the volume increases, which enables a reduction in raw materials, leading to lower calorie content and reduced manufacturing costs. 【Effects of Introducing the Homogenizer】 ■ Stabilizes the emulsification of difficult-to-emulsify plant-based oils ■ Increases the surface area of the oil by uniformly reducing particle size ■ Allows for a reduction in raw materials by increasing volume through viscosity enhancement ■ Contributes to lower calorie content and reduced manufacturing costs *For more details, please refer to the PDF document or feel free to contact us.

Homogenizer