Particle Size Analysis: Exploring the Impact of Homogenization on Soy Milk
To enhance the taste and stability of soy milk, homogenization, subjecting the liquid to intense shearing, breaking down large fat globules particle and protein clusters, is a crucial step in the manufacturing process. Bettersize can provide the soy milk particle analysis with the combination of two instruments: Bettersizer S3 Plus and BeVision S1, so as to ensure the overall quality of soy milk product and create a homogeneous liquid that effectively prevents fat floating and protein settling.
