10. Homogenization of Extracts

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch10

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Homogenization of Extracts, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch10

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • homogenization of extracts;
  • extracts, through extraction with organic solvents - not uniform in consistency;
  • solvent- and water-extracted materials – impurities, fine particles and thick liquid globules;
  • diluents, for strength reduction and standardization;
  • fixed oil diluents - vegetable oils used as diluents;
  • propylene glycol, or 1,2-propanediol - not a emulsifier but diluent;
  • emulsifiers, as surfactants - as detergents, wetting agents and antifoaming agents;
  • emulsifiers, oil-in-water or water-in-oil types;
  • mechanical homogenizers - homogenization, processes making solution or extract uniform;
  • size reduction of dispersed phase - mechanical homogenization, stable colloidal solution


This chapter contains sections titled:

  • Diluents

  • Emulsifiers

  • Mechanical Homogenizers