Homogenization (chemistry)

Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.

[7] The fat in milk normally separates from the water and collects at the top.

Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification.

Another application of homogenization is in soft drinks like cola products.

The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi,[8] so that various constituents do not separate out during storage or distribution.