Beverage Mixing

The Food & Beverage industry is required to emulsify various components such as soft drink clouds, sugars and syrups, or to disperse and hydrate gums and starches. Emulsifying, dispersing, hydrating and dissolving are all critical processes in the manufacture of a wide variety of beverages globally. The Sonolator provides an outstanding service by efficiently performing all of these duties. This is done by reducing oil droplet sizes and dispersing powders effectively to give a very smooth appearance.

Sonic’s equipment is very beneficial here in that customization is one of our expertise.  We can fit the right pump to your process.  Suppliers of off-the-shelf mixing equipment force you to use their proprietary PD pump whereas Sonic fabricates systems that employ Progressive Cavity pumps, Sanitary Rotary pumps, hygienic Twin Screw pumps and more.  This gives the customer complete flexibility.  Our customized systems meet 3A and EHEDG requirements where necessary.

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.
• Higher Viscosity. 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.
• Improved Flavor. 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.
• Improved Color. 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.