Across the past decade, sales of both packaged and fresh foods have jumped impressively and look to continue growing. Even with this expansion, however, food companies are becoming increasingly aware of their food’s impact on the obesity epidemic and its overall quality compared with other products on the market. The size of the particles that comprise a food product has a huge impact on both of these factors, with the goal of smaller rather than larger particle sizes. Although multiple mixing methods exist, homogenization is able to achieve impressively small particle sizes compared with competitors. Below is a compilation of uses for homogenizers, specifically particle size reduction from homogenization, can be useful for products in the food industry.
Improves Health Status
Although not a well-studied area compared with other nutritional sciences, particle size reduction from homogenization confers significant health benefits. These criteria will make a food product more marketable to the consumer.
- Increases Growth
One of the more notable studies on the subject studied juvenile Nile tilapia fish. The fish were given food pellets of varying particle sizes and analyzed for growth. Interestingly, hose feeding on the food pellets comprised of small particles grew significantly more than their large-particle-pellet counterparts.
- Reduces Food Intake & Boosts Satiety
Reduction in food intake typically confers weight loss and improved health status. In a study that analyzed the link between particle size and food intake, a study group of men were given either a drink composed of 2 µm particles or 50 µm particles. Those who drank the 2 µm particle-drink ate up to 12% less than their counterparts at a buffet-style lunch later in the day. Additionally, this study inferred a critical link to satiety, in that those who ate less were satiated sooner.
Chemical stability is key to determining a food’s shelf life and taste. High pressure homogenization uses pressure instead of heat to achieve a product; this translates to preservation of quality, taste, and nutritional, whereas heat would have a negative impact on these factors. By using pressure to break down particles, the resulting food has a more stable structure and overall higher quality. Interestingly, the food’s texture is also enhanced by particle size reduction, which can create a better experience for the consumer.
Pion: High Quality Particle Size Reduction Equipment
A food’s ability to have its intended effect can be attributed to a wide variety of factors. In particular, particle size and consistency in size are high-impact factors that every food manufacturer should consider. The first step in synthesizing a food product that confers high bioavailability is purchasing equipment that will achieve consistent particle size distribution. One such example is the BEE high pressure homogenizer by BEE Pion. Our products are trusted by researchers and lab managers around the world for key benefits, such as production of nano/micro emulsions, dispersions, and suspensions; importantly, this equipment can achieve consistent particle sizes at or below 100 nm, a key benefit for any product coming from the food industry.
Learn more about how BEEI can aid your particle size reduction process by looking at our high pressure homogenizers or if you're interested in how our homogenizers can help you achieve efficient and consistent particle size reduction, download our FREE eBook now.